1 Wired thermometer probe for monitoring temperature. Wifi capabilities make the job so much easier.
3-5 Wood chunks pecan, hickory, and apple wood chips are great for pulled pork. We love a blend
Aluminum Foil for wrapping the butt to rest
1 Cutting board for shredding meat
8lbBoston Butt Roast8-10 lbs recommended. An 8lb pork butt will yield around 4 lbs of pulled meat.
3tablespoonBlack Pepperfresh cracked pepper for seasoning the roast
4ozYellow Mustardyou need just enough to coat the entire pork butt
2tablespoonBBQ dry rubfeel free to use your favorite bbq rub spice blend here. You can add a few tablespoons of brown sugar for a bit more sweetness.
12ozApple juice concentratecan of frozen apple juice concentrate, thawed
Step 1. Prep the Big Green Egg for indirect cooking by filling it with natural lump charcoal. Light the charcoal with starter cubes or a torch and burn for about 10 minutes. Make sure that both the bottom vent and daisy wheel are wide open when igniting and the plate setter placed after lighting. Next, add 3-5 chunks of wood. We use 3 large chunks (about the same volume as a baseball of hickory and pecan wood (2 hickory/1 pecan). Apple wood chunks are also fabulous here with pork butt. Adjust the daisy wheel and bottom vent to be about 5% open. We like to smoke butt at 240 degrees F. You can smoke butt anywhere from 225 degrees F to 250 degrees F, but keep in mind that the higher the target temperature makes for a shorter cooking time and nicer crust. A lower cooking temperature creates more tender and juicy meat. 240 degrees is the sweet spot for us.
Step 2. Remove the pork roast from the package and place it onto a cutting board or clean surface. Make sure to trim excess fat from the fat cap to ensure a nice outer bark. The internal fat content of the butt will baste the meat as it cooks. Season the roast generously with freshly cracked pepper. Then coat generously with yellow mustard. Next, Coat the butt with a bbq spice rub. We love this blend from spice house, but your favorite pork rub will work here. If you like a little sweetness to the bark, you can mix in a few tablespoons of brown sugar. IMO a good bark has a nice blend of sweet and spice.
Step 3. Make sure you have a pan or drip tray. You need some means of catching the drippings as they will put out your fire. We use disposable aluminum pans. Place the seasoned butt roast on the Big Green Egg cooking surface and insert a temperature probe and close the lid.
Step 4. Every 3-4 hours liberally wet the butt down with undiluted concentrated apple juice. When doing so, try to be as quick as possible to avoid heat loss. Don’t be surprised when the temp stalls at between 165* - 185*F. When the internal temperature reaches 200*F, remove the butt onto a cookie sheet and wrap it in tin foil. Place in an empty cooler with clean old towels and let it sit for 1 hour. The rule of thumb is 90 minutes/lb to give a general idea but use a meat thermometer with a cabled probe to track temp continuously without having to remove the lid.
Step 5. Remove from the cooler and pull. Ensure the removal of any remaining fat and fascia when pulling. We like to use nitrile gloves when handling the hot pork when shredding. Sprinkle with a little extra seasoning, if desired. Serve the pulled meat with all your favorite fixings. We love pork sandwiches with southern vinegar cole slaw!
A wired thermometer with Wi-Fi capabilities and a digital temperature control device is a game-changer with slow smoking on a Big Green Egg. We have the BBQ Guru DigiQ and love it. Honestly, not sure how we smoked without it for several years! We use both the InkBird Bluetooth meat thermometer and DigiQ when we smoke meats.
Don't forget to note the weight of your pork butt on the packaging before you throw it away! This will help you determine how long the roast will take.