Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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My first Boston butt on the Egg

It's even hard for me to believe, but although I've had my BGE for seven months, I am doing my first Boston butt on it, today. I have done them many times on my old Char Broil charcoal grill, though.

So, I'm keeping it simple. I got a small (just over 3 lbs) boneless BB. I will dry rub it with Tony Chechere's Creole seasoning and cook indirect at 350 for up to 4 1/2 hours. I'll use a drip pan with fruit juice in it. I'm getting my son to cut me a chunk of hickory to go on the fire.

I'm already having trouble waiting.



  • lousubcaplousubcap Posts: 6,865
    edited February 2013
    Just keep an eye on the meat temp-cooking at that temp  I would think it will be finished in closer to three hours-but each pig has a mind of it's own.  Just an opinion and we all know what those are worth :)
    Louisville   L & S BGEs 
  • ratcheerratcheer Posts: 189
    The fire I have going is only running around 300, anyway. I'm just keeping the lid closed and going with the flow. ;)

  • ratcheerratcheer Posts: 189
    I let it go the full 4 1/2 hours and never even opened for a peek. The grill was down to 270 when it finished. And the pulled pork was perfect. =P~

  • Congrats on that !!
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