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!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

First time Pork butt Smoke....

impag10impag10 Posts: 58
edited 6:57PM in EggHead Forum
Looking at smoking about an 11 LB pork butt with bone in, in a Large egg. About how high should I fill the egg with charcoal in order to not run out? Seems like 220 degrees is the right temperature for it. Any other advice?


  • BacchusBacchus Posts: 6,019
    Just load it up to past the bottom of the fire ring.
    220 is good, but that will be about 240 at the gauge.

    Good Luck. It will be great!
  • impag10impag10 Posts: 58
    when loading it up is it possible to overload it? Also, should I trim the fat off the outside of the butt or leave it on? thanks
  • BacchusBacchus Posts: 6,019
    Don't put too much thought into it. There will be plenty of lump. Bring it up to the top or a little higher of the firebox/firering line.
    If you trim the fat you will have more edible bark, but many folks including me just leave it on. It comes right off after cooking.
  • I would leave the fat cap on and smoke the butt fat cap down. The cap will help hold in moisture and protect the underside of the pork. It will trim right off when cooked properly.
Sign In or Register to comment.