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.
Interview with Matt Pittman
Fat side up. The Texas way.
A Cowboy in the Kitchen by Grady Spears. When I'm not smoking BBQ, comfort food is my roots. Nothing better than a meal prepared like an old chuck wagon cook would make.
Copious amounts of butter. Because, richness. Hopefully doctors make a pill for that.
When I nailed my first Texas brisket. I'll never forget that salt and pepper taste on perfectly rendered fat. A bite that changed my life forever.
Raw horse when visiting Japan. My parents who used to raise horses wouldn't be happy with me.
Follow Matt Pittman on Instagram @meatchurch