Pulled Pork AKA Smoked Pork Butt

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Название	:	Pulled Pork AKA Smoked Pork Butt
Продолжительность	:	16.38
Дата публикации	:
Просмотров	:	1,8 jt

Nice video what should the internal temperature be before you wrapped it? Thanks will try in our WSM
Comment from : Tugboat

I don't sauce mine, ever Why? I got nuthin to hide ;)
Comment from : yLeprechaun

Render the fat you cut off, add a tablespoon of vinegar per cup of rendered fat, add your seasoning to the fat and vinegar mix and oat your meat
Comment from : Donald Juan

I just successfully made a super perfect pork butt thanks to your video! I added apple juice to the pan when it was time to cover it! So delicious!
Comment from : James Brennan

Once again, your video and recipes are awesome! Just completed this pork butt recipe and it is out of the park! Your site is the best out there for people like me who is just experiencing smoking for the first time You make it fun to learn this new way of experiencing food Aloha to you and I look forward to trying more of your recipes
Comment from : Ron Sargent

Am new to smoking and was wondering how you rested the butt when you finished smoking
Comment from : Lee Matthew

I would like to see the process of this "fat separator" included
Comment from : Cody Speller

If you wrap in foil, can you still leave a Meater in the butt? It will still read correctly? Thanks!
Comment from : Brandon Matthews

“That takes me back to being a kid” Sound of kids playing in the background on video AWESOME!
Comment from : Doc Holliday

Working on my 1st butt on a Treager mini Thanks for the help BTW, Butter is actually very healthy, as is most animal fats Seed oils, like canola and sunflower oils will kill mammals at early age and steal their vision So don't hold back on the butter!
Comment from : M Hamrin

sweaty butts? I just lost my appetite
Comment from : iD

Can you get meat church products out here in Australia?
Comment from : Cameron Smith

2:52 I've got my cutco readybr😂😂😂😂brI don't work for them anymore they sell amazing stuff but don't be a salesman for them (trust me)
Comment from : David Jackson

How long did you let it rest for?
Comment from : Max DeFilippis

Thanks for the excellent video
Comment from : James Johnson

thank you! this Grandma is making for Labor Day cook out!
Comment from : Dee Lankford

Looks delicious Ive followed your brisket cook a couple times and they turned out fantastic Now i want to try your pork butt cook How long do you rest it after pulling it out? Do you just put it in a cooler?
Comment from : greenblazemike426

How long did you let the pork rest before pulling it for sandwiches?
Comment from : Alan Sampson

So the liquid that he poured onto the meat towards the end was captured juice drippings from the meat?
Comment from : Blacksnake Gray

I just cooked 2 Boston Butts, 250° 17 lds total I wrapped at 155 It only took 5 hours total cook time Pulled at 202 and put in cooler I hear you talking about 8-10 hours cook time Our your butts bigger our should I cook longer Not being a smart ass, just trying to get better Thanks, love your channel!
Comment from : Clay Phares

So you knew you’d be filming, and still grabbed a dull knife
Comment from : Cody Worley

I sell your seasonings in my meat department they're my best selling by far Love the reactions to "deez nuts" from the customers haha brilliant marketing there
Comment from : Brad Carlson

Do you have a standard for resting pork butt after the cook?
Comment from : KParsons743

Haven't used any other rubs, but the Gospel is LEGIT! I just smoke two pork butts for a neighborhood party, and everyone was saying how much they loved the flavor!! 10/10!
Comment from : Kyle Gorniak

Did you say pull off the barked fat cap? 😢
Comment from : Damon Sullivan

When I started bbq’ing with my Traeger, I wondered why there was a pork butt and pork shoulder; are these two separate cuts and who would want to eat the butt of an animal anyway? I looked it up and found that in Colonial New England, butchers packed the “shoulder” into large barrels called “Butts”, for storage and transport The name Pork Butt stuck I think people just like saying the word “Butt” 😂
Comment from : Garth Ruckhaber - Voice Over Artist

I tried this and used a 76lb pork butt Like 50 of it turned out fantastic, and the other 50 turned out kinda like… slimy inside? brbrAny idea what I could try to eliminate that? Also the bone didn’t pull out unfortunately…brbrI think a smaller butt like this may need 250 for longer duration? No idea, but any help or advice is appreciated!
Comment from : Andrew Welker

Doesn't sound like he's been in the deep south ever, let alone texas
Comment from : Isaac Driver

What gloves are you using?brAnd you're awesome!
Comment from : Don Smith

what size aluminum pans are those?
Comment from : Joe Stoller

Pellet smoked this with a 10lbs shoulder for a 4th of July party It smacked It was the TALK of the party, and was completely gone before the main course You rock Your branded rubs are awesome Love your "do what works for you" attitude too Loyal subscriber
Comment from : Brian Watts

New to the smoking game this year and the first thing i learned from this man is how to do some ribs right! My granddaddy is from Mississippi and can't get enough of the Ribs I learned how to make from this guy I have learned everything I know so far just by watching his videos and kind of making everything my own along the way thank you for the knowledge and the time you take to show us all this it's more appreciated than you know
Comment from : Curtis Cole

animal fat makes you lose weight Dr Ken Berry
Comment from : Drain the Swamp 2024

I’m generally not a fan of pre-packaged rubs, but I used The Gospel on pork belly burnt ends yesterday and and they turned out amazing I finished it with a homemade cherry BBQ sauce and chunks of grilled pineapple I brought it to a neighborhood party and it was gone in less than 10 minutes I’m going to try Voodoo next
Comment from : Sonic MRV

Matt Pittman has a sweaty butt!😂😂
Comment from : Matt B

Im doing one tomorrow for the 4th! I can't wait!
Comment from : RamosXtreme

can i use a pork shoulder?
Comment from : iwantmy2dollars

Cook fat up or down?
Comment from : Josh Neill

Looks delicious! Making a pork shoulder now on our old gas grill with hickory chips I hope it turns out half as good as yours! Thank you for making your videos! Best Regards, Don
Comment from : Don

Hats off to Matt and his "No Nonsense" videos Smoked a couple butts today on the Traeger that turned out beautifully using the technique in the video and Meat Church Honey Hog rub At wrap time, used cayenne pepper with the Honey Hog along with butter and brown sugar Finished the cook off with the fat separated dredge and a healthy shake of Holy Gospel to balance the sweet brbrMy first time with the Meat Church seasonings (usually make my own), and it won't be the last! Great flavors that really compliment the meat
Comment from : Dave Gutshall

Beat Shoulder video I've watched on YouTube Thanks
Comment from : SomeRandom Guy

I have the same shirt, minus the patch! howler makes great shirts
Comment from : PorkchopProps

Hi Matt Love your videos I’m new to bbq and got a smoker and trying pulled pork How do you recommend you can cook ahead and store?
Comment from : Todd Trinidad

Great info! You didn’t mention but do you brine the butt first?
Comment from : Tim

Nothing more Texas than trimming a pork butt lol
Comment from : jetskill99

Am new to the site and am ejoying the videos Is Pittman reallly your last name? LOLIf so you were born for this Thank you for the recipes! i will be trying some soon Just ordered some rubs
Comment from : Marian Edmond

Do you put fat side on top?
Comment from : Cameron Everhart

I bought one of your rubs at a Hyvee in Minnesota I never knew you had a YouTube channel Instant sub Your rubs are amazing
Comment from : BenjiMN

Do you use Boston butts or Shoulder?
Comment from : chris adams

How long should they rest?
Comment from : Toni2006

Looks great! How long to let it rest?
Comment from : DOM’S GUITARS!!

11 hours for one sandwichonly makes sense as a business or for a huge family gathering
Comment from : User123isCool

Should have a video playlist based on your seasoning :)
Comment from : Robert Lund

I disagree the "money" muscle is the best part🤷 I don't care for any competition that involves judges There's what people like and that's not what BBQ judges have a clue about
Comment from : Rick Ross

Spent a month in Dallas training with a new employer Whataburger was within walking distance of the hotel We ate there A LOT😂 Great burger, great fun employees!
Comment from : Rick Ross

Gah I feel like I’ve watched this video ten times Like everytime I make a shoulder I watch it lol 🤦‍♂️
Comment from : Jake Stevens

I started using this recipe close to 2yrs ago when I got my my first traeger I know have a larger 2nd one and have changed the recipe to my liking etc But still sticking to the core techniques and info provided in this video I put 63lbs of pork butt on this morning at 7:00am eastern They are for my son's graduation party Unfortunately when you makenthese recipes and or make them your own style most other BBQ chain resteraunts are simply not good enough Hence why I'm doing 63lbs of butt Will be doing ins and chicken as well Matt's recipes and insight have helped me grow by leaps and bounds as a backyard BBQ guy Thanks Matt
Comment from : Randy Howard

Just tried this on the Traeger 850 and let is rest for 3 hours It was a hit My 1st butt and good reviews all around Will do 3 for the 4th of July
Comment from : Deist921

I made a brisket with the all purpose rub and brought it to work for a potluck And it came out soo good, I had people wanting to pay me to make them a brisket for their parties
Comment from : Alex Alvarado

I agree with the 275 completely Not only does it take 4-6 hours off your cooking time as opposed to cooking at 225-250, the after product as the same The most important process for tender pork butt is how long you let it rest for The longer the better Great video! I'm a subscriber now!
Comment from : Garytman

Does that higher cooking temperature help you avoid the stall?
Comment from : Oregon Patriot

What kind of fat separator do you recommend?
Comment from : Moparpoor

I just made this following your directions Amazing and super easy! My wife is a teacher and made this for the lunch for the teachers today!
Comment from : Rick Paul

butter is totally healthy, stop listening to our corrupt govt
Comment from : Dan Garcia

Why do white people use mustard?
Comment from : SkinCareLuver

How do you stay thin, bro?! Love some sweaty butt!
Comment from : Johnny Shamrock

Philly boy here, raised in Texas outside of Houston, grew up walking through cooking comps in the camp grounds with my stepdad, best memories of my life… Sad to say I live Philly again and good luck getting real BBQ Bought my first smoker (pitboss) and Matt is literally helping me relieve the best times with the best food… Thanks bro!
Comment from : Medic Mike

No Texan's gonna show me how to smoke pork!
Comment from : N M

Question 🙋🏻‍♂️ is pork shoulder butt roast the same thing? If not can I smoke it and expect the same results?
Comment from : Jerry Martinez

Can you get a good bark without trimming the fat?
Comment from : Clarke Davis

Traegers cook way faster at 275 lol
Comment from : zee9er

Don't worry about the butter Butter promotes weightloss
Comment from : Clarke Davis

Fat seperator info please?
Comment from : Jeremy S

sprayer link?
Comment from : Kai Staton

That’s one way to eat ass
Comment from : LeX WaTcH pOLO

I ain’t here to help you lose weight 🤣😂🤣
Comment from : vee majeno

Appreciate this content I smoked my first but yesterday and it turned out perfectly, following your method Thanks!
Comment from : ehengle

Made it following your steps Very good And very buttery lol
Comment from : Tyler Swartz

Hi, I saw your video about Pullet pork but I got Pork shoulder instead of Butt Is there any diffeence to get pulled pork? Anyways, I followed your video steps but with bad results, my pain! After 9 hours at 200-250 on my Kamado Pellet Joe, the meat was still strong with no signs of pulling, the meat probe stopped at 190-192 not rising anymore and I decided to take it away of the grill What did I do wrong? This my 2nd intent for pulled pork challenge!! Great videos Matt! On my 3rd try I will use my Trager 1300 to see if that could be the issue!! Lol
Comment from : FDA

Slaw on a hamburger bun with a North Carolina bbq sauce brbrHmu
Comment from : 801 Sparky

You mention having a sharp knife How do you sharper your knives?
Comment from : Pat Cormack

Amazing
Comment from : Brent Frank

You should do a video on smoking some Texas wild hog!!!
Comment from : Rhains Daily

I just started my 2 pork butts 10 min Ago gunna be the longest 10hrs ever im so hungry for some pulled pork rite now
Comment from : Kevin Monaghan

Do you use unsalted butter or salted?
Comment from : Chase Thompson

He won’t answer any of your questions 😂 Just try it and see what happens You won’t screw it up Only way to learn is keep doing it
Comment from : RodStiffinton

Big time stuff right there Thanks
Comment from : TexasPreps

I wonder how many tons of seasonings these pro bbq guys go threw a year!
Comment from : Bryan Fox

I am just getting into my pellet grill and pork butt I can only get 5-6 lb butts from my store What is the best rule of thumb for hours per lb? So I know when to put the butt on the grill? Wrapped and unwrapped methodsbrFYI, love this channel
Comment from : Joachim Gloschat