No Wrap Pork Butt - Pulled Pork

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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...
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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 RU-vid 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 RU-vid 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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14 июн 2022

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Комментарии : 437

@curtismartinez9126 Год назад

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

@MeatChurchBBQ Год назад

Thanks Curtis!

@kirkedwards311 Год назад

Thank you from the editor😜

@ingle_drummer Год назад

Same

@terrynation8395 Год назад

I second what Curtis said !!👍👍😎

@lynnbryant9866 2 месяца назад

Concur.

@lx2nv 2 года назад

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 2 года назад

They will prolly tell me this was burned too 😂

@lx2nv 2 года назад

@@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!

@mknewlan67 Год назад

@@MeatChurchBBQ most definitely wasn’t burnt. Looked perfect to me

@gitgud9704 Год назад

My wife said the same thing too, now she can't stop enjoying my bbq

@gerdsfargen6687 Год назад

Facebook mostly have sore butts.

@cannonsbbq 2 года назад

Love going unwrapped with my pork shoulders. That bark it builds is my favorite part. This looks fantastic!

@martinking3264 3 дня назад

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.

@patricefrost7226 Год назад

Just in time for Father's Day. Prepped tonight can't wait to try tomorrow. Keep the videos coming!

@theseahawksfan16 Год назад

Looks amazing Matt as always. Thanks for the video, cheers!

@michaelmeyer8810 Год назад

Thanks so much for your help, I did a brisket flat and it came out great. It was my first time doing brisket.

@thefloridaman92 2 года назад

I was going to try the no wrap pork butt this weekend. Thank you for this video right on time.

@robbniebeling Год назад

LOVE Meat Church!! Thanks!

@donevens4357 2 года назад

Thanks Matt, I've wanted to try that, and now I will. I will be using your Honey Hog for the 1st time.

@fbeaudry13 6 месяцев назад

My husband tried this recipe today. It was absolutely delicious!

@jryan7622 2 года назад

Looks good, super easy cook and can’t wait to try one with the voodoo rub.

@paulhayden255 Год назад

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!

@340massive Год назад

I will be doing one tomorrow for the first time I love @meat church bbq rubs.

@meh3884 Год назад

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.

@BBQFriend 2 года назад

Epic and simple. The bark is amazing and that marbling on the Prairie Fresh Pork But was insane!

@MeatChurchBBQ 2 года назад

It was great and inexpensive!

@deleon4j Год назад

Just want to tell you thank you for the time you put into these videos. We appreciate you

@MeatChurchBBQ Год назад

Thank you! It’s a passion.

@Borg_tyranitar Год назад

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

@ukevinjohnson5932 Год назад

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!

@DudeDad Год назад

Awesome content dude! Gunna try this since I’m always crazy busy.

@davidnelson8159 Год назад

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.

@JohnMHerrera Год назад

Outstanding work Matt.

@MeatChurchBBQ Год назад

Thank you!!

@ronchapman4598 Год назад

Gonna give this a shot over the weekend!

@rdbrnr86gt Год назад

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.

@RussErhart 4 месяца назад

Looks great

@stevemacca Год назад

Love your videos Matt and have tried many of your recipes. This one is particularly good.. Looking forward to trying it. Thank you!

@MeatChurchBBQ Год назад

Awesome Steve. Thank you sir!

@danielh750 2 года назад

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!

@TheGriller91 2 года назад

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

@lynnbryant9866 3 месяца назад

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! :)

@richardrhodes6037 Год назад

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.

@brettjohnson7928 Год назад

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. :)

@MeatChurchBBQ Год назад

I love this Brett. Thank you!!!!

@StillIt Год назад

"let's do that again I missed" 🤣🤣 Love your work mate!

@spazzticzeal6238 Год назад

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.

@waydeblank2375 Месяц назад

Looks delicious

@Bean-sz7sr 2 года назад

Gotta love simplicity, looks pretty tasty!! 👍🏽

@MeatChurchBBQ 2 года назад

One of my missions is to show folks that great BBQ isn't complicated.

@christoffadk1216 2 месяца назад

I am trying this method right now. Your videos are amazing. Grtz from Belgium. 👍

@jerichofawkes1911 Год назад

I did a picnic roast like that. Absolutely delicious!

@therubsociety6477 Год назад

Love your work Matt!

@carlagribi6142 Год назад

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...

@yogahealer444 Год назад

Making this for Fathers Day! Thanks Matt

@MeatChurchBBQ Год назад

Awesome!!

@davidrios3763 Год назад

I will definitely do this next time

@johnstroup3191 Год назад

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.

@PaulSarjue Год назад

Will definitely make this, hope it’s added to the Traeger app but everything about this cook is the Traeger sweet spot.

@teddyboy252 Год назад

Good job

@TheBeardedItalian Год назад

Fantastic brother!! My mouth won’t stop drooling over that hunk of pork goodness!! 🤣👏🍻😋

@lukehubbard8306 2 года назад

Excited for this video!

@Wickedstylee81 2 года назад

Looks great! Learned alot from your videos and I really need to order your seasonings soon!

@MeatChurchBBQ 2 года назад

Glad you like them. Thank you! This is the best deal on the internet: www.meatchurch.com/collections/bbq-rub/products/the-ocho

@The2ndFirst 12 дней назад

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.

@jeffrotastic78 Год назад

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

@zer0868 Год назад

Did you go with 200 degrees? If so about how long was your cook?

@Kevin-yl2og Год назад

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.

@michaelwatkins1628 Год назад

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!

@davidweidner1675 2 года назад

Simple is best 👌 If you do the basics correctly then you will have no problems

@jeremiahdomer4657 3 месяца назад

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

@coolmamaass 10 месяцев назад

very nice thanks.

@stevehorvat69 Год назад

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.

@colonelJ77 10 месяцев назад

Makes you wonder how he cooked this in time for dinner in the morning.... Did he have dinner at 10pm?

@richarddaley6403 2 года назад

Meat church products are my favorite and go-to for anything

@MeatChurchBBQ Год назад

Thank you Richard!!!

@richarddaley6403 Год назад

@@MeatChurchBBQ you're welcome

@shannonkirby7040 2 года назад

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

@jameslacey5341 Год назад

Thank YOU!!!!

@ericgreenblatt2368 2 года назад

This looks absolutely incredible as always Matt. Love the meat church pellets by the way. They are my GO TO!

@MeatChurchBBQ 2 года назад

Thanks Eric!

@alwoodism Год назад

Really like that bark!!

@MeatChurchBBQ Год назад

Same!

@yogahealer444 Год назад

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 ❤️

@mikestratton3716 Год назад

Do you get a lot of smoke on supersmoke? I have a 885 and do not see much smoke if any.

@wfodavid 2 года назад

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.

@MeatChurchBBQ 2 года назад

I appreciate that Dave. Holy Voodoo is our #1 right now!

@reppost Год назад

@@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.

@edmichael1135 2 года назад

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!

@foodbrewbbq6587 Год назад

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!!

@theteamtodd Год назад

thanks matt. no wrap for the win. dont hate the blooper reel.

@deanm4138 Год назад

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

@SladeOb Год назад

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

@geralddrury4829 Год назад

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!

@titsmcgee8885 Год назад

Now I know what to do this weekend. Thanks dude.

@MeatChurchBBQ Год назад

👊🏽

@paulpittman5872 2 года назад

Awesome video as always!! I'll be cooking my first suckling this Saturday, any tips???

@hungrydad7537 2 года назад

New video up love it now I got another trip to the store lol!

@mikebrennan3451 Год назад

Looks great Matt. This could very well be on my menu for this coming Fathers Day on my RT 700

@chrisaustin23 Год назад

Thinking the same for my Bullseye.

@markbechler8872 Год назад

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!!

@anthonysilva4410 Год назад

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.

@androo_ 2 года назад

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

@MeatChurchBBQ 2 года назад

I agree Andrew!

@billwilliams4281 Год назад

I always use Meat Church rubs and I never wrap 'em. They turn out great!

@ericbarnes9303 Год назад

Looks amazing as always. Can you do an outdoor kitchen tour?

@jward9637 Год назад

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.

@SaltyFeta Год назад

Doing this today 🔥🔥🔥

@livefirerepublic Год назад

Cool episode!!!

@glennstewart3566 Год назад

Looks great! I can’t get my ironwood to produce any smoke like yours whatsoever. No even a wisp of blue smoke.

@THutch556 2 года назад

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.

@MeatChurchBBQ 2 года назад

I have to agree my man.

@TerryWilliams3406 Год назад

Did this recipe on my Pit Boss pellet grill. Should have let it cook a lot longer. Only the 3rd or 4th time I've cooked on it, so I am still learning.

@jasonhollinger9513 Год назад

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!

@ricardovasquez5814 2 года назад

Look awesome..... 👍🏼😎🍻

@mikeaustin9765 Год назад

I like to slather pork with Sriracha. You can taste it some and the color turns out great.

@doublej963 2 года назад

Very nice Matt💯👍

@MeatChurchBBQ 2 года назад

Thank you.

@tommycasselman1697 Год назад

Hey Matt! Thanks for the great video, why do you cook it on the top rack?

@codymoyer8025 Год назад

The music was a good touch!!

@glennrogers5568 Год назад

Doing one now!

@josecorrea6795 Год назад

I love pulled pork videos 🤤

@jackmelnikoff Год назад

Great video! Thanks for the tips and tricks. Any thoughts on opening the pork butt where it naturally separates to apply more seasoning for the cook? Seems like you would get even more tasty bark.

@walcrow7319 Год назад

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.

@MeatChurchBBQ Год назад

FANTASTIC feedback. Thank you!!!!! 👊🏽

@paulzapata5248 2 года назад

I have seen your other video where you smoked it on the Mill scale offset. How does the bark taste from the Traeger compared to the Mill Scale?

@S1L3NTG4M3R 2 года назад

THANKS :)

@bigromesbbq3927 2 года назад

Holy Voodoo is an awesome seasoning. Great video !!

@MeatChurchBBQ 2 года назад

Thanks Big Rome!

@robertwummer401 2 года назад

Looks awesome and an easy cook for dad on Father’s Day! Keep the videos coming! 🔥

@thomasb1033 Год назад

Love the outtake at the end. Haha

@jimmaltese8513 Год назад

Great video. But you mentioned that you can monitor temperature doing your errands. What type of probe system are you using. Thanks.

@terryhamilton985 2 года назад

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.