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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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boston butt

taterheadtaterhead Posts: 16
edited 9:33AM in EggHead Forum
I want to smoke a pork butt. At what temperature, about how long, & most important do I brine or not. thank you. ;)


  • FrobozzFrobozz Posts: 98
    That big ol' search box in the upper left corner will be a tremendous help in your quest.
  • fishlessmanfishlessman Posts: 16,815
    250 indirect, 14 to 16 hours plus or minus for a 7 to 8 pounder, just a rub and on it goes, no brine. as simple as it gets. for a good writeup look in the recipe section for elderward, its a four part writeup that covers everything from firebuilding to rubs and sauces to side dishes. put a note in the cook section for 250 dome temp, its the only thing i would change
  • CrimsongatorCrimsongator Posts: 5,716
    You can figure about 2 hrs/lb at 250* on an indirect set-up. I would cook it to about 200* internal in order to pull it.
  • Agree with Fishlessman's suggestion to use the Elder Ward recipe to guide your first cook. There is a link to all of the parts together on the Naked Whiz's site at

    I did this method for my 1st pulled pork cook, and it came out great. I now cook mine at 250 dome... I think the EW recipe called for cooking lower.

    In terms of timing, remember that a shoulder will take approximately 2 hrs/lb to cook. You'll need to add about 1 hour for the Egg to light and the temp to stabilize, and at least 1/2 hour on the back end for the meat to rest before pulling. I generally leave 2 hours at the back end to give myself some wiggle room in case the cook takes longer than average. If it finishes early, you can wrap it in foil and towels and put in a cooler for up to 4 hours and it will stay hot. That also frees your Egg up to cook other things before dinner is served.

    Good luck!

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