Texas Sugar Butt
Pork Butt AKA Boston Butt AKA Pork Shoulder AKA Pulled Pork. This tried and true recipe is simple utilizing our brand new southwestern sweet heat pork & poultry rub – Texas Sugar!
This popular rub starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.
Recipe:
Texas Sugar:
Pork Injection:
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!
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More carsonagenic burnt meat and sugar. Beware health issues. I would never eat meat wrecked in this way.
fun game take a drink of non alcohol beer every time he says Texas. and you'll be hammered at the end.
Informative video. Watched it all the way through which I don’t usually do.
You earned yourself a new sub with the "she's a squirter."
He would be a great neighbor
McKinney, TX here. Superbowl/birthday party coming up. Doing pulled pork, my version of twinkies, some white hots (shout out to Zweigles in Rochester, NY), pork belly burnt tips. I have a pantry full of Meat Church from visiting a couple months ago and some of your Texas Sugar. Love your suggestion with rolling in own juice as never did this before. great video!
You didn't toast the buns?
Lots and lots of accolades to you BUT how are you going to just drop wet meat on a non-grilled bun? Nothing ruins a great sammich like soggy bread. 😳
My favorite when it gets to the wrap is doing a 50/50 1cp mix of Apple and Honey whiskey per 10lb directly into the meat. Then wrap. Love it!
I was wonder how large (lbs.) you pork was? Would help me gauge/reference my cook times.
Master BBQ Chef Matt , Thank You Again . We inject with Pa's Black Bull injectable. We'er definetly going to try your pork injectable ! Keep Cook-en Master BBQ Chef Matt! Your Friend Johnny
I noticed there was no resting of the meat after taking it off the smoker. Is that right?
Which knife is that from MKC?
Just ordered more rub and the Hog Injection. Going to try this.
I have not been trimming any of my meats. Anyone else? My brisket, pulled pork, ribs all come out juicy and delicious. I don't have a fancy Traeger, just a Pit Boss pellet grill/smoker.
puke.. powered injection.. and mustard rub.. disgusting…And ya Texas Wrapped it so pathetic.. my pulled pork needs no added sauce
Def looking for this in the store. Thanks for the videos
I am wanting to smoke a pork butt in order to make Cuban sandwiches with the pulled pork. Which of your seasonings would you suggest I use to get the correct flavor profile? Would you do anything else “special” for this specific smoke?
Did a Caribbean Jerk Pork Butt and paired it with your Honey Hog- to give it some sweet. Nothing was left of it. Matt you have got to try that. Maybe you have something else that would pair well with it.
Ah, food science, how ever did we survive before it! 😊