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
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 🤣🤣 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!
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! :)
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!
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 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!
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.
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 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
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!
Love the video. A advantage of a boneless pork shoulder is that you can add your rubs(seasoning) to the middle of the shoulder where the bone came out from.
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!!!!!!
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
The Ace supply store (2 blocks from me) has your videos playing along with a nice size corner of the whole building with bbq stuff. Your seasonings are on another level brother!
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.
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.
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!
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.
@@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.
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
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.
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!
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.
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
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
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.
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.
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.
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
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 ❤️
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.
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
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.
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.
Great video. I've been trying to decide if I wanted to wrap or not. I bought 4lb butt, since there are only two of us. I want the bark so I will not wrap this time. I hope it is still moist. Keep smoking! Happy Palm Sunday.
New subscriber here. I recently found your posts in Facebook and looking to enhance my novice skills. I love pulled pork but haven't made one where I love it. I think I wrap it and pull it too soon. My family all says its great but I know I can do better. I'm going to try this method this weekend. I'm sure it'll turn out great. Should I use a rub with brown sugar is my only question?
This is awesome. Always scared to dry it out so end up wrapping it. But you’ve convinced me- going to give this a try. Love that the bark didn’t get steamed as that is always a bummer. Timing is the other challenge with this method I’d imagine though, right?
Great video, I normally rock mine unwrapped. Curious have I missed a video on your out door kitchen? Just started planning mine and advise would be awesome!
I smoked a 14lb brisket last month after watching your video and it was dynamite. I'm smoking a pork butt for the first time tonight. One guy I also watched did his for 17 hours at 225. I think I'm going to start mine off at 200 and crank it up if I need to. I'm going to start smoking it at 10pm tonight. I'm hoping to have it ready to eat at 4ish tomorrow.
Again great video. super simple does it every time. Mrs. Meat Church must be related to my Mrs.....lol. Always sayin hurry that up. I'm always saying you dont hurry up good BBQ.
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.
My husband tried this recipe today. It was absolutely delicious!
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.
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! :)
Just want to tell you thank you for the time you put into these videos. We appreciate you
Thank you! It’s a passion.
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.
I am trying this method right now. Your videos are amazing. Grtz from Belgium. 👍
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 going unwrapped with my pork shoulders. That bark it builds is my favorite part. This looks fantastic!
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 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!
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?
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...
Awesome content dude! Gunna try this since I’m always crazy busy.
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!!!!
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?
"let's do that again I missed" 🤣🤣
Love your work mate!
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.
Love the video.
A advantage of a boneless pork shoulder is that you can add your rubs(seasoning) to the middle of the shoulder where the bone came out from.
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!!!!!!
Outstanding work Matt.
Thank you!!
Just in time for Father's Day. Prepped tonight can't wait to try tomorrow. Keep the videos coming!
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
The Ace supply store (2 blocks from me) has your videos playing along with a nice size corner of the whole building with bbq stuff. Your seasonings are on another level brother!
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.
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.
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!
Gonna give this a shot over the weekend!
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.
Fantastic brother!! My mouth won’t stop drooling over that hunk of pork goodness!! 🤣👏🍻😋
Making this for Fathers Day! Thanks Matt
Awesome!!
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.
LOVE Meat Church!! Thanks!
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.
thanks matt. no wrap for the win. dont hate the blooper reel.
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.
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 will be doing one tomorrow for the first time I love @meat church bbq rubs.
Looks good, super easy cook and can’t wait to try one with the voodoo rub.
Meat church products are my favorite and go-to for anything
Thank you Richard!!!
@@MeatChurchBBQ you're welcome
Thanks Matt, I've wanted to try that, and now I will. I will be using your Honey Hog for the 1st time.
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!!!!! 👊🏽
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!
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!
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
Thank you Matt. Another great relaxing knowledgeable video. Happy 4th of July!!!
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!
That dark bark is gotta to be really good yum
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.
Just tried it 12hrs at 225 wow, best thing I ever smoked
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.
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.
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.
I was going to try the no wrap pork butt this weekend. Thank you for this video right on time.
Good job
Looks great
Thanks so much for your help, I did a brisket flat and it came out great. It was my first time doing brisket.
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
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.
Really like that bark!!
Same!
Holy Voodoo is an awesome seasoning. Great video !!
Thanks Big Rome!
I really enjoy your videos. They never fail to make me hungry lol. What watch are you wearing by the way?
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.
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
Gotta love simplicity, looks pretty tasty!! 👍🏽
One of my missions is to show folks that great BBQ isn't complicated.
Epic and simple. The bark is amazing and that marbling on the Prairie Fresh Pork But was insane!
It was great and inexpensive!
Love the outtake at the end. Haha
Excited for this video!
Looks awesome and an easy cook for dad on Father’s Day! Keep the videos coming! 🔥
Looks amazing Matt as always. Thanks for the video, cheers!
Looks delicious
Cool episode!!!
very nice thanks.
Looks great! I can’t get my ironwood to produce any smoke like yours whatsoever. No even a wisp of blue smoke.
Keep it up brotha!
New video up love it now I got another trip to the store lol!
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.
Matt...you need to release a bloopers short!! The end was great!
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 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 your work Matt!
This looks absolutely incredible as always Matt. Love the meat church pellets by the way. They are my GO TO!
Thanks Eric!
Very nice Matt💯👍
Thank you.
Great video. I've been trying to decide if I wanted to wrap or not. I bought 4lb butt, since there are only two of us. I want the bark so I will not wrap this time. I hope it is still moist. Keep smoking! Happy Palm Sunday.
New subscriber here. I recently found your posts in Facebook and looking to enhance my novice skills. I love pulled pork but haven't made one where I love it. I think I wrap it and pull it too soon. My family all says its great but I know I can do better. I'm going to try this method this weekend. I'm sure it'll turn out great. Should I use a rub with brown sugar is my only question?
Hey Matt! Thanks for the great video, why do you cook it on the top rack?
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
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.
This is awesome. Always scared to dry it out so end up wrapping it. But you’ve convinced me- going to give this a try. Love that the bark didn’t get steamed as that is always a bummer. Timing is the other challenge with this method I’d imagine though, right?
Just gotta pay attention to it. You’ll be fine!
I will definitely do this next time
Great video, I normally rock mine unwrapped. Curious have I missed a video on your out door kitchen? Just started planning mine and advise would be awesome!
Look awesome..... 👍🏼😎🍻
I did this on my Recteq and got awesome bark. But I pulled it at 190 and did an 8 hour rest at 150 and it was perfect.
Doing this today 🔥🔥🔥
I smoked a 14lb brisket last month after watching your video and it was dynamite. I'm smoking a pork butt for the first time tonight. One guy I also watched did his for 17 hours at 225. I think I'm going to start mine off at 200 and crank it up if I need to. I'm going to start smoking it at 10pm tonight. I'm hoping to have it ready to eat at 4ish tomorrow.
Looks amazing as always. Can you do an outdoor kitchen tour?
Awesome video as always!! I'll be cooking my first suckling this Saturday, any tips???
I love pulled pork videos 🤤
Again great video. super simple does it every time. Mrs. Meat Church must be related to my Mrs.....lol. Always sayin hurry that up. I'm always saying you dont hurry up good BBQ.