Are you ready to elevate your BBQ game? In the world of barbecue, Texas has brisket, Memphis has ribs, and Alabama has its iconic pulled pork. While there are many ways to smoke this delicious meat, one method stands out: using the Big Green Egg.
There’s something magical about spending a sunny afternoon in your backyard, sipping on a cold drink, and inhaling the mouthwatering aroma of smoked pork. It’s an experience that takes you to your happy place. Whether you’re an experienced griller or a novice, smoking pulled pork on the Big Green Egg is an adventure worth embarking on.
Key Takeaways
The Journey Begins
Let me take you back to 2008 when I first tried my hand at smoking a pork butt. I was a grilling newbie, and the idea of smoking meat intrigued me. Armed with a small pork butt, I set out to smoke it on my trusty Weber kettle grill. My expectations were modest, but boy, was I in for a pleasant surprise. That smoked pork butt turned out to be a revelation, and I discovered a newfound love for the process itself.
Discovering the Big Green Egg
After a few successful smokes on my humble grill, I knew I wanted something better. That’s when I stumbled upon the Big Green Egg. It was love at first sight. Obsession took hold, and I started saving up for this ceramic marvel. Today, after a decade of grilling on the Big Green Egg, pulled pork still remains one of my all-time favorites. The scent of a Boston butt slowly cooking on the green egg instantly transports me back to the deck of my first house. But let’s not get carried away with nostalgia; we have work to do.
The Beauty of Boston Butt
One of the best things about making pulled pork is its affordability. Boston butt, also known as pork shoulder, can be found for around $1.50 per pound. In a time when even skirt steak and wings come with a hefty price tag, this is a true bargain. What’s more, Boston butt is incredibly forgiving to cook. Its size and high-fat content make it almost impossible to overcook. I’ve smoked over a hundred butts, and I’ve only encountered one that was inedible—a valuable lesson in not relying on built-in thermometers with a 70-degree discrepancy over 16 hours.
I tend to go for butts weighing around eight pounds. They strike the perfect balance between tenderness and flavor. Oftentimes, you’ll find them packaged two to a set. I recommend going for two—it requires the same effort, and the leftover pulled pork freezes beautifully, making it perfect for future creations like Smoked Nachos.
Preparing for Success
Preparing a Boston butt can get a little messy, so keep some paper towels handy and the hot water running. If you’re using a cryo-packed butt, don’t be alarmed if it has a faint sulfur smell when you open it. It’s absolutely normal and doesn’t indicate any issues with the meat. The key to achieving a fantastic bark lies in your preparation. Unless you decide to brine your Boston butt (which I’ve never tried but always meant to), most of the flavor comes from the pork fat and the hours it spends bathing in smoke.
While I typically use my signature pork rub recipe for smoking on the Big Green Egg, you can achieve excellent results with a simple combination of salt, pepper, garlic powder, and red pepper. The crucial step is ensuring a dry exterior to kickstart the formation of a beautiful bark. After removing the pork butt from its packaging, pat it dry with a paper towel. Then, place it on a rimmed pan or cookie sheet and generously coat it with your chosen rub. For an even better bark, let the seasoned Boston butt rest in the refrigerator overnight.
The Dance of Smoke
Now, let’s delve into the magic of smoking. Personally, I prefer applewood or hickory for smoking a pork butt on the Big Green Egg, but feel free to experiment with bolder woods like pecan or mesquite if they better suit your taste. Opt for larger wood chunks as they burn slower, providing a steady stream of fragrant smoke throughout the entire cook. Wood chips tend to burn off too quickly for a low and slow technique.
Thus, begins the dance of temperature control. The ceramic construction of the Big Green Egg retains heat exceptionally well, making it perfect for maintaining a steady temperature. However, it can take quite a while to lower the heat once it’s too high. To avoid overshooting your desired temperature, pay close attention and act with caution from the start.
Begin the cooking process with the goal of keeping it low and slow. I find that smoking a pork butt at 200 degrees Fahrenheit and letting it reach an internal temperature of 200-203 degrees produces incredibly tender results. It’s almost poetic—you cook the meat to match the ambient temperature. This extra slow cook creates pork so tender it practically melts in your mouth. Ensure that your Big Green Egg is well-stocked with lump charcoal before starting the cook. Once you close the lid, there should be no need to add more charcoal or disturb the egg until it’s time to remove your masterpiece. Remember, if you’re looking, you’re not cooking.
To kickstart the fire, fill your fire bowl with your preferred lump charcoal, and ignite it in a small spot at the center. Keep a watchful eye on the temperature and start adding your wood chunks when it reaches 175 to 180 degrees. Once you’ve added the wood, set up your Big Green Egg for indirect cooking by placing the plate setter (or your preferred setup) and grate in position. While having a grate-level thermometer probe is highly recommended, you can still achieve fantastic results without one—just keep a close eye on the internal temperature of the meat and familiarize yourself with your smoker’s behavior.
When you first add the smoking wood, you’ll notice billows of thick white smoke. It may be tempting to throw your meat into the fray, but hold on. This early smoke is bitter and won’t impart the flavor you’re seeking. Wait until the temperature stabilizes and the smoke transitions into thin, wispy, blue wisps. You’ll instantly recognize the difference in scent between the two smokes.
The Slow and Steady Cook
Now comes the most crucial part—cooking your meticulously prepared Boston butt. Insert a thermometer probe into the thickest part of the meat, making sure to avoid contact with the bone. Place your pork butt on the grate of the Big Green Egg and close the lid. Resist the urge to baste or spritz the meat during the cook. The abundance of fat within the pork ensures it remains juicy without any additional intervention. Basting or spritzing may only compromise your carefully crafted bark and disrupt the stability of your smoker’s temperature.
If you’re new to smoking a pork butt on the Big Green Egg, prepare yourself for the phenomenon known as “the stall.” The internal temperature of your meat might plateau around 150-160 degrees Fahrenheit. It’s a mind-boggling experience that might tempt you to crank up the heat out of sheer frustration. Stay patient; this is a natural part of the low and slow cooking process.
Speaking of slow, cooking a Boston butt on the Big Green Egg can test your patience at times. When cooking at 200 degrees Fahrenheit, I usually plan for approximately 2 hours per pound. However, it’s essential to remember that smoking pulled pork is not an exact science. It’s a journey, and the time it takes can vary. But fear not—we’re about to unveil a secret that will put your mind at ease.
The Art of Resting
Once your Boston butt reaches an internal temperature between 200 and 203 degrees Fahrenheit, it’s time to remove it from the smoker. Wrap it tightly in aluminum foil, then encase it in a large towel—one you don’t mind sacrificing for the sake of juicy pork. Place the wrapped meat in an empty cooler, ensuring that it remains undisturbed for at least an hour. But here’s the secret: you can safely leave it like this for several hours. That’s why it’s always a good idea to finish smoking your pork butt earlier than expected. It’s far better to let it rest in a cooler for a few extra hours than to have everyone eagerly waiting while you scramble to finish cooking.
The Moment of Truth
Now that your Boston butt has luxuriated in its cozy wrap, it’s time to transform it into succulent pulled pork. There are various methods for shredding the meat, and while using your fingers may seem tempting, be cautious—the meat will still be scorching hot, even after resting in the cooler. To begin, ensure that the pork is resting on a surface that can contain any juices. I prefer placing a cutting board on a rimmed cookie sheet for easy cleanup.
Remove the bone from the meat—it should slide out effortlessly—and commence the shredding process. You can use forks if you prefer, but I find that a pair of plastic bear claws works wonders. As a pulled pork enthusiast, I relish enjoying both the tender inner part of the smoked pork butt and the irresistibly crunchy bark. If you find yourself at a BBQ restaurant that doesn’t understand your request for “inside-outside,” it’s probably best to move on. The bear claws make shredding the meat and incorporating the bark a breeze.
Time to Feast
We’ve finally reached the culmination of your culinary adventure—feeding your eager guests. While eating mouthfuls of perfectly smoked pulled pork is undeniably fun, I must confess that I find the cooking process just as enjoyable, if not more. That being said, devouring the fruits of your labor is a close second. For serving, we recommend placing the pulled pork on cheap hamburger buns. The buns provide a reliable base for soaking up the flavors of our homemade BBQ sauce and white BBQ sauce. Although this pulled pork doesn’t necessarily require sauce, I occasionally like to indulge in a combination of both. A slice of delectable cornbread is also a fantastic accompaniment.
Now it’s time for you to embark on your own Big Green Egg pulled pork adventure. Unleash your inner pitmaster, experiment with different rubs and woods, and enjoy the sensory journey of smoking a Boston butt to perfection. Remember, great BBQ is an art form that requires patience, dedication, and a little bit of smoke-infused magic.
