Pulled Pork with Matt Pittman of Meat Church BBQ | Traeger Grills 

As a new Traeger owner, I cannot POSSIBLY thank Matt and company for all the great lessons that have been absolutely on point ...

The fact traeger puts so much effort into their customers and company even after the purchase really makes it a great company

Pulled pork is my go to when I have family and friends over. It's stress free BBQ to ensure a great summer BBQ weekend. This series has been great, these are two gentlemen that would be great to hang out with over a Miller Lite and BBQ.

If anyone who looks like Chad wants to teach you about BBQ, just sit your butt down and listen, son.

It's like watching Lester and Chester with BBQ's. Awesome guys!

You can bbq the same piece of meat over and over again and we’ll watch and enjoy it every time 😅 That’s one of the main reasons why we bbq. It’s a little different every time. Kind of like fishing. Every cast can yield a different outcome. 😁

Matt I have learned so much about BBQ watching your videos. And I’m a huge fan of all the rubs. Thanks so much!

I bought my first Traeger almost 3 years ago and it’s one of the best things I’ve ever spent money on!

I got my first smoker about 9 months ago. I have been smoking something every other week, even through the Colorado winter. I wanted to thank Traeger and Meat Church for the endless inspiration. This weekend, my brother asked me to do pulled pork for his son's birthday BBQ. I used this video as a guide to do my version and was a huge success. Thanks again!!

Trying it out for Memorial day weekend! Thanks Matt!!

I did what you said followed your directions and oh my goodness gracious! Hands down best pulled pork I've ever had! Thank you for this video like thank you really!!!!

Got my new Traeger ironwood XL last week. Had a big family get together, did this pork butt recipe and OMG, best pulled pork ever, also did your baby back ribs recipe with fajita and honey bacon rubs and the pit beans. Those beans were awesome! Thank you for helping a British man do bbq the right way!

I'm smoking a pork butt on my 3rd smoke sesh with the Traeger! I made a Carolina gold sauce last night for the 1st time to go with the pulled pork. Yesterday, I smoked a whole chicken with Alabama white sauce. Being a Texas native, Texas BBQ is my go to so I've enjoyed experiencing the new sauces!

Thanks for sharing all the great tips! No greater expression of love than feeding friends and family great food. 🥰Your videos are helping me do that better! 😃 Bought a new Traeger today, in part due to the videos. 😉 Can't wait to go to Meat Church in person! 😁

Recently bought pellet grill and followed this to a tee. It came out awesome. This was the best video on how to. I have a full brisket on waiting to get done. Again best video. Thank you.

Mother's Day ribs shared on the birb app! Thanks Matt for getting me off the ground with my Traeger rescue grill!

Honey hog is our favorite rub. Ribs or shoulder, it always tastes amazing. Don’t ever stop making it, if you do, I’ll take it over and continue, it’s that good!

Definitely doing this for the holiday. Looks great

New Traeger owner and this was the first video I came across. You had me at Whataburger mustard binder. Thanks to Matt and Chad for a great video. Hopefully I can my pork butt looking just as good as the one on the video.

First thing I made on my Traeger the other day was a brisket. With the help of Matt’s videos it came out nearly perfect 🔥

As new Traeger owners and years of using charcoal, hubby is learning the ropes of our new toy. We followed Matt & Chad’s hints and steps for this. Had our first pork today. Most excellent. I’m ready to share with everyone around us. Thanks guys Not to mention Meat Church spice.

Thanks for the video. There are so many methods out there for pulled pork - but I think I'll try this one. Two opinions from the experts would be hard to beat!

I am not worthy, I am not worthy!!!!! EXCELLENT!!!!

My husband and I followed this recipe on Saturday. It turn out awesome. We smoked two pork shoulders, one with cosmos “Honey Killer Bee”dry rub the other with “Perfect Pork” the “Honey Killer Bee” was the favorite at our party. Both developed a beautiful bark. I was cautiously optimistic after reading someone’s comment that they have never been able to get a bark from a Traeger. We had no problem. 😊Thanks so much for this awesome video and recipe! My husband and I reviewed it at least three times going through the process the other thing we watched was a video on how to tie our pork shoulder with the butcher tie as ours were not bone in. Thanks again!!!

Man I have all your rubs. The honey hog on pulled pork is a game changer! I always hit it with the finishing dust.

Looks amazing

I've owned my timberline 1300 for 7 years now I believe, wouldn't have it any other way, it never disappoints!

Matt tou are the best thank you!!!!

Wow just got a treager been trying on my own but so glad to come across your channel and to try it again .

Matt Pittman And Chad Ward . Thanks for sharing . How to make a good . Juicy pulled pork. Looks so delicious . Both Of You . Have A Great Day .

This is my first ever pork butt! I am blown away by how delicious it is! I don't think I will change a thing! I am a believer!

These guys are the best cant go wrong with their receipe

Matt, even though I cook on a Kamado Joe, I look to you for great recipes and techniques. One day I can see adding a Traeger. Thanks SO MUCH.

Awesome content as always, one question guys I have had a traeger pro 780 for about a year now, how do you get smoke like that at that temp?

Right on 👊🏽!

pulled pork cheese pizza is the wicked idea I'm here for. thanks guys

I'm doing this one tomorrow. Thank you so much for sharing your expertise on all of these meats. Can't wait to see how this turns out!

Was literally thinking I need to watch meat church for a pulled pork this weekend on my traeger and bang here it is 😂😂

Awesome stuff! I have a RecTeq and love it and all the ideas!!

Definitely gonna try this on my new Traeger!

All of matt's rubs are awesome!! Holy Gospel being my favorite. No matter what cut of meat, I ALWAYS add Holy Voodoo as a top dressing (second favorite). Brisket & beef ribs get Holy Gospel & a dose of cayenne pepper, pork & whole chicken gets the honey hog hot, and fish gets the Voodoo and a shot of Old Bay.

Hot Honey Hog is one of the best seasonings and don't be scared of it. Pulled pork is a great starter meat to learn how to cook long and slow.

Another epic video. Great stuff guys 👏🏻🙌🏻

Nice to watch Saul Goodman cook some delicious pork. Great video guys!😊

A sign of good friendship is when they bring over trimmed pork butt. The only thing missing from this cook was a cold Dr. Pepper.

That look when he said cheese pizza 😂😂😂

Matt.... What are those while glove liners? I need to get me some.

I have a question for you. I have an event coming up going to make some pulled pork on the smoker. I need to do like three Boston butts does cooking time increase. More cooking three of them at the same time lengthen the time it takes to cook one let me know. Thank you.

Well done gentleman…. Well done

Thank you so much for this video! I am cooking this recipe today on July 4th. What type of gloves are those? Help much appreciated as I am new to this type of cooking. Are these important too have?

What is the brand of the wireless thermometer you are using? And how long do you let the Butt rest before pulling? Is there a certain temp like the brisket? Love your videos

I use the Gospel AP rub and it has been a Big hit

Oh brother, I turned my first one into a salt block!!! It was dry and stupid salty!! But.....definitely didn't wrap. I will on my second try!

What would be a good flavor of pellet for pork and does a pork shoulder work as well

so, mustard binder then honey hog...when finished sprinkle with honey hog hot, correct?

Any recommendations on smoking the day before and reheating in an oven?

Is there a disadvantage to using the wired thermometer that connects directly to the Traeger vs the wireless one in the video?

I have a question. I've had my traeger for about 7 years now. I've had to replace the thermostat kit twice now. I've always struggled with the temperature. I've read many discussions on how to use the "p"ause setting. I tried following this recipe about as exact as I could. Because of the temperature issues I've always had with the traeger, I inserted my temperature probe (a probe setting I've verified is correct) into the side of the barrel and got the smoker up to temp using the 250 setting. Although the new temperature kit was installed only a week ago, the digit display showed 255, but my probe showed 300. So, I dropped the setting down to 225 and increased the P-setting to the max. The temperature on my verified probe was now registering 260. I thought, close enough. So I put the shoulder on to cook. This was around 10pm. I then set my alarm to wake me at 5am in case the blue tooth probe setting didn't wake me. My alarm went off and 5am, I checked the temperature on my phone and it was showing 172. I thought, "GREAT" this is going to work. I got up, transferred to an aluminum pan and added the brown sugar, butter and additional seasoning and put it back in the smoker. I got it back into the smoker about 5:20am and went back to bed. This time my temperature alarm woke me at 9:30. I checked the temperature on my phone and it was 202! What?!?! I got out of bed and grabbed another meat thermometer to check the temperature. Sure enough, it was already up to temp. What am I doing wrong? Perhaps this is the wrong place to post this, but... according to the recipe, I should've had 2 more hours until it's done.

New Traeger owner here. I followed this recipe to the tea. Seasoned night before and woke up 4am to start it, here we are 4.5hrs later and its done. I accidentally set temperature to 375 instead of 275😢. Ig i was little to anxious and waking up at 4 didnt help 😅

New to smoking…what do I do to keep it warm for a few hours without drying it out? Just turn down smoker?

What kind of wireless meat probe is that. I don’t think the MEATER plus is good

Where do I get ahold of that cutting board?

Excellent. Matt, I have several MC rubs( Academy Sports).. but not the hot tub. I’m convinced.

I like that meat church hat.........I have to have one!

I'm a big fan of the Texas sugar man it's good on anything

Can you do the smoke part a day ahead, cool, refrigerate overnight and then do the wrap part the next day?

How long do you let it rest before pulling it apart?

Does the Meater work when you wrap in foil?

Where did get that awesome cutting board ?

What flavor LaCroix do you mix with the Tito's?

"Straight to brisket" 😅 I did pork ribs the first time I smoked anything, THEN I jumped into the brisket. My first brisket is still my best one so far.

How did you connect a meater to the ironwood? I tried many times and my ironwood (smaller one, not XL) does not find my meater plus.

How long does it need to rest after pulling off for last time?

if you put it in the fridge over night do you cover it?

How long do you let it rest before pulling the meat apart

Anyone know if they run a sale on smokers for Traeger Day, Memorial Day or Father's Day?

Where can I get quality ribs, pork butt and brisket? Publix and Winn Dixie just don't cut it. Thanks.

Why does your Traeger have smoke and mine has none. I'm using Traeger pellets. Am I doing something wrong? everything works and checked to see if the pellets are dropping and they are. Love the videos though!!!!!

Where does he get those white heat gloves from that he wears underneath his gloves? What are they Called?

What brand gloves are you using? Are they heat resistant?

Which black gloves do you recommend?

Love what you're doing with Chad from Traeger on this series. This may be a weird request but could you ask Chad if he travels with Dan Patrick and was at the Super Bowl shows a few months ago in Phoenix? I believe I met Chad and asked him if he would give Dan and the Danettes my Smoked Bacon Jalopeno Popper Mac N Cheese for Meat Friday. Wondering if they liked it since I did bring Friday morning. Thanks for your videos, I learn a lot from them and use the instruction often.

Have you ever considered adding some pineapple juice to the pan before covering with foil? Just curious.

too hot to pull but time here is the game. nice vid.

Absolutely love this series. Fat side up or down.

Try the Foil Boat method after 165°. It might just change your mind.

Loaded steak fries!!

Can you make this same way but with boneless Boston butt??

Do you ever use a water pan with pellet grills?😊

So, how is smoky cooking at 275 on a Traeger which isn’t known for that much smoke???

Love the channel. I threw a cold 8.5 lb pork butt on my Ironwood 885 @ 275 and it reached 165 internal in 2hrs without the bark I saw in this video... I'm skeptical his were cooked at that temp :(. ... He only implied it, but it misled me.

new to Treaer and this channel, any one know a ballpark on how long the cook to 202 degrees at 275 took once wrapped? thanks!

I'm glad you did 275. A lot of people seem to be scared of higher heat BBQ. Pork shoulder can really take it plus you get the texture contrast between the crunchy bark and the soft meat inside. For me it's a lot more interesting than just being all soft which you get from 225.

I just did a pork butt yesterday using the exact techniques shown in this video. Same smoker, 8# bone-in, 275 degrees, Meat Church rub, covered around 165. It came out beautifully except the elusive bark finish didn’t happen. Any suggestions as to where I went wrong? The meat was flavorful and tender but….?

I followed this exactly and I don't know what I'm doing wrong. I have the same Ironwood 885, and it's not producing anywhere near the same smoke I see in the back of this vid. And also not even close to having any bark.

Do you let Pulled Pork rest?

Lite Beer???

Who are you guys and where do y’all live ? I am guessing somewhere in the southern USA or Montana perhaps ?

Is resting it unnecessary?

It’s like every single thing in my live is begging me to get a traeger😅