How to smoke a Boston Butt on the Big Green Egg
This recipe for How to smoke a Boston Butt on the Big Green Egg is my go to for pulled pork sandwiches.
Servings: 12
Ingredients
- 8 to 10 pound Boston Butt
- 2 Tbsp yellow mustard
- For the mop:
- 1 cup apple juice
- ½ cup apple cider vinegar
- Several dashes of hot sauce
- Several dashes of Worcestershire sauce
Instructions
- Take your Boston Butt out an hour before cooking it
- Fill your Big Green Egg with lump charcoal placing 3-4 hickory wood chunks in the charcoal
- Light your Big Green Egg lump charcoal and set temp to 250°
- Cross hatch the fat cap on the Boston Butt
- Apply mustard slather and then rub
- Once the Big Green Egg is stable at 250° and the smoke is clean, put your pork in
- Leave untouched for 3 hours
- Mix the mop ingredients together (Apple juice, Apple Cider Vinegar, hot sauce, and Worcestershire sauce)
- After 3 hours start spraying/mopping the sauce on the Boston Butt every hour until you hit an internal temperature of 165°F. (NOTE: This can take an additional 5 hours. What you are looking for is the bark to be set i.e. the seasoning doesn't run off when spritzing.)
- When the bark is set and the internal temperature is at least 165°F, take your Boston Butt off and wrap in foil with a little mop applied to the Butt.
- Putt back on the Big Green Egg, bump temperature to 275° and let it cook another 2 hours or until the internal temperature is greater than 200°F. (NOTE: in this final stage, cook the wrapped butt until the temperature probe slides in and out of the butt with little to no resistance. Imagine if you were poking a ziploc bag filled with softened butter... that is the "feel" you are looking for).
- When the meat is probe tender and measures 200-204°F, take the Boston Butt off the Big Green Egg.
- Make a crack in the foil to let steam escape and Boston Butt to stop carryover cooking
- After 20-30 minutes, wrap the foil tight, place Boston Butts in cooler with a towel and let rest for an hour or two before pulling meat and serving