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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Pork Butt - The Definitive Guide

    Being a noob to both the BGE and the forums, I want to start with: this forum is great.  It’s the only forum I’ve ever seen that doesn’t end up with ridiculous arguments after the 3rd post!  There is so much great and helpful information here I’m finding myself addicted. 

    The one difficulty I’m having is that a lot of the information is disjointed and piecemeal…so, for my first post, I wanted to gather info that could help everyone, noobs and veterans alike, by summarizing a single topic with consistent and complete information.  This way, anyone looking for guidance on this topic could check the answers and generate a great plan for doing some good ‘work’ on a butt.  That being said, please respond to this by copying/pasting the questions below and filling in YOUR answers. 

    Please respond with how YOU cook a BUTT - SLOW and LOW  (NO TURBOS, please)…that could be another topic for another day…plesae don't list options and variables, this is how you'd do it with only one change and one BUTT to create a masterpiece!!!
    Injection or no (what kind): 
    Marinate or no (what kind):
    Cook Temp:
    Meat Done Temp: 
    Wrap in foil: Y / N
    If so, at what temp/time:
    Rub or no (what kind):
    Wood Type for smoke: 
    Cook time (average): 
    CyberQ or no: 
    Rest time: 
    Other thoughts: