Pulled Pork AKA Smoked Pork Butt

hey guys welcome back it's matt pittman of meat church i'm here in my outdoor kitchen in waxahachie texas and today i'm going to show you guys how to make a barbecue classic we're going to make great pulled pork smoking these prairie fresh pork butts on our mill scale 94 gallon offset i'm teaching you time and temperature so you can apply this lesson to any type of cooker that you guys have stick around [Music] all right guys we're back this is going to be very straightforward very easy it's hard to screw this up to be real honest with you so again we've got these really beautiful prairie fresh all natural pork butts which i can tell you from experience tastes amazing minimal preparation with my boning knife i'm just going to trim off kind of anything that's excess so anytime you've got something like this sticking up that's going to kind of burn up in the cook so i'm going to remove it and if you see any excess fat that you want to get rid of you know be sure to just cut that off you need a pretty sharp knife and i can tell you right now i wish this one was a little sharper today but we'll get through it there's a fair amount of a fair amount of fat here around what's known as the money muscle why do they call it the money muscle because when you compete this is what you turn in if you want to get paid but hey if you're making this at home and you go to pull the pork make sure to make your sandwich out of that and you can make your neighbors and friends out of this part i'm going to cut a little bit of this fat off because it's a little excessive and you could do this after the cook but it's just going to render out a lot of you know kind of nasty stuff you don't need so i choose to get rid of a bunch of it and expose the meat now because that way you can apply more seasoning to the meat that's going to be the best bite there's usually a pretty big fat cap here on the back some people season this cook it like this and you can literally pull this off at the end of the cook but again just like the other fat i like to remove most of it to expose the meat this is kind of where you've got the tasty we call bacon underneath here really good meat so i think this is better if you remove this and season it so i'm going to do that and then we're going to be ready to put a binder on it and uh and season it i'm just laying my boating knife flat just kind of shaving across here pretty good lesson you should use a sharper knife than i've got going today but i trimmed a dozen briskets with this last night and i should have grabbed one that was a little bit sharper but like i said we'll get through it all right you don't have to get all of it off so i just like to get it nice and trimmed down one more piece here on the top i'm gonna cook two today because we're feeding a lot of people and if you're gonna fire the pit up why not but i will complete the prep on this one and then i'll come back and finish this one what's next some people just season we can do that but where i grew up in the south we slathered with yellow mustard so i'm gonna do that the last bit of mustard i've got here from whataburger why whataburger because we're in texas why not you're gonna get messy here and that's okay that's what's fun about it just slather it on this optional you know you could use an olive oil you could use nothing a lot of times i don't use a binder if you've got plenty of time the rub will adhere anyway and so you can just give yourself some time and let the rub sweat out and you don't need a binder but this is kind of like a nostalgic thing for me this is what we did when we were younger in the deep south what i grew up on so i like to do it if you don't like mustard don't worry it doesn't affect the flavor profile this is going to cook for you know i don't know 10 hours depending on your size of your butt so you're not going to taste this it's just a just a way for the seasoning to adhere to the rub the seasoning to adhere to the pork butt rather all right wipe it off in here get a towel hey we're shooting cooking videos so i'll throw this stuff away when i'm done so i don't sweat how clean we're being or not all right what are we going to season with we got a lot of choices in the meat church arsenal and you know when you guys make pulled pork use whatever you grew up on or what's near and dear to you um we also have an injection but i'm not injecting this today i'll kind of show you all later why i don't think that's always necessary you can inject if you want but we're going to season just really liberally with our gospel all-purpose rub it has an amazing color a lot of people call it the best color and barbecue it's bright red you know this takes me back to keep keep referencing growing up in the south we're going to get a really nice sweet flavor profile out of this that's what we're shooting for so when you when you make barbecue you're the one that gets to decide what direction you take with the protein and where it ends up and and this step right here is where you make the biggest difference in that you know what you choose to season it with is really going to determine which route that protein is going to go so this is a proven winner but our honey hog is really good as well our holy gospel but i love the gospel can't go wrong you've got to give yourself at least 15 minutes for this to sweat out if you've got more time go 30 45 minutes let it adhere it's also okay to do it the night before if you want it won't hurt it this is a big old piece of meat so perfectly all right to do prep in advance if you would like but give yourself at least 15 20 minutes and yes i went liberal again it's huge reminds me of cooking a prime rib you know it's a big old piece of meat you're only seasoning the outside so that's looking pretty good so i'm gonna i'm gonna get to work on this other one and i think you know probably give it 15 minutes or so this will sweat out the the salt and the seasoning kind of pulls the moisture out when it all looks nice and wet we're going to be ready to put it on the pit so i'm going to work on this other one and we'll see you guys back here in 15 minutes nothing says summer's coming like a good old sweaty butt or two sweaty butts these been sitting here for like i don't know 15 20 minutes and you can see they've totally sweated out the seasonings adhered so i'm ready to cook them cooking on an offset so i'm going to go with a water pan optional we're going to go with apple juice put whatever liquid you want in it that's just to add some moisture to your cooker we're running a good clean fire here on the middle scale you notice you don't see any thick white smoke that's a key to good barbecue i'm gonna set it up here on the deflector plate and i'm gonna put these in so today we're cooking at 275 degrees with hickory i grew up on hickory in the south and so that's something i like to cook with this would also be great with pecan some people like to put some cherry wood in it so those are going to be rolling in the smoke bath for quite a while depending on the size of your butt you know it could be an 8 9 10 hour cook i've tried to cook these a little hotter you can cook anywhere from 225 to 75 i know people that cook even higher than that that's okay the higher you cook the more attention you need to pay to it because the cook can potentially get away from you so i try to cook as quick as high and quick as i can but still yield a great product so go where you feel comfortable i'm rolling 275 i think i'm gonna be was two-step cook we're going to be in the smoke for probably five to six hours until i get an amazing looking bark and once i have that bark using a thermapen instant read i'll check the temperature and probably in the 165 degrees range we'll wrap it go to phase two of the cook which will be a little shorter um and then it's gonna be time to eat so these again will be here five six hours i'll probably spritz them one or two times i'll show you all that but this is real time today it's early morning here we're gonna roll this all day not cheating anything so i'm gonna let these roll i'm gonna go work on some briskets and i'll see y'all back here in a bit all right guys we've been cooking these pork butts for about four hours i spritzed them at the two hour mark and i'm going to spritz them a second time and another tip any time you're cooking big meats on a cooker it's good to know your cooker and learn if there's hot spots or not so sometimes i'll rotate meat depending what i'm cooking on so clearly the fire and heat source is coming from this side so i'm going to shift these butts around one time and you can see that they've kind of dried a bit so i'm gonna i'm gonna spritz them with apple cider vinegar this is a hog sprayer works really good a nice fine mist just get them nice and wet spritzing is optional but a lot of people like to do it and i've just always done it on pork all right those look great i'm gonna let them keep cooking still rolling at 275 we're gonna be a good another hour or so until the bark gets to looking like i want and then we're gonna wrap i'll see you guys then what's turned out to be a beautiful day here in texas and my kitchen smells awesome let's check in on the pork butts [Music] look at that [Music] they don't call the gospel the best color and barbecue for nothing that looks awesome so you see it you know got really mahogany then started to turn dark i'm going to go ahead and wrap you know some people cook them further some people don't wrap at all but when i've developed a really nice bark it's taken on enough smoke for me it's been about six hours or so so we're gonna wrap it and much like ribs you wrap for a couple reasons you can put things in the wrap but you know when we wrap this with foil they'll actually speed the cook up so it'll help us get through the second phase a lot quicker some people just wrap like this that's fine there's a lot of fat in this and so that will render out and have a ton of juice and it'll be really good just like that i'm gonna go a step further as i often do and i'm gonna put some of my hot rub our honey hog hot which is jalapeno could be called honey hog jalapeno we're gonna put a little little dousing of this on there it's a little windy here today this is something that i do in competition and has worked well for me so i'm gonna do it in my backyard too nice heavy coat down in the pan okay and then i'm gonna go with let's do the butter yeah let's do some uh these are slices of of a really good butter butter is your friend in barbecue trust me and if this doesn't look healthy i'm not here to help you lose weight and i'm going to go a little brown sugar for a little sweetness so we got a little sweet heat working here you could pour some mixture in here as well some people like to pour a juice in something like that i'm not going to do that today but with all my recipes make it your own play with it that's the fun in it figure out what you like you know use whatever seasonings you like whatever flavors you want to accomplish what you're trying to do but this is going to be good all right i'm going to wrap this up tight i'm going to do this with both butts that we have going we're going to go back in the offset the same temperature now i don't have to do anything i'm going to maintain that 275 and i'm going to ride on through until this is probe tender using my thermapen instant read thermometer i'm going to check this periodically and when it's you know just over 200 it's probably gonna be tender and done we're gonna pull it off and and go from there so back in we go and i'm gonna get to work on this other one and see y'all in a bit all right guys we've been cooking these prey fresh butts on the mill scale all day we're at about nine hours right now they're done and how do you know that well using our instant read i like to poke a couple different spots on the butt and that goes in with no resistance at all and that's reading 202 i'll usually check a few spots in the different muscles that's 201 and there's just no resistance so you know it's done what i'm feeling is like a toothpick going in a cake just going i mean that just like falls right in easy so we need to pull these off and let them rest they're going to rest for a while and we're actually going to pull all the azure out into a fat separator separate that out so after these rest we'll come back so we can make sandwiches and eat we've been cooking this pork butt all day and i can't wait any longer prairie fresh butt looks amazing the mill scale did a great job all day and i'm ready to eat so so let's go you get the clean bone pull you know you're doing good and that's some good meat right there right off the uh right off the bone i love that i like to pull from a couple places but man you can see the smoke look at that i told y'all earlier i'm gonna go for the money muscle right here so you obviously can get some great some great meat out of that i always want to get some with some bark on it ooh look at that nice and juicy beautiful smoke there i'm not going to make y'all wait to pull this whole thing i do want to show you something though i told you i captured all that juice so one thing i like to do is i put it in a fat separator and so as i start to pull all of this meat i'm going to actually pour the good stuff back in and this stuff is great for when you're making sandwiches so you can just dredge this stuff through here after you pull it and it's going to be really really juicy and you don't even necessarily need a barbecue sauce if you want we've sold we've served pulled pork like this at at people's choice events and when it's really juicy like this people give you just like rave reviews so a little tip for you there but anyway i can't wait too long to to get in to eat this so you know you can take this a lot of ways you can make a standard sandwich you could top it with slaw you can use sauce or not um i'm gonna get in here and get me a piece with some bark on it and just try it just like it is before i choose to sauce it not takes me back to being a kid that's good super good and it was simple you know we didn't do too much to it we seasoned it um you know put it in the smoke all day didn't inject it or anything and this thing is juicy as all get out but if you like to go the sauce we got a vinegar sauce here and more of a kansas city style sauce here i like vinegar sauce if you want to give that a shot you know make these recipes your own damn it's been a long day here in texas um could be just like we live on a race track but whatever never fails when shooting videos people drive by going crazy i'm gonna pull the rest of this my family's inside waiting to have dinner appreciate you guys hanging out with us and we'll see you all next time you

Channel: Meat Church BBQ

Views: 1,680,180

Keywords: pulled pork recipe, pork butt, how to make pulled pork, pulled pork, smoked pork butt, how to smoke a pork butt, best pulled pork, meat church, pork shoulder, boston butt, mill scale, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, franklin pit, cooking show

Id: 1wMS2VeccIk

Length: 16min 38sec (998 seconds)

Published: Wed Apr 21 2021