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. This blend bridges two BBQ traditions into one incredible pellet that works on everything from ribs to brisket.
Perfect for:
- Pork (ribs, shoulder, chops)
- Beef (brisket, steaks, roasts)
- Poultry
- Any meat that deserves big smoke flavor
When you want the best of both BBQ worlds, reach for Meat Church Blend.
