My buddy Chad Ward, owner of Whiskey Bent BBQ & Director BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 1 of a 3 part series. In this video we are smoking succulent pork butt!
Recipe:
Part 2 of 3 Beef Ribs:
Part 3 of 3 – Brisket:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #FORMAT #PorkButt #pulledpork
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Thank you for the raw seasoning tip, I season my bbq well and I feel like its lacking tbh lol thank you!
looks amazing as usual. Did you set an alarm on your Meater for 165 degrees?
Just got some Meat Church rubs, and I'm so excited to try them.
I used this method last night. It was first time I didn’t use apple juice at the wrap stage. This method was hands down the best.
What brand is that wireless temp probe?
You say in some vids to add the rub to pork no more than a hour before, here you say over night too?….. which is best?
This mf got more wristwatches than pork butt vids
This channel sure seems to be gravitating to promote businesses. Not the old purely educational channel.
Matt, as usual another amazing bbq. I made exactly the same way. The family was not disappointed. Thank you for helping us all being better at bbq.
It’s so funny you joked about people jumping right into brisket, I bought a pitboss on Father’s Day and said first thing im doing is a Brisket and I smoked that bad boy low and slow all night long followed your directions to a T!!! and it turned out Flippin phenomenal man. I absolutely love this channel and your brand and you Matt! I am a huge fan man, keep on keeping on Brotha and thank you for the awesome content
Yummmmmmm m
Can you start a butt/brisket in the oven overnight and then finish it in the smoker in the morning?
Did a test with this process this weekend and out of the 3 butts the honey hog was number 1
Thank you so much for all the videos you make! I have learned a lot about smoking from you since I started smoking this spring!
The aus jus and seasoning at the end are game changers! Got many compliments at my aunt’s bday party last year doing this, saying it’s the best pork they’ve ever had. Excited to make this for my son’s 1st bday party this weekend!
i sense some friendly competition tension
When you put it onbuns do u toast them first or is that personal preference?
what heat resistanct gloves do you have under the poly gloves? look really low profile and would love to get some! amazing videos, ive learnt so much from your vids!! keep it going!
what are the wireless temp probes you're using
Can you use both honey hog and pork and poultry ?
Closing in on a million subs, LET'S GOOOO!
I use Whataburger spicy ketchup as my binder..
Would love to see you do a video with Myron Mixon when you do some meet the masters videos again! Or a video with Tootsie at Snow BBQ. Thanks!
Get yourself a boning knife. You can find them for 15.00 or less and just use it for trimming. It will last forever, and it will stay sharp if you only use it for trimming
Love the videos! Looking for a smoked chicken quarter video!
Hey Matt! Y’all nailed every aspect of making a great video and great barbecue!
Succulent, moist, SQUELCHEY
. . . but would his kids eat it?
What would the total cook time be? Normally I smoke unwrapped for 13 hours. Then FTC for up to 4 hrs before pulling. Assuming I need to serve at 6:30 PM would starting at 6:00 AM work assuming I wrap like in the video?
can you leave it in the fridge overnight uncovered?
Already got so many good tips from your videos👍. Looking forward to my trip to Waxahachie next week🤠. Greetings from Germany🇩🇪
That mustard water ruined the whole piece of meat. Throw it away after that vile fluid touched it
YUM !
Do you have a link for the meat thermometer that you used (6:51)?
Costco doesn’t sell bone in pork butt. Removed for you. Still works though.
Your recipes have made me better on the smoker and impressed the little woman!
I love your rubs as well as your videos. Have you ever considered devoting one video to talking about all of your rubs in terms of best matches with various proteins.
I didn’t really learn anything but it was enjoyable video. Thanks for that.
Another great collaboration Matt. Cheers!
I need some advice…. I cooked my pork butt just as the video shows. Cooked it at 225 to 165 then put butter and brown sugar on it and wrapped it and finished cooking it to 305. Took it off and let it rest for 20 to 30 min. It had a great taste and very moist. The problem is that it was a little tuff it didn’t pull very well. What did do wrong?
Looks delicious. I need a smoke/cook book from you lol
This is Money! This is why I support you Matt! I buy all the Meat Church products! I do my butts almost exactly the same. I go hot right off the bat and then go down to 225 for the long haul. Thx buddy!! Great video! P.S.-Don’t listen to Myron 🤣
I love the Honey Hog rub
Dang…they make it look so easy. Love Meat Church BBQ videos. Gives me confidence to start smoking meats. Thx for sharing your passion.
So, what if you don’t have access to one of these ovens because my complex won’t allow it?
I used the juice out of the pan to fry up the pieces in my cast iron. Damn great tacos.
How many times can we say Traeger?
Big fan of Chad's since his association with the Dan Patrick Show!
Great information! Although I love to inject with your pork injection, it's awesome. Always add some butter and apple juice to the wrap, will have to try brown sugar sometime. Love the fat separator and adding the au jus as I am pulling. Will have to try adding in some rub next time. Thanks so much for all your videos and awesome products!
Please make a video of a standing beef roast on the Treager. I normally do it in the oven every year for Christmas. This year, i'm wanting to do it on the pellet smoker. Please make the video.