How To Smoke Pork Butt On The Big Green Egg

Smoking Pork Butt on the Big Green Egg

Welcome to the wonderful world of smoking pork butt on the Big Green Egg! Whether you’re a seasoned pitmaster or a beginner looking to try your hand at smoking meat, the Big Green Egg is a fantastic tool for creating mouthwatering, fall-off-the-bone pork butt. In this guide, we’ll walk you through the process of smoking pork butt on the Big Green Egg, from selecting the right cut of meat to achieving that perfect smoky flavor.

Choosing the Right Pork Butt

Before you start smoking, it’s important to select the right pork butt for the job. Look for a piece of meat that has a good amount of marbling and a nice layer of fat on the surface. The fat will help keep the meat moist and juicy as it cooks, and the marbling will add flavor and tenderness to the finished product.

Preparing the Pork Butt

Once you’ve chosen your pork butt, it’s time to prepare it for smoking. Start by trimming any excess fat from the surface of the meat, leaving behind a thin layer to help keep it moist during the smoking process. Then, season the pork butt generously with your favorite dry rub. Don’t be afraid to really massage the rub into the meat, ensuring that every inch is coated with flavor.

Setting Up the Big Green Egg

Now it’s time to fire up the Big Green Egg. Start by filling the charcoal chamber with lump charcoal, leaving a small well in the center for the starter. Light the charcoal using your preferred method, whether it’s a charcoal starter or electric starter. Once the charcoal is lit, adjust the vents to achieve a temperature of around 225-250°F (107-121°C).

Smoking the Pork Butt

With the Big Green Egg up to temperature, it’s time to add the pork butt. Place the pork butt on the grill grate, close the lid, and let the magic happen. The key to smoking pork butt on the Big Green Egg is to maintain a consistent temperature and a steady flow of smoke. You can use wood chunks or chips to add a hint of smoky flavor to the meat.

Monitoring and Maintaining the Temperature

Smoking a pork butt is a test of patience, as it can take several hours to reach the desired level of tenderness. Use a meat thermometer to monitor the internal temperature of the pork butt, aiming for a final temperature of around 195-205°F (90-96°C). Throughout the smoking process, periodically check the charcoal and adjust the vents as needed to maintain a steady temperature.

Resting and Serving

Once the pork butt has reached the perfect level of tenderness, carefully 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, resulting in a more flavorful and moist final product. After resting, use two forks to shred the pork butt, and serve it up with your favorite BBQ sauce, coleslaw, and buns for a delicious pulled pork sandwich.

Smoking pork butt on the Big Green Egg is a labor of love, but the end result is well worth the effort. With the right cut of meat, a flavorful dry rub, and a little bit of patience, you can create tender, juicy, and smoky pork butt that will have your friends and family coming back for more. So fire up the Big Green Egg and get ready to impress with your newfound smoking skills!