No Wrap Pork Butt - Pulled Pork
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- Опубликовано: 14 июн 2022
- No Wrap Pork Butt - Pulled Pork
This no wrap pork butt recipe is a method to make the most simple pulled pork you have ever made and also have insane bark. It's a great way to use a pellet grill to smoke a pork butt (AKA boston butt) when you do not have time to tend to your BBQ. In this method you will smoke a pork butt at a lower temperature than you normally would, so you can elongate the cook to build great bark. You will increase the temperature of the smoker close to the time you would like to eat to finish it. This recipe uses minimal ingredients and yields fantastic results!
Meat Church Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
We also have other pulled pork recipes\videos on this site and our RUclips channel:
Traditional Pulled Pork: • Pulled Pork AKA Smoked...
Mexican Pulled Pork: • Mexican Pulled Pork
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RUclips 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 #PulledPork #PorkButt 
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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
Thanks Curtis!
Thank you from the editor😜
Same
I second what Curtis said !!👍👍😎
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.
They will prolly tell me this was burned too 😂
@@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!
@@MeatChurchBBQ most definitely wasn’t burnt. Looked perfect to me
My wife said the same thing too, now she can't stop enjoying my bbq
Facebook mostly have sore butts.
Love going unwrapped with my pork shoulders. That bark it builds is my favorite part. This looks fantastic!
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 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!
Just in time for Father's Day. Prepped tonight can't wait to try tomorrow. Keep the videos coming!
Just want to tell you thank you for the time you put into these videos. We appreciate you
Thank you! It’s a passion.
Looks amazing Matt as always. Thanks for the video, cheers!
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!
Thanks so much for your help, I did a brisket flat and it came out great. It was my first time doing brisket.
My husband tried this recipe today. It was absolutely delicious!
I was going to try the no wrap pork butt this weekend. Thank you for this video right on time.
LOVE Meat Church!! Thanks!
I will be doing one tomorrow for the first time I love @meat church bbq rubs.
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.
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. :)
I love this Brett. Thank you!!!!
"let's do that again I missed" 🤣🤣
Love your work mate!
Epic and simple. The bark is amazing and that marbling on the Prairie Fresh Pork But was insane!
It was great and inexpensive!
Thanks Matt, I've wanted to try that, and now I will. I will be using your Honey Hog for the 1st time.
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.
Makes you wonder how he cooked this in time for dinner in the morning.... Did he have dinner at 10pm?
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.
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!
Love your work Matt!
Excited for this video!
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!!!!!!
Awesome content dude! Gunna try this since I’m always crazy busy.
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! :)
Love your videos Matt and have tried many of your recipes. This one is particularly good.. Looking forward to trying it. Thank you!
Awesome Steve. Thank you sir!
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.
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.
Looks good, super easy cook and can’t wait to try one with the voodoo 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.
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
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 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!
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...
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
Did you go with 200 degrees? If so about how long was your cook?
Looks great
I am trying this method right now. Your videos are amazing. Grtz from Belgium. 👍
Fantastic brother!! My mouth won’t stop drooling over that hunk of pork goodness!! 🤣👏🍻😋
Looks great! Learned alot from your videos and I really need to order your seasonings soon!
Glad you like them. Thank you! This is the best deal on the internet: www.meatchurch.com/collections/bbq-rub/products/the-ocho
Outstanding work Matt.
Thank you!!
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.
Gonna give this a shot over the weekend!
Looks delicious
Making this for Fathers Day! Thanks Matt
Awesome!!
Gotta love simplicity, looks pretty tasty!! 👍🏽
One of my missions is to show folks that great BBQ isn't complicated.
New video up love it now I got another trip to the store lol!
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 ❤️
Do you get a lot of smoke on supersmoke? I have a 885 and do not see much smoke if any.
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
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
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
I did a picnic roast like that. Absolutely delicious!
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
Me toooo😊
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.
Love how hygienic you do your rub.
Thank you Matt. Another great relaxing knowledgeable video. Happy 4th of July!!!
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.
I appreciate that Dave. Holy Voodoo is our #1 right now!
@@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.
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.
Cool episode!!!
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
I will definitely do this next time
Will definitely make this, hope it’s added to the Traeger app but everything about this cook is the Traeger sweet spot.
thanks matt. no wrap for the win. dont hate the blooper reel.
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!!
Now I know what to do this weekend. Thanks dude.
👊🏽
Looks great Matt.
This could very well be on my menu for this coming Fathers Day on my RT 700
Thinking the same for my Bullseye.
very nice thanks.
You should do a no-wrap brisket video also. It seems people nowadays forgot that you can still get a great brisket this way, versus wagyu fat basting, massaging, wrap-test scientists being involved, injections, etc. 😂 Great video, by the way!
Deal.
This looks absolutely incredible as always Matt. Love the meat church pellets by the way. They are my GO TO!
Thanks Eric!
Love your videos Matt. I’ve learned so much from them. Definitely doing my next pork butts no wrap.
Btw, what knife are you using in this video? It’s gorgeous and I’m in the market for a new one.
Keep up the great work!!
I love the simple, how in the world could you mess this up bbq videos. I too lead a somewhat busy life as a pastor who was a family of 6, leads a church and who does homeless ministry. I cook for my people from time to time and my pulled pork is one of their favorites. I have adopted the no wrap method a lot more lately with my pellet grill. Never tried it with the holy voodoo though. I’ve only used the gospel. It makes for a great story when a pastor seasons their food with the gospel…lol. But, it may be time to branch out and try other seasonings. Good stuff, Matt. Oh and I’m sure that Mrs. Meat Church and the rest of the family enjoyed their feast!
Meat church products are my favorite and go-to for anything
Thank you Richard!!!
@@MeatChurchBBQ you're welcome
Simple is best 👌 If you do the basics correctly then you will have no problems
Doing this today 🔥🔥🔥
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.
FANTASTIC feedback. Thank you!!!!! 👊🏽
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.
I have to agree my man.
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
I agree Andrew!
Thank YOU!!!!
I love pulled pork videos 🤤
Hey Matt, love all the videos. On these long cooks when you’re away from the house, how do you keep the the pellets from bridging and losing prime in the auger? Thanks again for making us better smokers.
Good job
Really like that bark!!
Same!
Look awesome..... 👍🏼😎🍻
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 the outtake at the end. Haha
Good Video/Work. Looked Good.
Holy Voodoo is an awesome seasoning. Great video !!
Thanks Big Rome!
Awesome video as always!! I'll be cooking my first suckling this Saturday, any tips???
Keep it up brotha!
Yooo that looks delicious. 🔥🔥🔥
It was!
Matt...you need to release a bloopers short!! The end was great!
Very nice Matt💯👍
Thank you.
Just tried it 12hrs at 225 wow, best thing I ever smoked
‘Let’s do that again, I missed’ 😂
Love the hard core series!
The new Traeger timberline models aren’t out yet in Belgium 🙁
I just did this same cook for UFC 275. It turned out great. My kids said it was the best pulled pork yet.
AWESOME!
Looks awesome and an easy cook for dad on Father’s Day! Keep the videos coming! 🔥
So tender it's like you're probing nothing but air. ;) This looks great. I just did a bunch for a family reunion but ended up wrapping those. This would have been a much simpler process.
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.
Bro is amazing. Matt. You gotta tell you’re people on here your seasonings are available at ace hardwares! 10 bucks a pop. Taste so good fellas. Add it to your collection.
I always use Meat Church rubs and I never wrap 'em. They turn out great!