Boston Butt

Unknown

Just received the large big green egg last weekend. smoked ribs last weekend and turned out good. will be attempting to smoke a boston butt this weekend. a couple of questions. what is the desired temp? how much big green egg charcoal do i need to put in there? how long should i smoke it? thanks. i appreciate any advice

Celtic Wolf

chickenboy,[p] Indirect Dome 250 degs. Fill the egg up to the top of the fire box. 1 to 2 hours per pound depending on the amount of fat, bone, and connective tissue present.[p] Take it off at 165 if you want to slice it. 195 if you want to pull it..[p]

Wise One

chickenboy, you need two answers otherwise, this cooking would be just too easy. Dome temperature of 225-240; it will take from 1:30 to 2:15 minutes per pound; take it off when the internal temp is 185 if you want to slice it and 195-205 if you want to pull it.[p]Now put my advice together with Celtic Wolf's and go cook you some butt YOUR way. You will enjoy.

MasterMason

chickenboy,[p]Here is a third answer[p]Go here http://www.biggreenegg.com/recipes/pork/ and read both parts of Edler Wards Pulled Pork Recipe.... Then do what he says and it will turn out great. then you can start experimenting from there.

Wise One

Master Mason, only one aspect of Elder Ward's instructions to be aware of. He advocates keeping the dome at 195 until the meat hits 165 and then kick it up a bit finish off. It is difficult to keep that dome temp at 195 unless you have a bit of experience. If you are going to try that, start early in the morning so you can keep watch on it.