4-Pound Pork Butt Questions

wintonbeerguy

This is my first attempt at smoking on my new large big green egg. I have a 4-pound pork butt. Do I cook on indirect heat with the plate setter legs up? What teperature and how long should I cook the 4-pound pork butt?

vidalia1

Keep in mind there are as many ways to cook a butt as there Eggers...butt

most say indirect w platesetter legs up & drip pan
dome temp at 250
cook until butt is 190-200 and or the bone (assuming there is one) wiggles easily
usually 1 1/2 hr - 2 hrs per pound

Search this forum for mmmmmmaaannnnyyy ideas on butt cooking...and good luck

Carolina Q

Platesetter, legs up. Drip pan on PS. 250° til internal meat temp reaches 195-200°. Should be "about" 6-8 hours, but you never know.

Welcome to the forum!

BigA

agree totaly with vidiala1. many ways, but yes indirect, i do mine at 235 to 250 dome temp, and gasket level. Make sure your egg is holding the desired temp for about 45 to 1 hr before putting the pig on. you dont want to be chasing the temp all day and night. make sure your bad smoke has cleared out as well before you put on the pig, 45 to a hr should be prefect.

SmokeyPitt

The replies so far have it covered, however in my opinion you are missing one key ingredient- at least 12 more lbs of butt . I'm only 1/2 serious- but the meat does freeze and reheat well. Just search "pulled pork leftovers" and find lots of great recipes.

wintonbeerguy

Thanks so much to each of you for all of your suggestions. Should I be using a rub on the pork? Any suggestions?

SmokeyPitt

I have always used a rub. You get more of a bark when you use a rub (check out Carolina Q's profile pic- I'm betting he used a rub). You can mix up your own (search recipe section). I have had fine results with the McCormick's pork rub from the grocery store.

Here is a great resource:

http://www.nakedwhiz.com/pullpork.htm

No rub in this example, but will tell you all about building the fire, wood, times, etc.

Camano

Might also want to elevate the drip pan a bit so the drippings do not burn. You could use something as simple as crumpled foil to do this

Bacchus

I have been doing the smaller butts lately with success. Good stuff.
You also might consider using small spacers between plate setter and drip pan, to keep drippings from "frying". A few small balls of tin foil works well.

edit....Camano beat me to the punch.