No Wrap Pork Butt - Pulled Pork

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Информация о No Wrap Pork Butt - Pulled Pork

Название	:	No Wrap Pork Butt - Pulled Pork
Продолжительность	:	11.01
Дата публикации	:
Просмотров	:	391 rb

Wrapping meat during smoking is weak
Comment from : @UnkleMark

Matt, what is a good, sharp knife that is relatively inexpensive?
Comment from : @jebbecker3106

Looks great
Comment from : @RussErhart

Ideally how long would you let it rest?
Comment from : @tjtolbert95

how many pounds was pork butt
Comment from : @veemajeno7511

I know pellet grills don’t produce “real” barbecue, but don’t tell my palate It doesn’t know
Comment from : @KnightOnBaldMountain

My husband tried this recipe today It was absolutely delicious!
Comment from : @fbeaudry13

No spritz?
Comment from : @user-mj9bg6fj6m

Im going to try this with my Weber kettle
Comment from : @4fortune1984

Anybody know…was that fat side up ??thnx
Comment from : @amphaneuf6164

If I get the timing right, I try to never wrap anything It’s always tastier that way Supreme bark and plenty of moisture remains
Comment from : @odom2142

This is the only way I use
Comment from : @BosBackyardBBQ

Dude complained about his wife twice in less tan 9 minutes
Comment from : @The_Nova_Glow

Burnt ??? That ain't burnt the non smokers don't know👌🙏
Comment from : @musclekid4508

Doesn’t dry out that long unwrapped?
Comment from : @jason7147

You should do a picnic pork roast sometime
Comment from : @curtisreed4580

very nice thanks
Comment from : @coolmamaass

Did a nice pork butt yesterday on the Ironwood XL and it looked and fell apart but lost all that nice bark in the foil
Comment from : @user-ty9wd3ee3h

My son is convinced that BBQ pork absolutely has to rest in a cooler, to him if you don't rest it in a cooler it isn't even edible, I think the internet has cooked his brain, he can't think for himself
Comment from : @wegder

Just seems like it's much drier than when I wrap Wrapping gets you puddles of juice when you pull it! Just an observation
Comment from : @detroyt232323

Did I miss something, or did he go fat side down? Sorry new to this and don’t want to mess this up…yes I know he said, “there is mo wrong way”
Comment from : @Grayjedi-001

😂 Your wife should have had it ready when you finished your 'Honey Do' list, in stead of complaining American women are as bad as Eve, always complaining, getting men to do everything but what God has commanded Another garden cast out of!😢 😊😊
Comment from : @michaelstevenson881

How long you reckon it would have taken to get to 195 if you had left it at 200? Do you think it would be marginally better that way Or potentially not as moist? If you were going to do a cook at 200 and were going to be around the house would you spray at any point or use any other techniques? Usually wrap in butcher paper for stall and cook between 200-230,but want to try as low and slow as possible for a change Thanks!
Comment from : @SladeOb

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
Comment from : @Vultite

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 greatThanks!
Comment from : @paulhayden255

What knives do you use?
Comment from : @squidjuice69

Do you know how to make sauce like in bbq places when its already on the meat when you order the shredded sandwich? I dont know what style it would be called Kind of an orange color to it
Comment from : @derekdriver251

Good job
Comment from : @teddyboy252

Definitely a good looking Butt
Comment from : @YoMamaBoyfriend007

Out here in California all I've ever done is a no wrap Boston butt from my pulled pork It's nice to see it being done at one of the bbq pilgrimage temples
Comment from : @galindobbqanddeli

be doing this Saturday,mmmmm
Comment from : @philliphoodjr8635

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
Comment from : @johnstroup3191

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!
Comment from : @sleepyjoeisnotlegit

Anyone know if I can get the pork butt to 200 degrees in 8-9 hours?
Comment from : @timlupse6464

Love the outtake at the end Haha
Comment from : @thomasb1033

Gonna give this a shot over the weekend!
Comment from : @ronchapman4598

Hey Matt! Thanks for the great video, why do you cook it on the top rack?
Comment from : @tommycasselman1697

Never wrap a butt No need
Comment from : @magnus7715

9:14 honestly was expecting a beer can to go flying at your head 😅 like stop talking bad about me 😂
Comment from : @WanderinWizard

Ain't mad at it
Comment from : @brianfogle9856

So it never gets dark there? 12 hours and still daytime
Comment from : @EZ4U2Say11

Has anyone done a couple levels of seasoning with Holy Gospel and Honey Hog? Was thinking of doing my pork butt tomorrow with both seasoning, any feedback there?
Comment from : @ryant5067

Bro,my homey!! I'm in Belle Glade Florida,I've been watching you awhile!! I could follow u around the chopping block n sweep up all the rub that's not going on the MEAT!! my bills don't allow me the pleasure!! I make my own like you!! I can't afford that voodoo right now,I work in the sugar industry But!! I'll accept a promo!!! Hat, etc I'd represent you!!!😁 Happy New Year!! I'm actually doing a butt today,it's the 13th of January,I work nites,I'll get up at noon n stoke the fire!!! Thanks again!! Great video
Comment from : @ghostrider729

Looks great! I can’t get my ironwood to produce any smoke like yours whatsoever No even a wisp of blue smoke
Comment from : @glennstewart3566

That’s looking very eastern style BBQ Are you from the east?
Comment from : @dustinedwards9562

This is the way I do my pork butt every time Grilla Grill guy here and I smoke mine at 195F all day and get a great bark and juicy pork
Comment from : @Swampster70

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 brbrAbsolutely love your channel the most out of all the bbq channels Thanks for the variety of topics you bring us
Comment from : @stevehorvat69

What trimming knife is that? @meatchurch
Comment from : @Mikejames602

lol The outtake was great "i missed" - and no offense to the lady, but it was obvious you were rushing in this video so hopefully she's gained a bit more patience and you've gained a bit more on-the-side planning on content days😛😁 great video
Comment from : @EddieDNYC

Doing one now!
Comment from : @glennrogers5568

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
Comment from : @Kevin-yl2og

Trying this on Friday with extended family coming into town How long would you say this whole process takes from putting it on to the grill, to when the resting is done? brbr10 hours? 12 hours?
Comment from : @Amtrak507

When you switched it to 275, I know you screwed up
Comment from : @bryantcox3125

Is there a big difference between top and bottom rack on this? If so, what is the difference? Thanks! The videos are awesome!
Comment from : @elliotburrow5317

Awesome content dude! Gunna try this since I’m always crazy busy
Comment from : @DudeDad

Matt,brJust wondering if you had a water pan in during the cook or not?
Comment from : @donaldmatthies6026

What is the purpose to wrap a pork butt?
Comment from : @senraq6332

Is it best to let your butt get to roombrTemp or does it matter that much?
Comment from : @rebelgreer

Just had to re watch this Just got my first pork butt all seasoned up and ready to put on the smoker tomorrow morning before work!
Comment from : @bennettbassin2269

Holy crap look at that bark 🤤🤤🤤
Comment from : @benjaminhill9699

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!
Comment from : @michaelwatkins1628

Just tried it 12hrs at 225 wow, best thing I ever smoked
Comment from : @mrnova-mc9dy

Ty Matt for leafing the way Butt in on with a brisket and brWings for finger food hors d'oeuvres Happy Labor day to you and yours
Comment from : @carlagribi6142

I used VOODOO on a boneless pork shoulder, first time trying it and people said it was my best pulled pork yet
Comment from : @marcusfabiousmaximus3463

Omg an electric grill? Nah Not a man
Comment from : @williamseale

Not as tender and juicy as when wrapped IMO but it’s acceptable when there are time constraints
Comment from : @BestNCBBQ

Haha I have watched this video a handful of times and never saw your blooper at the end you should have left it in to see if anybody noticed
Comment from : @traviswhitehill3554

Do you normally go fat cap up or down?
Comment from : @johnsaniga1269

Doing this today 🔥🔥🔥
Comment from : @SaltyFeta

Guess there's no way to do stuff like this on a gas grill, huh?
Comment from : @MichaelAlthauser

I never wrap my butts Brisket, yes, but not butts
Comment from : @vcmg1253

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?
Comment from : @evangilchrist4213

I have a Traeger Ironwood 650 Only 13 months old and in very good shape I have followed these instructions exactly and my butt has been on 11 hours and is only at 158 It is 9 pounds I am using a Meater probe I just don’t understand why my Traeger NEVER works like the one in these videos Should I be using the top rack?
Comment from : @gmangman2098

Well done, sirbut not TOO well done That butt looks awesome That long cook really rendered down the fat It's pork, so ya better love fat I've not yet gathered up the courage to do an unwrapped Boston butt on my WSMNo pellet grill as yet I may give it a go, if I can keep things at 225 tops
Comment from : @robertjason6885

Keep it up brotha!
Comment from : @bullseye2764

thanks matt no wrap for the win dont hate the blooper reel
Comment from : @theteamtodd

16 hrs?
Comment from : @albosarge7282

Maybe u should grow a spine and tell the wife it will be ready when its ready!! Beta church!!
Comment from : @openureyes929

New here Im porking tomorrow because of this
Comment from : @knucklehead564

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
Comment from : @jeffrotastic78

I have a Traeger Pro 780, should i be worried about hopper running out, or should it be able to do 10 hrs at around 200-210 all day without running out of pellets wondering if can start before i leave for work, and be ready when i get home in the afternoon without an issue
Comment from : @robertschuster312