Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

So Simple Pork Butt

DC Posts: 1
edited November -1 in Pork


Bone-in pork butt sized for your egg. I use a 10 pound butt that easily fits my extra large egg.

Dry rub of your choice.  I use "The Salt Lick Dry Rub" availible in Austin.



Trim most, but not all, of the fat from the outside of the pork.

Apply the dry rub liberaly all over the pork and and set aside.

Fill the fire box with lump charcoal of your choice and place several wood chuncks throughout the charcoal so they will burn at various times during the cook.  Place your fire starter so you can reach it after you have installed the platesetter.  Set-up the egg for inderect cooking with the plateseter legs pointing up.  Place a shallow pan with 1" of water (or other liquid) on the platesetter.  Place the grill on the platesetter and over the water pan.  Place the seasoned pork on the grill and over the water pan.  Insert a  temp probe into the thickest part of the meat but not next to the bone.  Run the probe wire to the outside of the egg. Fully open the bottom and top vents, light your fire and close the egg.  As the fire lights and the temp starts to climb above 100 degrees close the top vent leaving only the Daisy wheel fully open.  Close the bottom vent to only 1" open.  Go get another beer and watch the egg warm.  Your final temp is going to be 220 degrees and you'll have to adjust both top and bottom to get there.  With no wind the extra large egg held 220 degrees +/- for 20 hours with about 1/4" opening at the bottom and the top fully closed with the wheel open about half.  These setting will have to be adjusted for your enviorment.

Once stabilazed at 220 degrees you are going to cook for about 2 hours per pound.  Watching the internal meat temp slowly rise it will reach 180 to 185 degrees and stay there for a long time.  This is the temp where the coligen in the meat converts fo geliten thus making it tender.  When this is complete the temp will rise again and you are looking for 200 degrees internal temp.  At 200 degrees open the egg (for the first time) and remove the pork and wrap it in foil and let it rest for at least 30 minutes.  If you need to keep it warm for several hours wrap the foil wrapped pork in a towel and place it in an ice chest.

To serve pull chuncks fo meat with fork and serve any way you like.  Plain hamburger buns make a good sandwich (don't use heavy bread) with a little of your favorite sauce.  The outside crusty part of the pork is great chopped with a little sauce added.



DO NOT OPEN THE EGG DURING COOKING. If the temps are where you want them the pork will be perfect.

Number of Servings: 2 per pound of pork

Time to Prepare: 21 hours