Matt pittman deserves more subscribers. His videos have turned me from a novice to an above average BBQer. Great videos, great editing, great recipes. What else do you need people? LFG Matt Pittman

@MeatChurchBBQ

2 жыл бұрын

Thanks Curtis!

@kirkedwards311

2 жыл бұрын

Thank you from the editor😜

@ingle_drummer

2 жыл бұрын

Same

@terrynation8395

Жыл бұрын

I second what Curtis said !!👍👍😎

@lynnbryant9866

3 ай бұрын

Concur.

Sometimes you gotta keep it simple, love it. I did 2 butts over the weekend, Facebook police said it was burnt. Nope, delicious epic bark. Was told by many it was they best they ever had.

@MeatChurchBBQ

2 жыл бұрын

They will prolly tell me this was burned too 😂

@lx2nv

2 жыл бұрын

@@MeatChurchBBQ 🤣🤣 they just don't understand. I love scoring the fat cap, cook fatside up, and pop those tasty fat nuggest off. That's my favorite part of a butt!

@mknewlan67

2 жыл бұрын

@@MeatChurchBBQ most definitely wasn’t burnt. Looked perfect to me

@gitgud9704

2 жыл бұрын

My wife said the same thing too, now she can't stop enjoying my bbq

@gerdsfargen6687

2 жыл бұрын

Facebook mostly have sore butts.

Love going unwrapped with my pork shoulders. That bark it builds is my favorite part. This looks fantastic!

Just recently found Meat Church how you don't have over a million subs is beyond me. I love the straight to the point simplicity format. I recently did your smoked BBQ meatloaf except I used Venison instead and it turned out great........Thanks!

LOVE Meat Church!! Thanks!

Matt is a Rock Star of BBQ. I have been grilling for decades and have just recently purchased a Traeger Ironwood XL. Matt's videos are super easy to follow and fun to watch. Love the music you played during the smoke.

Just want to tell you thank you for the time you put into these videos. We appreciate you

@MeatChurchBBQ

2 жыл бұрын

Thank you! It’s a passion.

Thanks so much for your help, I did a brisket flat and it came out great. It was my first time doing brisket.

This is the first pork butt cook that went exactly as expected for me. The results were even better than I expected. Thanks so much!

Just in time for Father's Day. Prepped tonight can't wait to try tomorrow. Keep the videos coming!

Best recipe so far, wow! Had to heavily trim up the very last pick of a pork butt at the grocery store, but this recipe turned it into a miracle. Probably 3.5lbs of butt on the upper shelf of my Camp Chef at 200 for 8 hours then bumped to 275. Epic. So easy. Best bark I've had yet out of my pellet grill.

My husband tried this recipe today. It was absolutely delicious!

Looks great

Looks amazing Matt as always. Thanks for the video, cheers!

Excited for this video!

Looks delicious

Just did one exactly like this today and it turned out PERFECT. Added some Meat Mitch BBQ Womp sauce and I was in heaven. The wife loved it too and that’s what matters.

I was going to try the no wrap pork butt this weekend. Thank you for this video right on time.

I will be doing one tomorrow for the first time I love @meat church bbq rubs.

Love your work Matt!

Thanks Matt, I've wanted to try that, and now I will. I will be using your Honey Hog for the 1st time.

I will definitely do this next time

Matt, you truly have improved our dinner/lunch/breakfast menus. Thank God, you sell your rubs in bulk!! I have cooked several of your recipes and my family has loved them all!! Keep up the good work. :)

@MeatChurchBBQ

2 жыл бұрын

I love this Brett. Thank you!!!!

Gonna give this a shot over the weekend!

Looks good, super easy cook and can’t wait to try one with the voodoo rub.

I did this exact thing a couple weeks ago with a pork butt and it was amazing. Then my wife used the meat in tamales and they were amazing also! Great recipe and rub

As another viewer has already said, “Thanks Matt” for all the videos & recipes! You have turned me into an above average BBQer as well. I’ve done about 5 pork butts in the last 3 months using your wrap method-the butt from this video looks great, but I have to say I like the “juice” the other method produces. I have a pellet smoker & stick burner, but all I ever use is the pellet smoker-it’s so easy! Also use your overnight brisket method for briskets, & they always turn out great. Live is Jacksonville, TX & recently stopped at the Meat Church store to get spices on the way to my daughter’s house in Dallas-will use the Voodoo this weekend on pork butt-by the way, the TX Twinkies have become a favorite at our house. Thanks again for all the teaching.

Matt, I’ve been watching for a few months now. I bought my first smoker on Tuesday (Traeger Pro 575). This video is what I followed for my first cook. It is amazing and the entire family loved it!

I've certainly learned a lot from watching this channel. It's great that you aren't all "it has to be done this way or else" as well. I've used several of your recipes and modified them for what I had around. I recently made the best pulled pork I've ever made using your videos and techniques as an example using nothing but Holy Gospel seasoning and what I learned from you. Keep it coming, as this is inspiration to get out there and cook. I think I enjoy seeing everyone enjoy what I've cooked more than I enjoy eating it myself....maybe.

"let's do that again I missed" 🤣🤣 Love your work mate!

Outstanding work Matt.

@MeatChurchBBQ

2 жыл бұрын

Thank you!!

Good job

I figured this would be on a pellet grill and you'd be gone by the title of the video alone... Glad it turned out well!

I did this last Saturday and had some friends over. Eyes rolled back! I only had enough left over for a couple of sandwiches the next day. Absolutely delicious. This is now my default pulled pork recipe. Why wouldn't it be? I've never tasted better anywhere. Thanks. You make me look real good! :)

Epic and simple. The bark is amazing and that marbling on the Prairie Fresh Pork But was insane!

@MeatChurchBBQ

2 жыл бұрын

It was great and inexpensive!

Thank YOU!!!!

very nice thanks.

Doing this today 🔥🔥🔥

Love it! Have one on right now since 6 am, sitting at 190 right now. We are eating good tonight! Just wanted to add I used Holy Gospel cause that’s what I have right now, which is awesome. Keep up the great work Matt! Thanks.

Good video, I've been in the Waxahachie store very nice genuine people. Awesome things inside Got some seasonings Tshirts , and a red meat knife. Your inspiring me to get out an cook every Sunday Thanks Matt

I followed this method for a pair of 8# butts and served them up at work at lunch yesterday and there are no leftovers. This is a great channel with honest, straightforward info. Bark was beautiful. I trimmed the back fat on one and scored the other and both butts were outstanding

@zer0868

Жыл бұрын

Did you go with 200 degrees? If so about how long was your cook?

Love how hygienic you do your rub.

Matt I tried your method with your temps and it produced the best pulled pork I’ve ever made. Made four 10 lb butts on our Traeger 850. Total cook time was 14 hours. Absolutely love your channel the most out of all the bbq channels. Thanks for the variety of topics you bring us.

@colonelJ77

11 ай бұрын

Makes you wonder how he cooked this in time for dinner in the morning.... Did he have dinner at 10pm?

Making this for Fathers Day! Thanks Matt

@MeatChurchBBQ

2 жыл бұрын

Awesome!!

I did a picnic roast like that. Absolutely delicious!

Love your videos Matt and have tried many of your recipes. This one is particularly good.. Looking forward to trying it. Thank you!

@MeatChurchBBQ

2 жыл бұрын

Awesome Steve. Thank you sir!

Awesome content dude! Gunna try this since I’m always crazy busy.

Gotta love simplicity, looks pretty tasty!! 👍🏽

@MeatChurchBBQ

2 жыл бұрын

One of my missions is to show folks that great BBQ isn't complicated.

I am trying this method right now. Your videos are amazing. Grtz from Belgium. 👍

Ty Matt for leafing the way. Butt in on with a brisket and Wings for finger food hors d'oeuvres. Happy Labor day to you and yours...

Fantastic brother!! My mouth won’t stop drooling over that hunk of pork goodness!! 🤣👏🍻😋

Cool episode!!!

Love the outtake at the end. Haha

Love it Matt! Thanks for sharing. I never wrap my pork butts and always get compliments. Even some friends from eastern NC where it’s more vinegar based and less bark say it’s the best they’ve ever had. Definitely the way to go!!

Just tried your Holy Gospel on a pork butt. Absolutely awesome flavor!!! Keep up the great work!!! And thanks for all the great videos! I’ve learned a lot.

Doing one now!

Look awesome..... 👍🏼😎🍻

Great work!! I love the help, especially with my new treager ironwood !! Did a boston butt, started Friday night at 12-1 am!! It looks amazing. Thank you, Matt and Meat Church Family !! Will keep you posted when it's done in a few hours!! Thank you, guys!! Love the voodoo seasoning!! Awesome!!!!!!

Really like that bark!!

@MeatChurchBBQ

2 жыл бұрын

Same!

Made this today and it was so good. Ya, the bark was delicious, I did 225 super smoke 10 hours and 1 1/2 hrs a 275. Meat melts like butter. Juicy and so darn tasty. Pure love ❤️

@mikestratton3716

Жыл бұрын

Do you get a lot of smoke on supersmoke? I have a 885 and do not see much smoke if any.

Just did one in D'Ville Ga! Outside Temp was near 80 degrees on Friday 3/24.23. Ran an average 270 most the way for 6 hours on a Weber Table top. No crutch needed, and then Rested in foil pan wrapped with foil on top, In the cooler with towels for 4 more hours! Temp was at 163 when pulled out of the cooler! Oh So good!

FWIW, I also really enjoy the Meat Church Blanco rub for this. I'm happy to report I've been able to find it as far north as WY and SD.

Looks great! Learned alot from your videos and I really need to order your seasonings soon!

@MeatChurchBBQ

2 жыл бұрын

Glad you like them. Thank you! This is the best deal on the internet: www.meatchurch.com/collections/bbq-rub/products/the-ocho

I love pulled pork videos 🤤

New video up love it now I got another trip to the store lol!

Now I know what to do this weekend. Thanks dude.

@MeatChurchBBQ

2 жыл бұрын

👊🏽

I smoked my first pork butt about five years ago and failed. Smoked my second one this weekend with your wrapped method and it turned out perfect and was some of the best pulled pork I’ve ever eatin. I used the Texas auger rub which really set it off. Family ate it up

This is my Go-To rub for almost all my pork/ribs.. I use hot source as a slather which I also learned from the King of BBQ Spice. Incredible.

@MeatChurchBBQ

2 жыл бұрын

I appreciate that Dave. Holy Voodoo is our #1 right now!

@reppost

2 жыл бұрын

@@MeatChurchBBQ I really like that Voodoo that you do... but my favorite is Holy Cow. I know it's marketed as a beef rub but I put that #@%& on everything. It's the pepper, it still pops even after an 18 hour smoke.

Simple is best 👌 If you do the basics correctly then you will have no problems

Will definitely make this, hope it’s added to the Traeger app but everything about this cook is the Traeger sweet spot.

That looks amazing Matt, that’s how I do mine low heat I usually put it on the traeger at about 11pm and let it go all night on 200* and then turn it up in the morning give it a couple of spritzes of apple cider vinegar and apple juice and we’re good , the bark is amazing

@SladeOb

Жыл бұрын

Do you ever just keep it pegged at 200? If so what results do you get. Time is not a factor on my upcoming cook. Can take 20-24 hrs if it needs to. Thanks for any feedback

This looks absolutely incredible as always Matt. Love the meat church pellets by the way. They are my GO TO!

@MeatChurchBBQ

2 жыл бұрын

Thanks Eric!

THANKS :)

Meat church products are my favorite and go-to for anything

@MeatChurchBBQ

2 жыл бұрын

Thank you Richard!!!

@richarddaley6403

2 жыл бұрын

@@MeatChurchBBQ you're welcome

The VooDoo rub is amazing good on everything, all the other rubs from Meat Church are awesome as well Thanks Matt Pittman keep the great products rolling and the awesome videos rolling Now that my local ACE has the Meat Church seasoning’s, I’m in there more than the grocery store, lol

thanks matt. no wrap for the win. dont hate the blooper reel.

Good Video/Work. Looked Good.

Keep it up brotha!

be doing this Saturday,mmmmm

thanks :)

Very nice Matt💯👍

@MeatChurchBBQ

2 жыл бұрын

Thank you.

Did this exact procedure on the last 2 butts. First one was Voodoo, no wrap, cooked to 205 and spritzed with cider vinegar every so often. The 2nd one was with Hot Honey rub and same method. No wrap. After taking it off the old Smoke master, I put it in the oven overnight at 170 degrees. The 2nd one overnight in the oven was 1000% better than the first one. I bought D'artagnan brand butt from Deep Cuts here in Dallas at Belt Line and Coit. Bought all the Voodoo they had at Elliotts Hardware on Irving Blvd. Used post oak for both cooks at about 10 hours each. This is by far the easiest method out there. The bark is nothing but sweet candy off that top fat layer. Thanks for showing this method without wrapping. Also did one on the Weber several months ago using the Slow&Sear basket. It was also unwrapped and was just as good.

@MeatChurchBBQ

2 жыл бұрын

FANTASTIC feedback. Thank you!!!!! 👊🏽

Looks great Matt. This could very well be on my menu for this coming Fathers Day on my RT 700

@chrisaustin23

2 жыл бұрын

Thinking the same for my Bullseye.

The music was a good touch!!

i usually skip wrapping because it preserves the bark and I actually like the dry parts of the bark mixed in with the most parts. I don’t normally pull the pork but chop it so it mixes better

@MeatChurchBBQ

2 жыл бұрын

I agree Andrew!

I only do a no wrap pork butt. I follow Malcom Reed's low and slow pellet smoke recipe but I use my charbroil electric. It's not quite as efficient so a 10lb butt took me about 14 hours last weekend but the no wrap gives amazing bark. Pulled pork is my family's favorite thing we smoke. We don't slather it and I don't trip any fat off and they come out amazing. Only thing I do different is when I pull it off I tent it in aluminum foil and put it in the oven, turned off, to rest because it's usually done hours before dinner time.

Great looking pulled pork, I’ve been doing them no wrap for at least the last 5 years. After pulling it, then mixing in the bark and putting it on a sandwich with coleslaw and sauce, there are no crispy bits, and if there were it’s a nice contrast. No wrap is the way to go.

@MeatChurchBBQ

2 жыл бұрын

I have to agree my man.

Looks awesome and an easy cook for dad on Father’s Day! Keep the videos coming! 🔥

I always use Meat Church rubs and I never wrap 'em. They turn out great!

Just tried it 12hrs at 225 wow, best thing I ever smoked

Im going to try this with my Weber kettle

Did this recipe on my Pit Boss pellet grill. Should have let it cook a lot longer. Only the 3rd or 4th time I've cooked on it, so I am still learning.

I just did this same cook for UFC 275. It turned out great. My kids said it was the best pulled pork yet.

@MeatChurchBBQ

2 жыл бұрын

AWESOME!

Matt, loved this videos, fast. Trying it for tommorow, fathers day. Not new to smoking but new to pork (other than ribs) and beef. Great lakes area, do salmon and steelhead most often. Afraid to do large cuts of meat, because of expense, dont want to screw up. Just a a dumb old sparky. Love the videos. Thanks Bob

@vanderbb01

17 күн бұрын

Me toooo😊

@SirRecon

12 күн бұрын

Don't fear, as long as you have a smoker than can maintain a temperature, the new pellet and masterbuilt types do all the hard work, all you have to do, is check internal temp and move to the next phase per what guys like Meat Church tell you, BBQ basically cooks itself, your friends and fam won't know the difference.

Looks amazing as always. Can you do an outdoor kitchen tour?

Holy Voodoo is an awesome seasoning. Great video !!

@MeatChurchBBQ

2 жыл бұрын

Thanks Big Rome!

Great vid Matt. Looks awesome!! I got to get some Voodoo. That’s about the only one I don’t have. I put mine in the smoker over night so I have it for college football at noon.

Love that Holy Voodoo also.

Looks great! I can’t get my ironwood to produce any smoke like yours whatsoever. No even a wisp of blue smoke.

I like to slather pork with Sriracha. You can taste it some and the color turns out great.