Texas Sugar Pork Butt

Texas Sugar Butt
Pork Butt AKA Boston Butt AKA Pork Shoulder AKA Pulled Pork. This tried and true recipe is simple utilizing our brand new southwestern sweet heat pork & poultry rub - Texas Sugar!
This popular rub starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube 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​ #PorkButt #PulledPork

[rckintz]

Good evening, Matt I have always loved to cook on a grill. I am now 58 years old and through the years I have become more knowledgeable. I’m not a pro by any means and still have so much to learn. I got rid of my gas grill, charcoal grill and I hate to say it I sold my small traeger pellet grill and bought a Masterbuilt Gravity fed grill. Anyway I’ve been doing my best to produce a good product that’s tender, juicy and a great Smokey taste . I watched the pork butt video using your Texas Sugar that I purchased and smoked a shredded pork butt exactly from your direction in this video and took it to a Christmas party at work and thanks to your help it went over big. It hit on all elements from texture, taste, moisture and appearance. I’m hooked on your how to cook videos in my down time and enjoy everyone. Thanks again. Roger in Kingsland Georgia.

[tylerhostetter]

We can't just walk right past the "she's a squirter"comment haha. I can't wait to try this seasoning. Great video as always.

[Ramzoids]

I did this recipe on my pellet grill minus the bbq sauce for pulled pork tacos! Finished it in my dutch oven on same pellet grill. Used a cup of pickle juice from a jar of my Wifey's homemade pickles with the 1/3 cup injection! I want to thank you Matt for your efforts and helping me keep my teenagers at the table and talking just a little bit longer than usual! It's amazing what great food does!

[jlove]

One of my favorite things about Matt is how he uses his brand that he built to help support others in the industry!!! Big ups to the Meatchurch team 👌🏼

[garytingler]

I will tell you Matt, Texas Sugar is the real deal. Fixed my ribs with it and I think they were the best ribs I have made in 30 years!!! I have to get more.

[petergraves]

Hey Matt. Let me kneel at the altar of the Meat Church for this fantastic video and your products! I followed your instructions to the 'T" and cooked the shoulder low and slow on my Traeger Timberline. Oh My Delicious Goodness! This is by far the most amazing and juicy pulled pork I've have ever had in my life. No need for sauce on this sandwich as it is so juicy. Having visited all the big name places around the country that have won the coveted national BBQ awards, your recipe and products blows them out of the water. Thank you again for this video. I am a Meat Church believer!

[SinisterMD]

Point of clarification - You can easily do fat up if you're using an offset. For folks using a pellet grill that doesn't have an upper rack, generally you're going to have jerky on the bottom because of the heat source on the bottom. Just wanted to make that clarification. Also, Matt, never apologize for recommending your own rubs. If you can start a BBQ company and grow it using your own products then they must be popular and of good quality. I have several of your rubs, a lot because of your videos, and I've been very happy with them so keep 'em coming!!

[kennyrippy]

Mr. Matt you are a master griller and a pro at what you do so when your Texas sugar season is here for us to enjoy i consider it a beautiful thing and want thank you personally for sharing your knowledge and skills because with out you i would be lost on grilling and wasting money God bless you and yours . Ken NC.😋

[topfun]

I used the Texas Sugar on a 8+ lb butt yesterday and it was magnificent. My ACE Hardware store just got the TS in stock Friday and by the next day I got the last container. They said it flew off the shelf. I also got the last Brine Package. Great video BTW. Keep the goodness coming. A+++

[praetorxyn]

I used this method pretty much exactly to smoke a Boston Butt overnight in my SnS Kamado using the Slow N Sear setup with FOGO Super Premium lump and Texas Post Oak chunks, except after I pulled the butt off the pit, I let it cool down 15-20 degrees while the oven preheated to 170 (lowest it will go, since I don't have a warming oven), then rewrapped the top and put it in there for a 12 hour rest.

I just pulled it a while ago and it was delicious. I thought it needed a little more salt - probably because I'm used to liberally coating with Diamond crystal kosher salt and dry brining for 2 days before cooking a butt - but when I topped it with the Heath Riles Tangy Vinegar BBQ, it was perfect. Highly recommend that sauce.

[PaulGoshorn]

I have a basic pellet grill (Pitboss Austin XL) and I've done several pork butts so far with decent results. I tried this one today (not the rub; don't have that one yet) as far as process goes. Magnificent doesn't come close to describing how good this turned out. Thanks Matt for the pointers.

[mikerouswell]

According to you sage advice, I have smoked pork butts a couple of times and they have come out absolutely wonderful. Cooking by internal temp and wrapping at the proper temperature is the real trick. I did make one change. Instead of a mustard binder, I used a coating of pure maple syrup, then applied your Honey Hog rub. End product was spectacular. Thanks for your great videos.

[W.Vanderbilt]

You can never go wrong with Heath Riles and Meat Church combo. Looks fantastic

[Lineman.]

I just cooked this today, put the meat on at 5 am and pulled it at 5pm, best pulled pork I’ve ever had and everyone that came over was obsessed with it!!!

[cybernode]

Wow, that Texas Sugar Pork Butt looks amazing! I used to be a Qstoves user but recently made the switch to Asmoke. The difference is night and day. The precision temperature control allows for perfectly smoked meats every time. Not to mention the variety of wood pellet flavors that Asmoke offers, it's like a flavor adventure each time I cook! Also, the portability of the Asmoke Essential is a game changer. I've taken it on camping trips, tailgating, and even road trips. The convenience of having a battery-powered pellet grill that I can take anywhere and get the same great results is unmatched. Plus, the app makes it so easy to monitor temperature and even share recipes. Overall, Asmoke has made grilling more efficient, enjoyable, and delicious! #Asmoke

[larrytrujillo]

"she's a I watching The Dirt?!?!

Matt you're hilarious 😂😂!!

[ar]

Just placed an order for both these products. Gotta say your videos are awesome and so is your customer service. Last month I messaged your store and got a complete refund because I accidentally sent the order to the wrong address in a completely different state. You guys completely refunded me even after being at fault. Thanks Matt. Keep it up.

[PITMASTERX]

I like the mid session seasoning. Nice one Matt

[bmc]

Just did a pork shoulder last week with a little Gopsel and Texas Sugar. I totally get the squirt comment! Never fails I end up with it on me. The shoulder turned out fantastic! Texas Sugar is one of my favorites.

[ericgriffin]

I laughed out loud Matt when you said, "She's a squirter." LMFAO!