Learn how to make the juiciest, most flavorful smoked pulled pork using Bear & Burton’s W Sauce as a binder, Meat Church Honey Hog rub, and Jealous Devil lump charcoal. This recipe delivers that perfect balance of smoky bark, tender meat, and East Texas BBQ flavor.
In this video, I’ll walk you through:
• How to prep a pork butt with W Sauce binder 🍖
• Seasoning with Meat Church Honey Hog rub 🌟
• Firing up Jealous Devil lump charcoal for clean, hot smoke 🔥
• Smoking low and slow until probe tender 🕒
• Resting, pulling, and building the ultimate BBQ sandwich 🍔
Whether you’re a backyard pitmaster or just starting your BBQ journey, this pulled pork recipe will take your cooking game to the next level.
👉 Don’t forget to LIKE, SUBSCRIBE, and COMMENT what you’d smoke next with W Sauce!
📌 Gear & Ingredients Used in This Video
• Bear & Burton’s W Sauce
• Meat Church Honey Hog Rub
• Jealous Devil Lump Charcoal
• Masterbuilt Gravity 1050 with FireBoard Drive 2
📌 More BBQ Recipes You’ll Love:
• Smoked Meatloaf → https://youtu.be/awaSuhwLv4w?si=hQfTuZnTkaD_wSC6
• Poor Man’s Burnt Ends → https://youtu.be/2tIDStgraIg?si=zQa6lVQKzprf8NwL
• Smoked Turkey Breast →
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What’s up y’all? Welcome back to the channel. Today we’re taking pork to the next level. We’re smoking up a juicy, tender pull of pork using Baron Burton W sauce as our binder, meat church honey hog for that sweet, savory rub, and fueling the fire with jealous devil lump coal. Let’s get rolling. If you’re a BBQ lover, then you need to taste the true flavors of East Texas. Welcome to the East Texan Grillmaster channel, where every recipe tells a story, and every bite is a taste of tradition. Here, it’s not just about meat. It’s about community, history, and that sweet, tangy sauce that makes East Texas BBQ so special. From hickory smoked ribs that fall off the bone to succulent, saucy pulled pork sandwiches, we celebrate the flavors that put the Piny Woods on the map. Plus, we’ll sprinkle in some southern comfort classics like fried catfish and chicken fried steak. So, grab a plate, pull up a chair, and join me on this delicious journey through the heart of East Texas. Hit subscribe, and let’s get grilling. First up, I’ve got this beautiful pork butt. We’re going to trim off any thick hard fat that won’t render down. [Music] Charcoal flames dance to make rub down love and bold honey stories. to the bone low and slow master it bring the soul pulled pork dreams out of controls [Music] down like molasses thick turning with every click your tangs but I don’t Wood smoke [Music] to the bone and slow master. Let it glowen [Music] [Applause] out of control. [Music] Instead of yellow mustard today, I’m using Barry By sauce as our binder. It adds a deep bold flavor that really makes pork bug pop. Brush dummy sauce all over the pork butt. [Music] Tear it apart. Shred the feast. Savage hunger. Unleash the beast. Sticky hand, sticky life. [Music] Next, we’re laying down a generous coat of Meat Church Honey Hog. This rub brings a perfect balance between sweet and savory that works magic on poor pork. [Music] Tear it apart. Shred the feast. Savage hunger. Unleash the beast. Sticky hands, sticky life. Every bite cuts like a knife. Smoke [Music] burden bring out of control. Dreams out of control. [Music] Out of control. Out of control. [Music] [Music] Fire roaring hot steel beast awake charcoal flames dance [Music] and bold honey Secret stories told the bone master [Music] dreams out of controls down thick Turning with every click your sauce tangs but I don’t care. [Music] [Music] [Music] Dreams out of control. [Music] Wood smoke [Music] and slow it [Music] out of control. Savage hunger unleash the beast. [Music] For fuel, I’m rolling with jealous devil lump coal. It burns hot, clean, and gives off that smooth smoke you want for long cooks. I’ll also toss in a few chunks of hickory for that classic barbecue flavor. [Music] Tear it. Unleash the beast. Sticky hands, sticky life. Every bite cuts like a knife and slow it [Music] out of control. Dreams out of control. [Music] control. control. [Music] [Music] Fire roaring hot steel beast awake charcoal flames dance [Music] and bold honey. We’re running the smoker 250° today. Pork butt loves that low slow treatment. [Music] Master Build Thunder, let it glow. Bearing the soul pork dreams out of control. Times down like molasses thick turning with every click. Your sauce in the airs, but I don’t care. [Music] We’re going to let it roll until we hit about a 165 internal kill. That’s usually the stall. And there’s a good time to wrap. [Music] Look at that bark. Once we hit 165, we’ll wrap it tighten butcher paper. This keeps the moisture locked in while letting the meat breathe. [Music] Master iten [Music] tear it apart. Shred the feast. Savage hunger. Unleash the beast. [Music] We’re cooking to probe temperature. Usually around 203 to 205 internal. When that probe slides like butter, we know we’re ready. [Music] We’ll let it rest in the cooler for at least an hour. Give those juices time to redistribute. Unleash the beast. Sticky hands, sticky life. Every bite cuts like a knife and slow its [Music] out of control. out of control. You control [Music] [Music] roaring hot steel beast awake. Charcoal flames dance [Music] honey. Now for the best part. Let’s pull it. Look how tender that is. Just falling apart. [Music] Build it. [Music] Bring the soul. Pulled pork dreams out of control. Times down like molasses thick. Turning with every click. Your sauce tang bite in the air. Patience burns, but I don’t care. Smoke rising, twisting high. Flavor storms [Music] [Music] out of control. [Music] Wood smoke rising twist high storms and slow [Music] Tear it apart. Shred the feast. Savage hunger. Unleash the beast. Sticky hand. Sticky. [Music] I like mine piled high on a toasted bun drizzled with barbecue sauce. That’s East Texas comfort food right there. If y’all enjoyed this cook, hit that like button, subscribe, and share with your fellow barbecue lovers. Drop a comment. Tell me what you’d like for me to smoke next. Until next time, keep that smoke rolling.
Dining and Cooking