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

Butt for the 4th

Had some people over for the 4th so I decided to try my hand at pork butt. Got an 8.5lb bone-in from Publix and found a recipe on amazingribs.com with a few tweaks from this site. Dry brined for 18 hours. Made my own rub (recipe also from amazingribs). Mustard base. Threw it on the egg at 2am. Ended up coming off around 3pm and I made my guests wait 1 hour before I got to bust out the bear claws. Think it went pretty well for my first time.


Dry brine
 
Home made rub

Mustard base

Rub applied

Egg engaged

7 hours in

9 hours in

13 hours later, 197F achieved


You can see the bone starting to fall out

Finished product
Smyrna, GA

Comments