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Big Green Pig Butt

Pulled Pork on the Egg! I was scared to do it, but had to try! All the recipes mention an internal temperature of 195 to 205F.. I found out that takes a looong time!! I put my 4 pound butt on the Egg at 9:22 AM (yes a little late I know) and took it off around 7 PM! At that point the butt had reached around 185F and we were getting HUNGRY! The butt was cooked (obviously) but the meat wasn’t falling apart in a way that you could “pull” it. So the “Pulled Pork”  mission failed technically but it still tasted really really awesome. Everyone loved it! Next time I’ll start the butt earlier and see if I can get it to turn “pulled-porkable”

Here’s the captains log of the journey:

Like I said above, I bought a 4.4 pound pig butt, with a good amount of fat ON it and a bone IN it.. I like fat on long cooks because it just melts away and infuses everything to perfection.

I covered the whole butt with yellow mustard. This to get the rub to stick better. The mustard will not make it taste like mustard, if anything it will tenderize the meat because of the acid. After the mustard was evenly spread I covered the butt with rub (rub that butt! (I’m allowed to say that because I’m talking about cooking a pig butt 😉 )). Use plenty of rub! I just used Pork Butt Rub, can’t remember the brand. Make sure the meat is at room temp as usual.

The egg was setup for indirect heat with a plate setter and a drip pan. This keeps the grease of the plate setter stone and creates a barrier so that there is no direct heat on the meat. I added a good hand full of hickory/Cherry mix wood chips in the fire and let the temp fluctuate between 200 – 250F. This is why it takes so long to cook, but going slow is the secret when cooking Pig Butt!

 

One Butt ready to go!

One Butt ready to go!

 

My Egg was looking good as usual! See the little trickle of smoke?

My Egg was looking good as usual! See the little trickle of smoke?

After a few hours I thought it might be a good idea to baste the butt with some apple juice, get some sugar on it… Sounded too good not to do so I filled a spay bottle with apple juice and gave the butt a good baste every hour or so after that..

Apple juice and pork is always a good combo

Apple juice and pork is always a good combo

The actual cook is not very eventful overall. Just keep the temperature where its supposed to be, refill coals when necessary, baste every once in a while. But mostly, just relax around the house.

So as mentioned in the intro, hunger made me take the butt off the Egg after some nine and a half hours. I let is rest for 45 minutes and then, after trying to pull it with two forks, carved it up.

After 9.5 hours on the Egg and 45min in foil

After 9.5 hours on the Egg and 45min in foil, about 181F at this point

All carved up, smelled and tasted really great

All carved up, smelled and tasted really great

We ate it with BBQ Sauce (THE SAUCE IS THE BOSS, remember that one?) on fresh buns and, well it might not have been pulled, it tasted really delicious.

The next day, Laura made us leftover sandwiches. She pan fried the pork with some BBQ sauce and tossed that on a bun, freshly toasted in the oven with cheese..  And that tasted even better than that sounds!

Day after left over pig butt sandwiches, tastes as good as this looks!

Day after left over pig butt sandwiches, tastes as good as this looks!

Posted under: Big Green Egging

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