Pork Butt with Whiskey Bent BBQ

Рет қаралды 219,148

Жыл бұрын

My buddy Chad Ward, owner of Whiskey Bent BBQ & Director BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 1 of a 3 part series. In this video we are smoking succulent pork butt!
Recipe: www.meatchurch.com/blogs/reci...
Part 2 of 3 Beef Ribs: • Beef Ribs with Whiskey...
Part 3 of 3 - Brisket: • Brisket (and trim) wit...
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Welcome to the official Meat Church BBQ KZfaq 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!
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Пікірлер: 188

@Jeffdoeswhat Жыл бұрын

I smoke pork shoulder just about every other week. Can’t beat the price when need to feed family for several days.

@charlesmoore5840 Жыл бұрын

Great fun watching two competitors that cooked against each other come together and enjoy a cook

@MeatChurchBBQ Жыл бұрын

Thank you!!!

@LiLJC Жыл бұрын

Matt...I follow your recipes / tips in everything I smoke. You never disappoint! Thank you!

@MeatChurchBBQ Жыл бұрын

I appreciate that!

@Zip100474 Жыл бұрын

I 100% agree with pork butt being so friendly. His cooking tips for pulled pork make it FOOL PROOF, coming from a fool. I have gotten so many high fives on my pork. I bind with tabasco chipotle. I use both Hot Honey Hog and Dia De La Fajita. Irish butter. Going to try some dark maple syrup and jalapeños in the wrap next run. Cheers, Y'all!

@ralphjenkinsak Жыл бұрын

Dang...they make it look so easy. Love Meat Church BBQ videos. Gives me confidence to start smoking meats. Thx for sharing your passion.

@DannyMacNair Жыл бұрын

Matt, as usual another amazing bbq. I made exactly the same way. The family was not disappointed. Thank you for helping us all being better at bbq.

@traviscoombes3578 Жыл бұрын

If people pay attention to what you are teaching, it's not hard at all to produce some awesome food.

@MusicFree4You Жыл бұрын

"American Food"

@jonsmallwood1657 Жыл бұрын

Amen

@johnlebzelter4208 Жыл бұрын

@traviscoombes3578 And if they would just listen to what he’s saying! So many people comment asking him questions that he said in the video.

@MeatChurchBBQ Жыл бұрын

Thank ya! 🤷🏽‍♂️

@timjones147 Жыл бұрын

You don’t have to be a rocket scientist to cook a good pork butt. I enjoy seeing how other people do it but it’s really simple if you know what you’re doing.

@dlostluv Жыл бұрын

I made my first pulled pork just following the basic instructions and everyone complimented it. Thanks for just showing how to do basics and not over complicate things

@ahg1358 Жыл бұрын

This is my favorite video on pulled pork . I especially loved the au jus and the post dust part , I've never seen that before , so simple but overlooked

@jeffback3901 2 ай бұрын

you and Chad make a great combo for personality and content. always great help for us amateurs.

@jonsmallwood1657 Жыл бұрын

10/10 HIGHLY RECOMMEND. I did this exact recipe and it does not disappoint! Lots of flavor, not hot at all, doesn't really need sauce with the au ju back in there. It got rave reviews from my family.

@MeatChurchBBQ Жыл бұрын

Great to hear!

@bmeclipse Жыл бұрын

A sign of good friendship is when they show up with a pork butt.

@sebastian-dh2yz 3 ай бұрын

lets be friends :D

@pitbull8509 Жыл бұрын

These 2 together are absolute beast im new to pellet grill always used offsets and just charcoal and will say this i have watched hundreds of bbq videos from Heath Riles to Malcolm Reed and Matt is imo the best out there his seasonings are spot on and not to mention this guy is a great teacher thank you for taking the time to show us on how to have Award winning bbq at you very own home like yourself 🎉

@coryray8436 Жыл бұрын

They mentioned pulled pork tacos. That's one of my favorites. I use leftover pork with chopped fat cap in a cast iron skillet with lime juice and cumin. Fry it until crisp. Serve with raw minced onion and cilantro. So good you don't need cheese.

@IWjake Жыл бұрын

I gotta say, there’s not another channel like this. I’ve followed quite a few of these recipes at home and they always come out PERFECT. Also swear by honey hog hot and holy gospel!

@jonathanurquhart3923 Жыл бұрын

Thank you so much for all the videos you make! I have learned a lot about smoking from you since I started smoking this spring!

@jasonhollinger9513 Жыл бұрын

When I had a house full for graduation, I did a bone in honey hog pork butt. The only difference is I would spray dad’s old fashioned root beer on it once every hour. Now my wife wants it that way every time. I’ve gone the route of creating my own seasonings in the past, but for the last year, I’ve used meat church seasonings. And now, if it ain’t broke…don’t fix it! Thanks for all you do. Also, I enjoy when you bring your friends in for a cook. Gotta love the BBQ community, or should I say the BBQ family.

@aungst23 Жыл бұрын

The aus jus and seasoning at the end are game changers! Got many compliments at my aunt’s bday party last year doing this, saying it’s the best pork they’ve ever had. Excited to make this for my son’s 1st bday party this weekend!

@beka4780 Жыл бұрын

Matt, you are the best Pitmaster I have ever Seen! Every Week a Perfect, Amazing meal! Thank you so much! Greetings Bernd

@MeatChurchBBQ Жыл бұрын

Thank you so very much! ❤️

@dennisweedman4374 Жыл бұрын

Big fan of Chad's since his association with the Dan Patrick Show!

@mikeb-WB16Fishing Жыл бұрын

Hey Matt! Y’all nailed every aspect of making a great video and great barbecue!

@jeffpuffenbarger6800 Жыл бұрын

I just did a nice 9 pound boneless pork butt on Sunday for our Father's Day feast and it was phenomenal! I had already learned all of your little tricks, so the only thing I had to do was adjust my cook time. I ended up doing an "almost overnight pork butt" because I had to get my son from the airport at 3am. I put it on at 200 degrees and let it roll like that until about 8 hours later, then I bumped it to 250 and then 275 until time to wrap. It ended being about a 13-hour cook overall and it was delicious! I used the same fat separator as you and added back in my au jus, plus I did the finishing dust trick too. Thanks again for helping me look like a serious BBQ pro and please keep the awesome videos coming! Great to see you finally make some content with your buddy too 😊

@TheOneWhoReportsForDuty Жыл бұрын

Y'all have amazing cooking. I'm very much looking forward to this.

@MeatChurchBBQ Жыл бұрын

Thanks so much!

@danasummers9464 8 ай бұрын

I used this method last night. It was first time I didn’t use apple juice at the wrap stage. This method was hands down the best.

@bmc2567 Жыл бұрын

Love and using the gravy separator! I do what you did almost to a tee!

@martinolson761 Жыл бұрын

Luv how you roll there at Meat Church...I'll be smoking this Pork Butt very soon! Thanks

@BBQROCKSTAR178 Жыл бұрын

Another great collaboration Matt. Cheers!

@jengland8519 Жыл бұрын

This recipe is looks delicious. We will be trying it this weekend. Also I love the product placement 😉

@nddbulldog1 Жыл бұрын

I used the juice out of the pan to fry up the pieces in my cast iron. Damn great tacos.

@bradmarner2056 Жыл бұрын

Your recipes have made me better on the smoker and impressed the little woman!

@robertbernal3180 Жыл бұрын

Very interesting video because I was planning on making some Pork Butt. You do a great job on showing step by step of how to cook your recipes 👍🏽 looks very delicious.

@troysheldon6245 8 ай бұрын

Just got some Meat Church rubs, and I'm so excited to try them.

@IceFire1990 Жыл бұрын

Making this today getting every thing preped as I type

@timjones147 Жыл бұрын

I didn’t really learn anything but it was enjoyable video. Thanks for that.

@austindaniel5839 Жыл бұрын

I still haven’t got a bark like that! Always good love your products and vids, just still trying to replicate!

@mattsackett8734 Жыл бұрын

Matt you never let down. everything you have shown me has gotten me kudos thanks brother. (now lets do some bologna burnt ends)

@MeatChurchBBQ Жыл бұрын

Thanks!!! It’s a passion .

@anthonyperez2002 Жыл бұрын

Treager mango habanero glazed is the best sauce on pork ribs

@stevecox552 Жыл бұрын

once again,,,,, Well done!!!!! very nice job,,, I really like your videos you give out so much great information and tips.

@grillmaster07 Жыл бұрын

Love the fat separater. There are many people who do not know about that, and they mix the fat in with the pork. It kills the bbq. Great tip. Great video, as always!

@g54b95 Жыл бұрын

That looks epic, Matt!

@PSSKDerby Жыл бұрын

Great video Matt! Just did this on Saturday. Somehow yours still looks better. Lol. My flavour was so good with holy cow and Texas sugar. Thanks for sharing!!!

@KuhleFamilie Жыл бұрын

Already got so many good tips from your videos👍. Looking forward to my trip to Waxahachie next week🤠. Greetings from Germany🇩🇪

@pg6295 Жыл бұрын

I gotta admit, I’m gonna give pork butt another shot after seeing this. I’ve just done them so much that we got a little burned out, but the tips you guys gave on this one will get me to try it again.

@masitruc Жыл бұрын

my pulled pork has improved a lot because of your videos - i still struggle with briskets

@rwcah Жыл бұрын

Great to see you with Chad on the pork butt. Looks awesome.

@bigsapps2901 Жыл бұрын

Pulled pork is king!

@danielbarrett3434 Жыл бұрын

Matt, you got me doing this with ribs, but it works great on butt too. I layer fajita and honey hog on my pulled pork and it is phenomenal.

@muffin70507 5 ай бұрын

Thank you for the raw seasoning tip, I season my bbq well and I feel like its lacking tbh lol thank you!

@firecompany510 Жыл бұрын

I feel like I’ve seen this video before. Like it’s a video that’s been reposted

@richardbostick8675 Жыл бұрын

I did a pork butt last week following the last video and everyone that tried it couldn't stop talking about how good it was.

@michaelcogar6881 Жыл бұрын

I enjoy watching your videos but my interest is really never in attempting to cook any bbq .... my passion is enjoying other people's passion, their inspirations and artistic creativity at the purest form of wood smoked bbq'd meats....❤️ what they do....🥰

@deerduster5126 Жыл бұрын

Who dislikes Matt's videos?!

@tylerturner8922 Жыл бұрын

It’s so funny you joked about people jumping right into brisket, I bought a pitboss on Father’s Day and said first thing im doing is a Brisket and I smoked that bad boy low and slow all night long followed your directions to a T!!! and it turned out Flippin phenomenal man. I absolutely love this channel and your brand and you Matt! I am a huge fan man, keep on keeping on Brotha and thank you for the awesome content

@benne017 Жыл бұрын

I'm cooking 100 lbs tomorrow. Glad to have a new recipe to try!

@fatsackafat1476 Жыл бұрын

Closing in on a million subs, LET'S GOOOO!

@jward9637 Жыл бұрын

This is Money! This is why I support you Matt! I buy all the Meat Church products! I do my butts almost exactly the same. I go hot right off the bat and then go down to 225 for the long haul. Thx buddy!! Great video! P.S.-Don’t listen to Myron 🤣

@parneypots Жыл бұрын

Had me at WHISKEY!

@user-xw4lv5wj2r Жыл бұрын

Great Video Matt!

@MeatChurchBBQ Жыл бұрын

Glad you enjoyed it

@marshall5021 Жыл бұрын

Mr.Meat Church love how simple this video is. Could you do a video on bacon wrapped ribs (your spin or take on) also I know you have rubs and seasoning, but could you do a video on how to make your own rub.

@RoscoAdams-xt5lp Жыл бұрын

👍🏻👍🏻

@derekhulbert4117 Жыл бұрын

Love the videos! Looking for a smoked chicken quarter video!

@nasurfer31 Жыл бұрын

I love the Honey Hog rub

@michaelditaranto4108 Жыл бұрын

I tried the pecan oil on my last butt and I have to agree that it added another dimension of flavor!

@77Sunsetstrip Жыл бұрын

Damn! my mouth is watering....

@danielhines366 Жыл бұрын

Please make a video of a standing beef roast on the Treager. I normally do it in the oven every year for Christmas. This year, i'm wanting to do it on the pellet smoker. Please make the video.

@westofeight Жыл бұрын

Great information! Although I love to inject with your pork injection, it's awesome. Always add some butter and apple juice to the wrap, will have to try brown sugar sometime. Love the fat separator and adding the au jus as I am pulling. Will have to try adding in some rub next time. Thanks so much for all your videos and awesome products!

@mikenoshoro5812 Жыл бұрын

You got me! I've been watching a long time, but this looks nexxt level! I ordered the Ocho from your site. Can't wait. You are the best. Too bad it's such a long drive from Wisconsin, or I'd be there daily! Salute!

@kahnoleary Жыл бұрын

Great video like always, would love to see you use a vertical pellet smoker and give some tips on how to really get that smoke flavour. I am new to smoking meat and only have a PitBoss Vertical Series 5 and I find no matter what pellets I am using the smoke flavour is super subtle and I just want more. We finally found a place locally that sells your rubs and they are all fantastic.

@hyattpg Жыл бұрын

Looks so good - that's on the list to do! What happened to the after take commentary? Loved that...

@chillzlife8656 Жыл бұрын

Looks delicious. I need a smoke/cook book from you lol

@shawngillogly6873 Жыл бұрын

I prefer Honey Hog to anything for pork. But even though I'm not a Traegar guy, I love The Rocks from Whiskey Bent on beef.

@snowserfireansmoke Жыл бұрын

Glad 2 C U takin that fat cap / Much better Finished Product 🔪🇺🇸🔥💨

@gingerjohnson3555 Жыл бұрын

We made your Mexican chicken sandwich this week..so awesome!! ❤️

@MeatChurchBBQ Жыл бұрын

That is awesome!

@danielploy9143 Жыл бұрын

Well done,Nice presentation, gotta say Treager & smoked flavor?????

@martinflores7354 Жыл бұрын

I’m down with whataburger mustard. But I would definitely be down for chik fil a honey mustard

@pete4636 Жыл бұрын

Did a test with this process this weekend and out of the 3 butts the honey hog was number 1

@tapeworm84 Жыл бұрын

I look forward to the videos every week but disappointed that this video is exactly the same as one posted for Traeger days. Can't wait for next week.

@michaeldunivan5364 Жыл бұрын

YUM !

@ianatpr Жыл бұрын

i was really confused why i had already seen this video, turns out youtube just suggested it to me a month back when it was on the traeger channel and i had watched it all assuming it was on the meat church channel

@dmmcbrid70 Жыл бұрын

Matt, thanks for another great video. One question I never see addressed with pork butt. Do you pick out the left over ribbons of fat that have rendered (between the sections of meat), or just break it up and mix it back in with the meat when you pull it?

@user-te7fk4fh5q Жыл бұрын

I love your rubs as well as your videos. Have you ever considered devoting one video to talking about all of your rubs in terms of best matches with various proteins.

@matthewfike31785 Жыл бұрын

Thanks as always, Matt - question though - no spritz at any point during this cook?

@kolbyblair2129 Жыл бұрын

Would love to see you do a video with Myron Mixon when you do some meet the masters videos again! Or a video with Tootsie at Snow BBQ. Thanks!

@j.j.clingman4083 Жыл бұрын

Meat church thanks for the how to video on the pork but!! I just got a new smoker about a month ago because I have definitely been wanting to try some good old smoked flavored meat!!! The first thing I tried was some Dino beef ribs witch turned out ok but after getting a thermometer for checking meat temperatures and the temperature that I have the smoker running at I had found out that at around 300 it was actually running at only 200deg so I got a couple different things to help with checking the temperature out and also to help keep a more constant temperature and then I did my very first beef brisket and oh buddy did it turn out wonderful!!! Then just last week I did some Babby back ribs and they also turned out amazing also!!! My birthday is at the end of the month and I’m planning on doing a pork butt for some pulled pork sandwiches hopefully!!! I’ve never smoked a pork butt ever in my life before but with what you said today in your video I am definitely going to hit it on the spot after it’s all done!!! Wish me the best luck so I don’t let everyone down on a bad meal!!! Lol!! Awesome video buddy and look forward to seeing your next video!!!

@roastedcaffeine980 Жыл бұрын

I need a new smoker asap mine stoppped working couple months ago 😢 Did this same exact recipe with six butts for my sons baby shower. 🔥

@el-Duder Жыл бұрын

If you're letting the meat rest/set overnight in the fridge would you say there's any difference in wrapping in plastic wrap and leaving it unwrapped (exposed)? I usually wrap in plastic wrap overnight.

@hummingbird1999 Жыл бұрын

Yummy 😋😋

@hamanu23 Жыл бұрын

Take me to church

@eluniqoTito77 Жыл бұрын

i sense some friendly competition tension

@davidstearn1342 Жыл бұрын

What would the total cook time be? Normally I smoke unwrapped for 13 hours. Then FTC for up to 4 hrs before pulling. Assuming I need to serve at 6:30 PM would starting at 6:00 AM work assuming I wrap like in the video?

@dccoletrain Жыл бұрын

I like to uncover and finish to firm up the bark. I miss my smoker 😭

@cxyanez01 Жыл бұрын

I use Whataburger spicy ketchup as my binder..

@vinceventimiglia9378 Жыл бұрын

If I'm cooking this on a Saturday, and I'm serving it Sunday at 1:00 pm, how do you recommend I hold it overnight? Love your videos, by the way.

@ParrotHead1809 Жыл бұрын

I *NEVER* get visible smoke rolling out of my Traeger 780 unless I'm using a smoke tube; Esp when set to 275. What Gives ?!?! Love your videos and rubs ! Have done many of your recipes.

@MeatChurchBBQ Жыл бұрын

Traegers run clean fires. Patented tech. Clear blue smoke is a good fire. You don’t want billowing white smoke. If you want more smoke flavor, lower your temp and make sure you are using heavy, smoking pellets, such as oak, mesquite, or hickory.

@JackHornby Жыл бұрын

what heat resistanct gloves do you have under the poly gloves? look really low profile and would love to get some! amazing videos, ive learnt so much from your vids!! keep it going!

@bob.bobman Жыл бұрын

Nobody ever talks about temp of meat before cooking. Thaw status. I think that plays a big part in cooking times and results when trying to follow these instructions.