No Wrap Pork Butt - Pulled Pork

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...
Meat Church BBQ Supplies: www.meatchurch.com
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 KZbin 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 KZbin 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

[@curtismartinez9126]

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]

Thanks Curtis!

[@kirkedwards311]

Thank you from the editor😜

[@ingle_drummer]

Same

[@terrynation8395]

I second what Curtis said !!👍👍😎

[@lynnbryant9866]

Concur.

[@lx2nv]

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]

They will prolly tell me this was burned too 😂

[@lx2nv]

@@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]

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

[@gitgud9704]

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

[@gerdsfargen6687]

Facebook mostly have sore butts.

[@fbeaudry13]

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

[@lynnbryant9866]

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! :)

[@deleon4j]

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

[@MeatChurchBBQ]

Thank you! It’s a passion.

[@martinking3264]

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.

[@paulhayden255]

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!

[@cannonsbbq]

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

[@androo_]

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]

I agree Andrew!

[@brettjohnson7928]

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]

I love this Brett. Thank you!!!!

[@IconTactical]

You should do a no-wrap brisket video also. It seems people nowadays forgot that you can still get a great brisket this way, versus wagyu fat basting, massaging, wrap-test scientists being involved, injections, etc. 😂 Great video, by the way!

[@MeatChurchBBQ]

Deal.

[@timmcdermott9110]

Love the video. A advantage of a boneless pork shoulder is that you can add your rubs(seasoning) to the middle of the shoulder where the bone came out from.

[@michaelwatkins1628]

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!

[@jasonhollinger9513]

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!

[@stevehorvat69]

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]

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

[@prolificfishing4818]

Great work!! I love the help, especially with my new treager ironwood !! Did a boston butt, started Friday night at 12-1 am!! It looks amazing. Thank you, Matt and Meat Church Family !! Will keep you posted when it's done in a few hours!! Thank you, guys!! Love the voodoo seasoning!! Awesome!!!!!!

[@jeremiahdomer4657]

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

[@robertmccambridge4171]

Matt, loved this videos, fast. Trying it for tommorow, fathers day. Not new to smoking but new to pork (other than ribs) and beef. Great lakes area, do salmon and steelhead most often. Afraid to do large cuts of meat, because of expense, dont want to screw up. Just a a dumb old sparky. Love the videos. Thanks Bob

[@vanderbb01]

Me toooo😊

[@SirRecon]

Don't fear, as long as you have a smoker than can maintain a temperature, the new pellet and masterbuilt types do all the hard work, all you have to do, is check internal temp and move to the next phase per what guys like Meat Church tell you, BBQ basically cooks itself, your friends and fam won't know the difference.

[@ukevinjohnson5932]

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!

[@sleepyjoeisnotlegit]

The Ace supply store (2 blocks from me) has your videos playing along with a nice size corner of the whole building with bbq stuff. Your seasonings are on another level brother!

[@geralddrury4829]

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!

[@jeffrotastic78]

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]

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

[@wfodavid]

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]

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

[@reppost]

@@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.

[@StillIt]

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

[@richardrhodes6037]

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.

[@spazzticzeal6238]

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.

[@jryan7622]

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

[@donevens4357]

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

[@Borg_tyranitar]

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

[@patricefrost7226]

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

[@The2ndFirst]

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.

[@carlagribi6142]

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...

[@mikebrennan3451]

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

[@chrisaustin23]

Thinking the same for my Bullseye.

[@walcrow7319]

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]

FANTASTIC feedback. Thank you!!!!! 👊🏽

[@danielh750]

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!

[@robertjason6885]

Love how hygienic you do your rub.

[@davidgoldenmortgagepro]

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.

[@nanettemacy9376]

That dark bark is gotta to be really good yum

[@THutch556]

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]

I have to agree my man.

[@christoffadk1216]

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

[@340massive]

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

[@DudeDad]

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

[@Anthony237-w3m]

Just tried it 12hrs at 225 wow, best thing I ever smoked

[@TheGriller91]

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

[@johnstroup3191]

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.

[@theteamtodd]

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

[@thefloridaman92]

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

[@meh3884]

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.

[@michaelmeyer8810]

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

[@galindobbqanddeli]

Out here in California all I've ever done is a no wrap Boston butt from my pulled pork. It's nice to see it being done at one of the bbq pilgrimage temples

[@yonnj]

Such an easy entry into smoking too. I think alot of people don't realize the effort smoking takes sometimes.

[@rdbrnr86gt]

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.

[@richarddaley6403]

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

[@MeatChurchBBQ]

Thank you Richard!!!

[@richarddaley6403]

@@MeatChurchBBQ you're welcome

[@yogahealer444]

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]

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

[@deanm4138]

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]

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

[@QuantaSolace]

I smoked a 14lb brisket last month after watching your video and it was dynamite. I'm smoking a pork butt for the first time tonight. One guy I also watched did his for 17 hours at 225. I think I'm going to start mine off at 200 and crank it up if I need to. I'm going to start smoking it at 10pm tonight. I'm hoping to have it ready to eat at 4ish tomorrow.

[@JohnMHerrera]

Outstanding work Matt.

[@MeatChurchBBQ]

Thank you!!

[@thomassosebee9406]

I put Voodoo on everything. I love no touch cooks. It’s the reason I got a pellet smoker.

[@MeatChurchBBQ]

Preach all of this. Yessir!!!

[@shannonkirby7040]

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

[@ronchapman4598]

Gonna give this a shot over the weekend!

[@yogahealer444]

Making this for Fathers Day! Thanks Matt

[@MeatChurchBBQ]

Awesome!!

[@michaeldean8569]

Thank you Matt. Another great relaxing knowledgeable video. Happy 4th of July!!!

[@TheBeardedItalian]

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

[@glennstewart3566]

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

[@drummer4hummer]

Bro is amazing. Matt. You gotta tell you’re people on here your seasonings are available at ace hardwares! 10 bucks a pop. Taste so good fellas. Add it to your collection.

[@BBQFriend]

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

[@MeatChurchBBQ]

It was great and inexpensive!

[@PaulSarjue]

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

[@TerryWilliams3406]

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.

[@thomasb1033]

Love the outtake at the end. Haha

[@davidweidner1675]

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

[@anthonysilva4410]

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.

[@Vultite]

I did this on my Recteq and got awesome bark. But I pulled it at 190 and did an 8 hour rest at 150 and it was perfect.

[@robertwummer401]

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

[@LJ8-fi9rd]

I really enjoy your videos. They never fail to make me hungry lol. What watch are you wearing by the way?

[@robbniebeling]

LOVE Meat Church!! Thanks!

[@teddyboy252]

Good job

[@darrenmartin4119]

I just did this same cook for UFC 275. It turned out great. My kids said it was the best pulled pork yet.

[@MeatChurchBBQ]

AWESOME!

[@troyb6128]

Your Killin me, made my own rubs for 20+ years, now use your rubs exclusively, now looking at a pellet grill, always used stick burners

[@jward9637]

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.

[@ghostrider729]

Bro,my homey!! I'm in Belle Glade Florida,I've been watching you awhile!! I could follow u around the chopping block n sweep up all the rub that's not going on the MEAT!! my bills don't allow me the pleasure!! I make my own like you!! I can't afford that voodoo right now,I work in the sugar industry. But!! I'll accept a promo!!! Hat, etc. I'd represent you!!!😁 Happy New Year!! I'm actually doing a butt today,it's the 13th of January,I work nites,I'll get up at noon n stoke the fire!!! Thanks again!! Great video.

[@Bean-sz7sr]

Gotta love simplicity, looks pretty tasty!! 👍🏽

[@MeatChurchBBQ]

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

[@ericgreenblatt2368]

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

[@MeatChurchBBQ]

Thanks Eric!

[@theseahawksfan16]

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

[@waydeblank2375]

Looks delicious

[@todcox9537]

Matt...you need to release a bloopers short!! The end was great!

[@stevemacca]

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

[@MeatChurchBBQ]

Awesome Steve. Thank you sir!

[@awildndn6674]

Holy Voodoo and Swine Life Mississippi Grind are the best bbq rubs I've found. Both are incredible on everything. Greatly prefer Voodoo for chicken though

[@MeatChurchBBQ]

Thanks Trevor.

[@rueridge7597]

Mmmm! Tasty 😋. I go this way when lazy or busy. Cooked dozens of butts. Chris Lilly method still my go to to kick ass. Use his injection and combination of his and Myron Mixon rub that I Texercise. Low temperatures like yours are the real key to outstanding pork butt.

[@davidrios3763]

I will definitely do this next time

[@CarlKahler]

Love that Holy Voodoo also.

[@maartenchanterie1281]

‘Let’s do that again, I missed’ 😂 Love the hard core series! The new Traeger timberline models aren’t out yet in Belgium 🙁

[@alwoodism]

Really like that bark!!

[@MeatChurchBBQ]

Same!

[@evangilchrist4213]

This is awesome. Always scared to dry it out so end up wrapping it. But you’ve convinced me- going to give this a try. Love that the bark didn’t get steamed as that is always a bummer. Timing is the other challenge with this method I’d imagine though, right?

[@MeatChurchBBQ]

Just gotta pay attention to it. You’ll be fine!

[@codymoyer8025]

The music was a good touch!!

[@mikeaustin9765]

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

[@lead5s]

thats the way i been cookin my pork butts for 40 years, except i dont take any fat off,sometimes use a binder, sometimes not. i cant tell the difference. once you get used to that bark they aint no goin back, looked delicious

[@lucasgjohnson]

Great recipe and mine is stalling at 149. Hopefully can get through the stall.

[@jerichofawkes1911]

I did a picnic roast like that. Absolutely delicious!

[@RussErhart]

Looks great

[@donnerandblitzen4799]

That’s the way I always do it. 180 for 12-14 hours. Treager pellet grill.

[@MeatChurchBBQ]

Love it.

[@dougweaver4917]

Great video. I've been trying to decide if I wanted to wrap or not. I bought 4lb butt, since there are only two of us. I want the bark so I will not wrap this time. I hope it is still moist. Keep smoking! Happy Palm Sunday.