How To Smoke Butt On Big Green Egg

Mastering the Art of Smoking Butt on the Big Green Egg

Welcome to the wonderful world of smoking meat on the Big Green Egg! If you’re new to the Big Green Egg or just looking to up your smoking game, you’ve come to the right place. In this guide, we’ll walk you through the steps to achieve mouthwatering, tender, and flavorful smoked butt using this versatile and popular ceramic cooker.

Choosing the Right Cut

Before you fire up your Big Green Egg, it’s essential to start with the right cut of meat. When it comes to smoking butt, you’ll want to select a pork shoulder or pork butt. These cuts are marbled with just the right amount of fat to keep the meat moist and juicy during the long smoking process.

Preparing the Meat

Once you have your pork shoulder or butt, it’s time to prepare the meat for smoking. Follow these steps:

1. Trim any excess fat from the exterior of the meat, leaving a thin, even layer to help flavor and moisten the meat as it cooks.
2. Apply a generous coating of your favorite dry rub to the meat, ensuring that it’s thoroughly covered on all sides.
3. Cover the meat with plastic wrap and let it sit in the refrigerator for at least 8 hours, or ideally overnight, to allow the flavors to penetrate the meat.

Setting Up the Big Green Egg

Now it’s time to get the Big Green Egg ready for smoking. Follow these steps to set up your grill:

1. Fill the charcoal chamber with your choice of hardwood lump charcoal. Avoid using briquettes, as they can impart a harsh flavor to the meat.
2. Place a handful of smoking wood chunks onto the charcoal. Popular wood choices for smoking pork butt include hickory, apple, and cherry.
3. Adjust the vents on the Big Green Egg to achieve a cooking temperature of around 225-250°F.

Smoking the Butt

With the Big Green Egg prepped and the meat ready to go, it’s time to start smoking. Follow these steps to ensure a successful smoke:

1. Place the pork shoulder or butt on the cooking grate, close the lid, and let the magic happen.
2. Monitor the temperature of the Big Green Egg, adjusting the vents as needed to maintain a consistent temperature throughout the smoking process.
3. Plan for a smoking time of around 1.5 hours per pound of meat, but remember, it’s done when it’s done. Use a meat thermometer to check for an internal temperature of 195-205°F for optimal tenderness.

Resting and Enjoying

Once the pork butt reaches its target temperature, remove it from the Big Green Egg and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful end result.

After the rest, it’s time to pull the smoked pork butt apart using two forks, and then it’s ready to enjoy! Whether served on a bun, in tacos, or alongside your favorite sides, the succulent, smoky flavor of the meat will surely be a hit.

So there you have it – a beginner’s guide to smoking butt on the Big Green Egg. With a little patience and the right technique, you’ll be serving up delicious smoked pork butt that will have your friends and family coming back for more!