Cooking a Smoked Pork Butt on the Green Egg
Now, I am NOT the Green Egg person in our house. The Green Egg is my husband's thing. He loves the egg and has cooked many things on it…but his best is the Boston Butt (Pork Butt).
When we plan a party or have family over…Boston Butt on the egg is our go to meal. Why? Well, it's yummy, we can feed a crowd, and it's relatively easy.
And, for a really easy ‘Meal for a Crowd':
Cook 2 Boston Butts on the Green Egg Make a large pot of Grandma's Baked Beans (double or triple the recipe) Whip up some ‘ Chick-fil-A Coleslaw‘ (at least triple the recipe) Add a green salad with all the mixins. And, if you are adventurous – make cornbread from scratch. Or, buy some bread and cut it up. Or serve rolls for those who might like a sandwich.
I buy the butts at the local grocery store. A butcher might be a better option. I am finding that the ones in the grocery store are a bit fattier than I would like.
butt on the green egg shredded and ready to eat This is what you do to make a smoked pork butt – The night before – get your Green Egg Ready: Add Green Egg Charcoal up to the first rim, not over it Put your wood soaking chips in a bowl of water to soak overnight. Here are some GREAT options. My husband likes hickory chips. Prepare your foil for the wood chips Gather your oil and rub spices for the next day. Day of cooking – remember, the butt cooks for 8+ hours: Take the pork butt out of the refrigerator about an hour before cooking. This will warm it up just a tad so that the oil and rub spices adhere better AND the coldness does not drop the temperature of the Green Egg. Light your charcoal. Get the temp to about 250º Place your foil wrapped smoking chips on top of the charcoal Put your Plate Setter on with the legs down. Prepare the butt: Rub all over with oil. I use Avocado Oil. Olive Oil would work here too. Generously coat your butt with the spice of your choice. We use Dizzy Pig Raging River Rub and love it. Experiment with different ones. Place on the Plate Setter – FATTY SIDE UP. You want the fat to melt into the meat. After an hour check the temperature of the Green Egg. T he IDEAL temp is about 220º. Cooking low and slow. About an hour before you are ready to eat: Take the butt off the egg and let it rest for about 30 minutes. I cover with it aluminum foil. Shred with 2 forks. As you are shredding, remove the top fat layer and any other fat chunks you might find. Serve and enjoy!
The butt rub will crisp up and adhere to the outer layer of the meat. A great crispy ‘bark' that everyone loves.
Go on and grab the Smoked Pork Butt Recipe below. Smoked Pork Butt Recipe This recipe is for a Pork (Boston) Butt on the Green Egg. The egg does the smoking for you. Course Main Course Cuisine barbecue 1 large pork butt – about 6+ pounds 1/2 cup avocado or olive oil 1/2 + cup butt rub 1 cup smoking chips Green Egg Charcoal INSTRUCTIONS: About an hour before cooking take your butt out of the refrigerator. Light your charcoal. Drain your smoking chips and place in a little foil packet – poke holes in the top Place smoking chips in the green egg. Put Plate Setter on top – legs down. Rub your butt all over with the oil. Generously coat with your butt rub. Place on the Plate Setter – FATTY side up. Find, and maintain, a steady temp of 220º Cook 8+ hours 1 HOUR BEFORE READY TO EAT: Remove the butt. Place on a large dish, cover with aluminum foil, and let set for 30 minutes Take 2 forks and shred. Remove the fatty layer on top and any other fat you might find. Serve with your favorite barbecue sauce. Now, sometimes life can get pretty overwhelming, right?
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To begin, go ahead and read:
PIN FOR LATER: SMOKED PORK BUTT RECIPE
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