How Long And What Temperature Do I Cook My Pork Shoulder On The Big Green Egg
As a rule of thumb a Pork Shoulder or Boston Butt will take about 90 minutes per pound to cook. For this recipe we cooked a 3 pound and a 3.5 pound piece of meat at the same time. This doesnt really effect the time frame of the cook if you are looking to do the same.
This particular cook ended up taking 5 hours and 10 minutes to hit our target of 195 degrees, which is pretty on point. Youll want to cook this Pork Shoulder low and slow right around 225-250 degrees.
At 195 degrees you can pull it, wrap it and put it in a cooler to rest. You can plan on doing this for a minimum of an hour and up to 4 hours. This will allow you to cook all your sides while the pork rests.
Amazing Pulled Pork On The Big Green Egg
Pulled pork is my go-to for big parties. Nearly impossible to mess up if youre a novice, its a guaranteed crowd pleaser provided you start it early enough. Tip of the hat to Naked Whiz Pulled Pork recipe and Dizzy Pig Barbecue Company, one of our favorite places to get BBQ rubs.
Tips For A Perfect Big Green Egg Pork Butt
This smoked pork butt post is sponsored by Omaha Steaks, thanks for supporting the brands that we love.
Lets talk about turning a pork butt into the best smoked pulled pork!
When you think of barbecue, the first thing that probably comes to mind is pork. And when you think of pork, its almost impossible not to imagine a delicious smoked butt.
This cut has been popular on pitmasters menus for years and years because it is so flavorful and once you get the hang of it, a pork butt is easy to cook.
It might seem hard at first glance but with these tips, smoking a perfect pork buttwill be as simple as pie!
We recently added a Big Green Egg to our arsenal of cooking tools.
A Big Green Egg is a kamado-style of cooking.
The kamado is a traditional Japanese oven that was traditionally used in the home.
When you cook with this type of grill, its important to have patience and take your time.
When cooking this type of cut, we find that its best to cook at a low temperature of 250°F. If youre wondering how long to smoke your pork butt for pulled pork, know that you need to cook to internal temperature, not time.
The goal is to reach an internal temperature of 203 degrees F and for your meat to feel tender when poked with your thermometer probe.
These tips will help you achieve the tastiest and juiciest Big Green Egg pulled pork!
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The Gateway To Bbq Meat
Pulled pork! Now that you have the Big Green Egg, your entry into BBQ just got a whole lot easier. You dont need to worry about fire management and temperature control the Egg will take care off that so you can focus on the cooking.
So what is Pulled Pork? Wikipedia describes it as a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be pulled, or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms.
I absolutely love pulled pork.
It is by far my favorite thing to do low and slow. It is extremely forgiving and a great way to get started in the world of BBQ.
The cut of meat used to create this velvety goodness is known as a Boston Butt. Oddly, this cut is from the top portion of the pigs shoulder, not the rear. There are a few theories on how this cut earned its name, but thats a story for another day. Right now, lets get to cooking this butt from the shoulder of the pig.
The process for pulled pork on your Big Green Egg is straightforward. Lets take this one step at a time.
Hardware youll need in addition to your Egg, meat, and charcoal:
- Disposable Aluminum Foil Half Pans
- Gloves for Handling Hot Meat
The Meat
The Trim
On a side note: you can hang onto this fat for use in making some fresh breakfast sausage or render it into some low-grade lard if you like. The fat freezes well.
The Rub
The Cook
The Stall
How To Smoke A Boston Butt On The Big Green Egg
April 7, 2022 | Pork
My favorite childhood memory, and the one that drove me to a career in BBQ, was having pulled pork sandwiches at Pierces Pit BBQ in Williamsburg, VA when I was a kid with my dad. Williamsburg, VA was between our home in Northern Virginia and my grandparents home in Norfolk, VA. My dad would make a stop at this place on the way down to visit his parents and on the way back home. Whenever I want to recreate those amazing memories I make pulled pork sandwiches and serve them with coleslaw and a cold Dr. pepper. Now sit back, grab yourself an ice cold Dr. Pepper, and enjoy this post for How to smoke a Boston Butt on the Big Green Egg.
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Big Green Egg Pulled Pork Recipe
This Big Green Egg pulled pork recipe is easy, delicious, and fool-proof. Learn how to make great barbecue without a lot of fuss with this simple-to-follow cooking process. You’ll feel like a skilled pitmaster after the first bite of this mouthwatering pork bbq! Born and raised in South Carolina, amazing barbecue is a big part of our southern food culture. So let’s get smoking!
Tip : Use A Drip Pan In Your Big Green Egg
Above the Conveggtor indirect cooking plate, we placed a disposable aluminum drip pan filled about of the way deep with water.
The reason we took this approach is first and foremost to keep our Big Green Egg cleaner, but also so the fat dripping from the pork shoulder doesnt fall and burn on the plate, thus negatively impacting the flavor of the smoke.
Who knows, the added water tin might have even contributed to the fact that this smoked pork butt recipe was so incredibly moist.
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Pulled Pork With White Coleslaw
Recipe
-
Amount
8 – 10 persons
Pulled pork is a true BBQ classic, and one that is of course best made in your Big Green Egg. Slow-cook the meat at a low temperature on your kamado until tender. If you measure the core temperature during preparation, youll notice it remains around 70°C, indicating the meat is in the zone. Dont worry, this is completely normal. After a while, the temperature will slowly increase.
How To Smoke The Butts On The Grid
Bobby shares his ideal smoking time and temperature for optimal results with the butts. He has made these butts for years, so he has it down pat.
- The ideal smoking time is 16 hours the minimum smoke time is 12 hours.
- The ideal temperature is between 210 and 230 degrees. Bobby shares how to adjust and how to keep temp consistent.
- Do not open the lid at all during the smoking process.
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This Pulled Pork Was Packed Full Of Flavor Covered In Bark And Just So Spot On
Cook Time: 8.5 Hours PLUS 1 Hour of Resting
Cook Temp: 275 F – Setup for indirect cooking
Finishing Temp: 350 F – Setup for indirect cooking
2 2 ½ lbs Tri Tip, Beef, Trimmed and Peeled I prefer Prime or Choice
2 tbsp Oil, Canola/Olive Blend
4 tbsp Rub-A-Dub, 5280 Culinary
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturers instructions before using grills, starters and any cooking tools
Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
Heat to temp of 200 F and add convEGGtor and drip pan
Add EGGgenius if using
Adjust cooking temp/Pit temp to 275 F
While grill is heating up prep Pork Butt as follows
Trim or clean pork butt as needed and make 1 deep cuts into the fat cap
Mix seasonings together using 50/50 mix
Add light oil to coat pork butt on both sides
Season to taste on both sides with Rub-A-Dub/Island Boys Coffee Rub Mixture
Allow to sit on the counter for 10-15 minutes while grill reaches cooking temperature
Burb Big Green Egg and Open dome
Add Pork butt to the grill, over the direct heat part of the grill
Put in the EGGgenius meat probe, be careful not to contact the bone
Cook at 275 Until internal temp hits 165 F or above
Remove EGGgenius probe
Pulled Pork Bbq Recipe
Ingredients7.5-10 lb pork butt 13 cup of Dry Rub Seasoning of Your ChoiceSalt2 or 3 chunks of smoking wood
Wrapping liquid12 cup of peach nectarHot sauce
InstructionsTrim excess fat and silver skin. Leave fat cap on one side. Shake a light layer of coarse salt onto all sides of the pork butt.
Cover generously with Dry Rub Seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.
Prepare fire in EGG, starting with a small amount of charcoal in the firebox. Once all charcoal is burning and EGG has warmed up to 300°F or more, lay wood chunks on coals, and cover with more charcoal to fill firebox.
Add the convEGGtor Plate Setter with legs up and drip pan or foil to catch drippings. Place cooking grid on convEGGtor Plate Setter legs.
Stabilize EGG at 250°F, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust is caramelized and firm.
After 8 hours, or when the meat reaches 170°F internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavor, grind a couple teaspoons of Dry Rub Seasoning finely and add to liquid.
Return to EGG and cook until 200°F internal temperature in the center. Remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 3.
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How To Setup The Big Green Egg For The Pulled Pork With Raging River
BGE Daisy Wheel Setting to Achieve a 225 degree cooking temperature.
BGE Draft Door Setting to Achieve a 225 degree cooking temperature.
Big Green Egg Dialed in right where we want it .
Set up the big green egg with the place setter in with the feet side up. I also recommend placing a pizza pan below as a drip tray with the grate on top.
This part is optional, but it is preferred to put water in the drip tray to assist with keeping the Pork Shoulder Moist.
How To Pull Smoked Boston Butt Pork
Now for the BEST part unwrap the butts, and pull the pork!!! I am hungry just thinking about this it is so good!! Here are tips for pulling the pork easily.
- Wear insulated BBQ gloves.
- Pull meat apart with gloved hands.
- Enjoy the best pulled pork EVER.
If you want to see the smoke master himself, it is all in the video below. If you have any questions for Bobby, send them my way Ill make sure he gets them.
Savvy Big Green Accessories
The following accessories and tools are super handy for those who have a BGEgg, smoker, or BBQ grill.
- PitmasterIQ. This is a pricey accessory but a game-changer for marathon smoking sessions.
- BBQ Gloves. These help you protect hands while smoking and manage hot meats after cooking.
- Aluminum Pans. Youll need several of these for prepping the butts, as a drip pan for smoking, and for shredded after cooking. I use a fresh pan for every step and toss after using it. The best place to buy these is a Dollar Store.
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How To Cook The Pork Shoulder On The Big Green Egg
Again, it will take about 90 minutes per pound. The temperature will drop when you put the Pork Shoulders on and should return to the 225 degrees you previous had it set at.
At this point, you can just go about your day but keep an eye on the temperature. Keep it cruising right around 225 degrees for a delicious Pull Pork Shoulder end result.
There is a high probability you will notice the temperature stop rising and just staying the same. This is called the stall and totally normal. Just ride it out.
Once the Pork Shoulder reaches 160-165 it is time to wrap the pork. At this temperature the bark complete and has sealed off any more of the smoke flavor from getting in.
So to assist in keeping the Pork Shoulder moist this is a good time to wrap them. Simply wrap them with tin foil twice .
Once they are back on the Big Green Egg reinsert the probes. Keep cooking them until they hit 195 degrees.
Once they hit 195 degrees they are ready to be wrapped in towels and put in a cooler.
Let them sit in the cooler for a minimum of an hour and a maximum of 4 hours. This will allow the Pork Shoulder to continue becoming tender along with trapping all the juice inside while the temperature slowly settles.
This is also the time Id recommend putting these Baked Beans on The Big Green Egg. They are easy to make in advance and perfect to cook while the meat is doing its thing for the next hour or so.
Once the hour or so it up pull the meat out of the cooler and unwrap them.
How To Smoke A Pork Shoulder On The Big Green Egg
Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half-hour and up to 12 hours.
Set the smoker, in our case the Big Green Egg, for indirect cooking at 275°F. Put the pork shoulder or butt in the BGE and cook until the internal temperature is 165°. It normally takes 6 to 8 hours for ours to get to this temperature.
When the internal temperature gets there, place the pork butt on the aluminum foil or butcher paper. As you wrap the meat up, pour the apple juice or cider vinegar over the top of the butt and finish wrapping the pork, ensuring it is completely enclosed and not tears or punctures. Put it back in the smoker and cook until the meat reaches an internal temperature of 200°. Typically this takes 2 to 3 hours. Then remove the pork and let it rest in a cooler for an hour.
Use meat claws to pull the meat apart and shred pork. If the strands of pork are too long, cut them in half or chop the meat with a knife.
Serve the pulled pork on buns with your favorite barbeque sauce. Our favorite is Sweet Baby Ray’s Honey Chipotle Barbecue sauce.
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How To Smoke Pulled Pork On A Big Green Egg
Are you getting ready to smoke your first pork butt ? Or looking for ways to improve the pulled pork you serve to your family and friends?
In this recipe we reveal a few easy steps you can follow to consistently produce mouth-watering pulled pork Because who likes chalky dry pork that must be drowned in sauce to make it edible?
Its not that hard to turn out pulled pork where every bite is amazingly tender with a delicious balance of smoke, seasoning, and meatif you know how.
I am using an XL Big Green Egg for this recipe, but any kind of smoker you can set up for indirect heat would work. This recipe is for bone-in Boston butts, but boneless ones would work too.
A Boston butt, commonly known as a pork butt, is the upper portion of a whole pork shoulder. Usually they weigh 79 pounds, but some grocery stores only carry smaller pieces. If your grocery store doesnt carry them, check out a larger grocery store or a discount club such as Sams Club or a local butcher shop.
Step 1 : Inject the pork shoulder.
You dont have to inject, but its a great way to add more flavor. At Meadow Creek Barbecue Supply, we like to inject our pork shoulders with Oakridge Game Changer Injection. Inject the meat, then pat it dry.
Step 2: Season the pork shoulder.
Let the pork shoulder sweat at room temperature for 15 minutes or set it in the refrigerator for 12 hours.
Step 3: Set up your smoker for cooking with indirect heat at 275 degrees F.
How To Prepare The Pork Shoulder With Raging River For The Bge
These Pork Shoulders were purchased with a good trim job. If you have a thick layer of fat on them you can cut it off. This will allow a more favorable and editable bark at the end.
Start out by rubbing yellow mustard all over the Pork Shoulder. Dont worry as you wont taste this. It is simply used to help the spices adhere to the Pork Shoulder.
Liberally rub Raging River by Dizzy Pig on the Pork Shoulders. Other rubs will work too but I highly recommend trying Raging River if you havent before.
Flip the Pork Shoulder and repeat the process. Make sure all crevices, tops, sides and bottom are coated as well.
It is best to do this process up to 8 hours prior to cooking for best flavor. Just make sure they sit 30 minutes prior to putting on the grill.
This will allow the meats temperature to level out which allows for a more even cook.
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