Smoking a pork butt on the Big Green Egg is often a new Egg owner's first cook; it was the first thing I smoked in 2010 when I bought my first Egg. If you are a new Egg owner, I encourage you to check out my Complete Guide to the Big Green Egg, including how to set it up, how to set temp and control your fire, how to burp your Egg, and quintessential recipes to make on your Egg, to give you the knowledge to become “EGGspert” level at your Egg.
Pork Butt on the Egg is an easy, forgiving cook that yields moist, tasty results with minimal effort. I recommend pork butt as the first meat to try when smoking on your Big Green Egg for the first time.
When people dive into the world of smoking meats, Pork Butt is a much easier and more forgiving protein than a Brisket, which can dry out easily (If you want a great Brisket recipe, check out my Brisket on the BIG Green Egg recipe OR the #1 recipe on my site, my Better Than Sex Brisket.
Why This Pork Butt on the Big Green Egg Recipe Will Make You a Backyard BBQ Hero
After dropping your cold hard cash on a new grill, it’s time to show your family that this investment was not in vain and you can produce succulent, smoked meats that will make you a backyard hero. This recipe involves minimal ingredients and equipment, just a good BBQ rub, BBQ sauce, and an injector (optional) to infuse your pork butt with additional moisture. The major investment of smoking meat is time, but the beauty of the Egg is that you can literally set the temp and forget it because the Egg is amazing at holding temps for grilling and smoking. Note, if you are having trouble controlling and holding the temp on your Egg, read my article “How to control the fire in your Egg”.
What is Pork Butt? Surprise, it’s Not a But at All!
Many people are surprised to find that pork butts do NOT come from the rear end area of a pig. Both pork butts and pork shoulders come from the shoulder area of the pig, but the pork butt comes from the upper shoulder area, while the pork shoulder area comes from the lower portion of the shoulder. Pork butts have more fat and we all know that fat equals flavor in the world of cooking. Below I give detail on how to know the difference between a pork butt and a pork shoulder.
While often used interchangeably, pork butts and pork shoulders are distinct cuts of meat. Think of it like this: Imagine the pig's shoulder as a triangle. The pork butt would be the top, wider part of the triangle, while the pork shoulder would be the bottom, narrower part.
This diagram was taken from my cookbook “Healthy Electric Smoker” – you can purchase a signed copy here.
Pork Butt:
- Pork Butt Location: Comes from the shoulder blade area of the pig; this is the upper portion of the shoulder, closer to the pig's neck. It's often sold as a rectangular-shaped cut.
- Characteristics: Typically has a thicker layer of fat, which contributes to a rich, flavorful meat when slow-cooked.
- Pork Shoulder Location: This is the lower portion of the shoulder, closer to the pig's leg. It's often sold as a triangular-shaped cut.
- Characteristics: Leaner than a pork butt and often has less fat.
If you are looking for a stellar recipe for smoked pork shoulder, check out my smoked pork shoulder recipe here!
Pork butt is a fun and forgiving cook and often an Egger's first long cook in their new Egg!
Ingredients for Smoked Pork Butt on the Big Green Egg
- 1 6-8 lb pork butt
- 1 tbsp Olive oil
- 1 bottle Sunshine State of Mind Craft BBQ Rub -Use code PORK BUTT for $1 off my rub!
- 1/2 stick butter
- 1 1/4 cups apple Juice – for misting and injecting
- BBQ Sauce– My favorite bbq sauce is made by REP Provisions Sauces because they use clean ingredients (no seed oils or High fructose corn syrup) and have excellent flavors – use code GRILLGIRL for 10% off! My favorite store bought options are Stubbs- look for clean ingredient sauces with NO high fructose corn syrup and seed oils.
If you want to try my Korean BBQ Sauce recipe, here it is!
If you want to make this pork butt next level, try my [TAG36]– it’s one of the most popular recipes on this site! It's addictive- you will want to put it on ALL the things!
Tools Needed
Pork butt is great for feeding a crowd and makes for tasty leftovers too!
How to Make Smoked Pork Butt on the Big Green Egg
- With a sharp knife, score a cross hatch into the fat, this will allow the rub to get into the fat and the meat. If the fat cap is more than 3/4” thick, you can remove the top layer before scoring.
- Rub olive oil on the butt, this is the binder that will help adhere the rub to the pork butt.
- Next, Rub the Sunshine State of Mind all over the butt, getting into all the nooks and crannies.
- If you have a meat injector, you can inject the pork butt with apple juice to add additional moisture-this part is optional but does help keep the meat moist.
- Preheat your Big Green Egg to 250F
- Add your smoking wood to the fire.
- Place a disposable aluminum foil pan on top of the convEGGtor to catch the dripping juices.
- Once the fire is established, carefully place the Boston Butt onto the cooking grate.
- The general timeline for cooking a Boston Butt is 1 ½-2 hours per pound at 250 degrees.
- While smoking the pork butt, you will also need to account for the “stall,” which is when the moisture in the meat rises to the surface and evaporates, causing the temperature to plateau at around 150°F for several hours.
- While the pork is smoking, spritz with apple juice once an hour to assist in keeping it moist
- Once you hit 150 internal degrees, it’s time to wrap the meat to avoid the stall. At this point, you will add the butter and apple juice to the pouch to keep the meat extra moist and then wrap in butcher paper or aluminum foil (this phases is called the “Texas Crutch”).
- Once the internal temperature reaches 203 internal degrees, remove the Butt from the Egg and place it in a clean cooler to rest for at least a half an hour.
- After resting in the cooler for 30 minutes, it’s time to pull the pork.
- At this point, the bone should slide right out of the pork butt before you go to pull it. Using heat proof gloves, begin to pull the pork apart.
- Save the juices from the butcher paper/foil pack and add them back to the pork to help keep it moist. Add bbq sauce for additional flavor.
Substitutions or Variations
If you can’t find Pork Butt or can’t find a good one at the store, the next best option is a pork shoulder.
Pork Shoulder: As I mentioned earlier, Pork shoulder and Pork butt both come from the shoulder of the pig, with the pork shoulder coming from the lower portion of the shoulder, closer to the pig's leg. It's often sold as a triangular-shaped cut. Pork shoulder is Leaner than a pork butt and often has less fat but is the closest substitution for pork butt and you will cook it exactly the same as the recipe below.
Beef chuck roast: This cut comes from the shoulder area of the cow and is a good analog to pork shoulder because it's well-marbled and becomes tender with slow cooking. It has a beefier flavor, but the texture is quite similar to pork shoulder and if cooked this way, you will be able to pull it at the end. When cooking this, substitute beef broth for apple juice when wrapping the meat in foil or butcher paper. Check out my smoked beef chuck roast on the Big Green Egg recipe– its' a winner!
Lamb shoulder: Another option is lamb shoulder, which is a good choice if you prefer lamb. It has a similar fat content to pork shoulder and becomes tender when slow-cooked. However, keep in mind that lamb has a stronger flavor than pork so it will affect the overall taste of your dish. In this instance, I also recommend substituting beef broth for apple juice when spritzing and wrapping.
Tips for Making
- Use a Boston Butt, which is inexpensive and full of inter-muscular fat and connective tissue .
- Trim the fat cap from the Boston Butt before seasoning if it is more than ¾” thick to allow the rub to get into the meat
- Use a good all purpose rub or my Sunshine State of Mind which is perfect for Pork (use promo code PORK for $1 off)
- Cook the Boston Butt at 250F until the internal temp of the Pork Butt reads 201 internal degrees
- Use enough lump charcoal to maintain a 7 hour smoking session- smoking doesn’t use a ton of wood so plan to fill your Egg less than halfway full of charcoal. I prefer royal oak or smokey woods bbq charcoal vs. BGE charcoal.
- Add some wood chunks for more smoke flavor – I prefer a mix of fruit wood and Smoke Your Bourbon
- Place a disposable foil pan on top of the Conveggtor to catch the dripping and help with the clean-up
- Cook the Boston Butt until it reaches an internal temperature of 199°F to 203°F, spritzing with apple juice once an hour leading up to the stall.
- Wrap the Boston Butt in aluminum foil when it reaches the stall, which is around 150°F
- Let the wrapped Boston Butt rest in a cooler for at least 30 minutes before pulling
- The bone should slide right out when you pull the pork if you followed these steps
FAQ: Smoking a Pork Butt on the Big Green Egg
- What is the best temperature to smoke a pork butt on the Big Green Egg? 250°F is a common temperature for smoking pork butts.
- How long does it typically take to smoke a pork butt? It usually takes 1.5-2 hours per pound. However, this can vary depending on the size of the butt and your desired level of doneness.
- What is the “stall” and how do I deal with it? The stall is when the internal temperature of the pork butt plateaus around 150°F for several hours. To deal with this, wrap the butt in butcher paper or aluminum foil.
- Can I substitute pork shoulder for pork butt? Yes, you can. Pork shoulder is a leaner cut but can still be used for smoking.
Ingredients and Equipment
- What ingredients do I need to smoke a pork butt? You'll need a pork butt, BBQ rub, olive oil, apple juice, BBQ sauce, butter, and wood chunks for smoking.
- What equipment do I need? You'll need a Big Green Egg, conveggtor, disposable foil pan, meat injector (optional), butcher paper or aluminum foil, lump charcoal, thermapen or internal read thermometer, heat gloves, and a fire starter (optional).
Sunshine State of Mind is an excellent all purpose craft bbq rub with notes of granulated honey, kaffir lime and Himalayan salt that is excellent on pork and all proteins. Use code PORK BUTT for $1 off your bottle!
Cooking Process
- How do I prepare the pork butt before smoking? Score the fat cap and rub it with olive oil and BBQ rub.
- When should I wrap the pork butt? Wrap the butt in butcher paper or aluminum foil when it reaches an internal temperature of 150°F.
- How do I know when the pork butt is done? The pork butt is done when it reaches an internal temperature of 199-203°F.
- How long should I let the pork butt rest after cooking? Let the pork butt rest in a cooler for at least 30 minutes before pulling.
Substitutions and Variations
- Can I use a different cut of meat? Yes, you can use beef chuck roast or lamb shoulder as substitutes.
- Can I use a different BBQ rub? Yes, you can use any BBQ rub you prefer.
- Can I add other flavors? Yes, you can add other flavors like apple cider, bourbon, or hot sauce.
How and What to Serve with Pulled Pork
Pulled Pork is great on its own but also makes for amazing sandwiches! Check out my pulled pork with Carolina gold (mustard bbq sauce) recipe here.
Another alternative would be to make Pulled Pork Bahn Mi sandwiches! Check out my pulled pork Bahn Mi sandwiches here.
What to serve with Pulled Pork? Coleslaw is the Quintessential pairing with pulled pork. Check out my award winning Charleston style coleslaw here.
By following these guidelines and tips, you can enjoy a delicious and tender smoked pork butt on your Big Green Egg.
Okay, we've now covered all the basis on how to smoke a pork butt on the Big Green Egg! Let's do this! You will do great! If you use this recipe, don't forget to leave a comment and rating and tag me on the gram @grillgirlrobyn or on facebook GrillGirl.com aka Robyn Lindars so I can see your cook!
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Description
Smoked pork butt on the Big Green Egg is a quintessential cook on your Egg! This recipe makes it easy and yields moist, flavorful results!
- 1 6-8 lb pork butt
- 1 tbsp Olive oil
- 1 bottle Sunshine State of Mind Craft BBQ Rub (or your preferred all purpose BBQ Rub)
- Butter
- 1 1/4 cups Apple Juice – for misting and injecting
- ½ stick of butter
- BBQ Sauce- My sauce is made by REP Provisions Sauces (clean ingredient and excellent flavors!). My favorite store bought options are Stubbs- look for clean ingredient sauces with NO high fructose corn syrup and seed oils. If you want to make this pork butt next level, try my Korean BBQ Sauce recipe– it’s a winner!
- With a sharp knife, score a cross hatch into the fat, this will allow the rub to get into the fat and the meat. If the fat cap is more than 3/4” thick, you can remove the top layer before scoring.
- Rub olive oil on the butt, this is the binder that will help adhere the rub to the pork butt.
- Next, Rub the Sunshine State of Mind all over the butt, getting into all the nooks and crannies.
- Preheat your Big Green Egg to 250F (if you need help with starting and maintaining temp on your Egg, check out this article: how to lay and control the fire on your EGG).
- Add your smoking wood to the fire.
- Place a disposable aluminum foil pan on top of the convEGGtor to catch the dripping juices.
- Once the fire is established, carefully place the Boston Butt onto the cooking grate.
- The general timeline for cooking a Boston Butt is 1 ½-2 hours per pound at 250 degrees.
- While smoking the pork butt, you will also need to account for the “stall,” which is when the moisture in the meat rises to the surface and evaporates, causing the temperature to plateau at around 150°F for several hours.
- While the pork is smoking, spritz with apple juice once an hour to assist in keeping it moist
- Once you hit 150 internal degrees, it’s time to wrap the meat to avoid the stall. At this point, you will add additional butter and apple juice to the pouch to keep the meat extra moist and then wrap in butcher paper.
- Once the internal temperature reaches 203 internal degrees, remove the Butt from the Egg and place it in a clean cooler to rest for at least a half an hour.
- After resting in the cooler for 30 minutes, it’s time to pull the pork. At this point, the bone should slide right out of the pork butt before you go to pull it. Using heat proof gloves, begin to pull the pork apart. Save the juices from the butcher paper/foil pack and add them back to the pork to help keep it moist. Add bbq sauce for additional flavor.
Notes
Pulled Pork is great for making BBQ Sandwiches, tacos or pull apart sliders! This is one of my go-to methods for inexpensively feeding a crowd!
**affiliate links have been used in this post. Thanks for your support!
Prep Time: 30 minutes
Cook Time: 9 hours
Category: American BBQ, Pulled Pork, Pork Butt, Smoked Pork Butt
Method: Smoke, Grill
Cuisine: American BBQ
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The post How To Smoke A Pork Butt On The Big Green Egg: Complete Guide appeared first on Grill Girl.
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