Do you have cherished childhood memories of indulging in mouthwatering pulled pork sandwiches? For me, those memories were made at Pierce’s Pit BBQ in Williamsburg, VA, where my dad would always stop during our trips between Northern Virginia and Norfolk. To this day, I still get a nostalgic craving for those incredible flavors. So, let’s dive into the art of smoking a Boston Butt on the Big Green Egg and recreate those unforgettable moments.
Key Takeaways
Unveiling the Secrets of the Boston Butt
To begin this culinary journey, we need an 8 to 10-pound Boston Butt, a cut known for its exceptional tenderness and rich flavor. To ensure the rub infuses fully, score the fat cap, creating channels for the seasoning to penetrate.
To bind the rub to the meat, I embrace a secret technique handed down from generation to generation. Instead of the usual oil or hot sauce, try using yellow mustard. Trust me; it works like magic.
For flavor that will leave your taste buds dancing, I turn to Dizzy Pig Dizzy Dust. Liberally apply this blend to the mustard-coated Boston Butt, then let it sit at room temperature while we prepare the Big Green Egg.
Let the Smoking Begin
Once the Big Green Egg reaches a steady temperature of 250°F and the smoke takes on a light gray hue, it’s time to introduce the star of the show—our seasoned Boston Butt. Place it on the grill, fat side down, and allow it to bathe in the smoky goodness for three hours before checking its progress.
As the meat slowly transforms, conjure up a spritz composed of a harmonious blend of apple juice, apple cider vinegar, hot sauce, and Worcestershire sauce. Marvel as you spritz your creation every 30 minutes, ensuring any dry patches vanish and the pellicle remains moist.
The Path to Pulled Perfection
At the three-hour mark, open the Big Green Egg and inspect your masterpiece. If you notice any irregularities on the surface, give them a quick spritz to maintain that delectable crust. Continue this process until the internal temperature of the Boston Butt reaches 165°F and the bark sets, creating an irresistible texture.
Rejoice as you reach this pivotal moment! With the bark in place and the internal temperature reached, it’s time to remove the Boston Butt from the Big Green Egg and embark on the next step of our journey.
Wrap the Boston Butt tightly in aluminum foil, then return it to the Big Green Egg. Crank up the temperature to 275°F and let the magic happen. Slowly but surely, allow the internal temperature to climb to a tantalizing 204°F. When probed, the meat should welcome you with a tender embrace.
The Sweet Aroma of Success
With the unwrapped Boston Butt exuding an enticing aroma, it’s time to release the steam and heat. Crack open the foil, allowing the meat to breathe for 15 minutes, then wrap it tightly once again. Find solace for your creation in a cooler, granting it an hour or two of rest.
Unleash your eagerness as you remove the Boston Butt from its temporary sanctuary. Remember to remove the bone before surrendering to the irresistible temptation of shredding the succulent meat.
The Perfect Finale
It’s finally time to create the ultimate pulled pork sandwich, bringing together the fruits of your labor. Picture yourself sinking your teeth into tender, smoky meat, perfectly complemented by a slathering of barbecue sauce. Are you ready to embark on this unforgettable journey?
For more tantalizing recipes and inspiration, check out Rowdy Hog Smokin BBQ. Let your culinary adventures continue, and may the flavors of smoked perfection always grace your taste buds.
