Meat Church Blend Wood Pellets
$24.99
$24.99Sale Price $24.99
Free Shipping on Select Grills w/ 2 Bags of Pellets
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Matt Pittman, founder of Meat Church BBQ, split his childhood between pork-preaching Alabama and beef-worshipping Texas, and this blend reflects that. It combines the Hickory used for cooking hog in the Deep South with the Oak preferred by Texas pitmasters. The result is bold, assertive smoke flavor that makes every dish praise-worthy.
$24.99Sale Price $24.99
Free Shipping on Select Grills w/ 2 Bags of Pellets
Matt Pittman, founder of Meat Church BBQ, split his childhood between pork-preaching Alabama and beef-worshipping Texas, and this blend reflects that. It combines the Hickory used for cooking hog in the Deep South with the Oak preferred by Texas pitmasters. The result is bold, assertive smoke flavor that makes every dish praise-worthy.
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Classic Pellets
WARNING: This product can expose you to wood dust, a substance known to the State of California to cause cancer. Burning this product results in emissions that can expose you to carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov
Features
- Limited edition, all-natural hardwood pellet blend
- Crafted by Matt Pittman of Meat Church BBQ
- Mix featuring Oak and Hickory hardwoods
- Inspired by Southern and Texas-style BBQ
- 18lb resealable bag
- Made in U.S.A.
- Premium quality
- Clean burn, low ash
- No binders
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RECOMMENDED RECIPES
Pair your Meat Church pellets with these signature Matt Pittman recipes.
Texas-Style Brisket
Matt Pittman keeps this brisket simple but shares all the secrets to its success here. In Texas, brisket is mainly seasoned with salt and black pepper, but most BBQ joints in the Lone Star State will add a little something else, like Lowry’s, too. Matt goes with a liberal coating of his Holy Cow BBQ Rub followed by a light sprinkling of his Holy Gospel BBQ Rub. Other great options are Traeger Beef Rub or Prime Rib Rub. No matter what you season it with, if you follow Matt's advice, you'll wind up with slices of some damn fine brisket.