Pulled Pork with Matt Pittman of Meat Church BBQ | Traeger Grills
Get Matt’s recipe here:
Put this foolproof pulled pork on the menu during BBQ month. In the third and last episode of “BBQ and BS,” Traeger’s Chad Ward and Matt Pittman of Meat Church will teach you how to master the art of smoking pork butt to tender perfection. Learn about everything from trimming and shredding to binders, cook temps, and how to bring out the best flavor with Traegerhood favorites like Traeger Rub, Pork & Poultry Rub, and Perfect Pork Rub. Put this pork on any and everything to pig out with a crowd this Traeger Day.
Intro: 0:00
Trimming: 1:39
Seasoning: 3:10
Let’s Get Cooking: 5:47
Halfway There & Wrapping: 7:25
Pulling Off the Grill: 10:20
Start Pulling: 11:25
Pro Tips & Taste Test: 12:40
Final Thoughts: 14:50
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so, mustard binder then honey hog…when finished sprinkle with honey hog hot, correct?
Do you let Pulled Pork rest?
Hot Honey Hog is one of the best seasonings and don't be scared of it. Pulled pork is a great starter meat to learn how to cook long and slow.
Traeger grills are made for a man who wants to be a girl
Try the Foil Boat method after 165°. It might just change your mind.
Love what you're doing with Chad from Traeger on this series. This may be a weird request but could you ask Chad if he travels with Dan Patrick and was at the Super Bowl shows a few months ago in Phoenix? I believe I met Chad and asked him if he would give Dan and the Danettes my Smoked Bacon Jalopeno Popper Mac N Cheese for Meat Friday. Wondering if they liked it since I did bring Friday morning. Thanks for your videos, I learn a lot from them and use the instruction often.
No more Miller lite, sorry bud
that butt pulled with bark was cooked some other way
I've seen instant read meat thermometers on other TV cooking shows, and in person, but I actually have not used one before! Even at that, the built-in meat probes on some Traeger grills are easy to use with the official Traeger app, which of course, allows you to use your smartphone to monitor the internal temperature of all these meats.
Matt Pittman And Chad Ward . Thanks for sharing . How to make a good . Juicy pulled pork. Looks so delicious . Both Of You . Have A Great Day .
Anyone know if they run a sale on smokers for Traeger Day, Memorial Day or Father's Day?
Nice to watch Saul Goodman cook some delicious pork. Great video guys!😊
I'm a big fan of the Texas sugar man it's good on anything
Mother's Day ribs shared on the birb app! Thanks Matt for getting me off the ground with my Traeger rescue grill!
Pulled pork is my go to when I have family and friends over. It's stress free BBQ to ensure a great summer BBQ weekend. This series has been great, these are two gentlemen that would be great to hang out with over a Miller Lite and BBQ.
Man I have all your rubs. The honey hog on pulled pork is a game changer! I always hit it with the finishing dust.
rotisserie pulled pork. Everybody loves rotisserie chicken just saying an idea. What's gonna hurt to try it.
Was literally thinking I need to watch meat church for a pulled pork this weekend on my traeger and bang here it is 😂😂
If your buddy would be nice enough to give me a free trailer like you got to be able to cook like you almost thank you have a good day
You can bbq the same piece of meat over and over again and we’ll watch and enjoy it every time 😅
That’s one of the main reasons why we bbq. It’s a little different every time. Kind of like fishing. Every cast can yield a different outcome. 😁
Where can I get quality ribs, pork butt and brisket? Publix and Winn Dixie just don't cut it. Thanks.
I'm glad you did 275. A lot of people seem to be scared of higher heat BBQ. Pork shoulder can really take it plus you get the texture contrast between the crunchy bark and the soft meat inside. For me it's a lot more interesting than just being all soft which you get from 225.
A sign of good friendship is when they bring over trimmed pork butt.
The only thing missing from this cook was a cold Dr. Pepper.
Looks amazing
Don't be scare of the hot. Hot gives soul and personality to the food.
All that steam is moisture leaving the pork. It’ll be dry. You pulled it too hot
Matt tou are the best thank you!!!!
It's like watching Lester and Chester with BBQ's. Awesome guys!
Loaded steak fries!!
What flavor LaCroix do you mix with the Tito's?
i love watching heavy peoples mouth water..
Another epic video. Great stuff guys 👏🏻🙌🏻
Right on 👊🏽!