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TRAEGER X MEAT CHURCH LIMITED EDITION 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.

Meet Matt Pittman

If you want to hear the gospel of Texas BBQ, Matt Pittman is the man you want to talk to. Known for his Meat Church line of rubs and other BBQ products, Matt found his calling when he took his first bite of Central Texas salt-&-pepper bark brisket and saw the light. When he isn’t spreading the good word of smoked meat through his Meat Church BBQ classes, you can find him spending time with his wife & children or defending his throne as king of the Dallas Cowboys tailgate scene.

More about Matt

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Pair your Meat Church pellets with these praiseworthy recipes.

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Grilled Blackened Saskatchewan Salmon

Super simple meets full of flavor. Start with a salmon fillet, brush with Italian dressing and sprinkle on Traeger Blackened Saskatchewan Rub. That’s it. Grill fish for 20-30 minutes and you’re set for a hearty meal.

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Smoked Texas Spicy Drumsticks

Bring Texas heat to to the table with this sizzling football fare, fit for your fans.

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Smoked Texas BBQ Brisket

Don't mess with this Texas brisket from Pitmaster Matt Pittman. It's light on ingredients and heavy on flavor inspired by the "Lone Star State."

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