Smoking a pork butt on a Green Egg is one of the best ways to achieve juicy, tender, fall-apart pulled pork. With just a few simple ingredients and a day on the smoker, you can create a mouthwatering dish that will rival your favorite barbecue joint. In this article, we'll walk you through the process of smoking a pork butt on a Green Egg, from choosing the right wood to achieving the perfect internal temperature.
Ingredients and Substitutions
To smoke a pork butt on a Green Egg, you'll need the following ingredients:
- 8-pound pork butt
- Mustard
- Dry rub (recipe below)
- Barbecue sauce (optional)
For the dry rub, you can use a pre-made rub or make your own with a combination of salt, pepper, paprika, brown sugar, garlic powder, and onion powder. Feel free to adjust the seasonings to suit your taste.
Instructions
Set your Green Egg to smoke setting and preheat it to 250 degrees Fahrenheit.
Dry the pork butt well with paper towels and coat it on all sides with mustard. The mustard will help the dry rub adhere to the meat.
Season the pork butt with the dry rub, making sure to cover all sides. Pat the rub gently into the meat to create a flavorful bark.
Place the pork butt on the Green Egg, fat side up, and cook on the smoke setting for 20 minutes. This will give the meat a nice smoky flavor.
After 20 minutes, increase the temperature of the Green Egg to 250 degrees Fahrenheit. This is the ideal temperature for smoking a pork butt.
Smoke the pork butt for 10-11 hours, or until the internal temperature reaches 195-205 degrees Fahrenheit. The longer it cooks, the more tender and soft it will be. Aim for an internal temperature of around 203 degrees Fahrenheit for the perfect pulled pork.
Carefully transfer the smoked pork butt to an aluminum pan and cover tightly with foil. Let it rest for 1-2 hours. This resting period allows the juices to redistribute, resulting in a more flavorful and tender meat.
Using two forks, shred the pork butt into pulled pork. Serve with your favorite barbecue sauce, if desired.
Tips for Smoking Pork Butt on a Green Egg
The mustard acts as a binder for the dry rub. You don't need to rub the dry rub into the pork butt; simply pat it gently into the meat after applying the mustard.
There's no need to spritz the pork butt with apple juice or apple cider vinegar during the smoking process. The mustard and dry rub will create a flavorful bark without the need for additional moisture.
When transferring the pork butt from the Green Egg to an aluminum pan, use a metal spatula to carefully separate it from the grill grates. If the meat is falling apart, don't worry! Just transfer it to the pan and cover it tightly with foil to rest.
To achieve the best results, let the pork butt rest sealed inside foil in a large cooler with clean bath towels on top. This will help retain the heat and ensure that the meat stays juicy and tender.
The cooking time will vary depending on the size of your pork butt. As a general rule, plan for about 90 minutes per pound of meat. For an 8-pound pork butt, expect it to take around 12 hours to smoke until it's fall-apart tender.
Use a probe thermometer to monitor the internal temperature of the pork butt. Insert it into the center of the meat, avoiding contact with the bone, for an accurate reading.
Don't forget to add more wood pellets to the Green Egg as needed. This is a long smoking process, so check the hopper every few hours and add more pellets as necessary.
How long does it take to smoke an 8-pound pork shoulder?
When smoking a pork butt at 250 degrees Fahrenheit, you can plan to cook it for about 90 minutes per pound. So an 8-pound pork shoulder will take approximately 12 hours to smoke until it's fall-apart tender and reaches an internal temperature of about 200 degrees Fahrenheit.
Should I smoke a pork shoulder at 225 or 250 degrees?
While both temperatures will yield delicious results, smoking a pork butt at 250 degrees Fahrenheit is preferred. This slightly higher temperature cooks the meat a bit quicker while still maintaining a tender and flavorful texture. If you choose to smoke at 225 degrees Fahrenheit, plan for about 2 hours per pound of pork.
Best Wood to Use
For smoking a pork butt, hickory or mesquite wood is recommended. These woods have a bold flavor that complements the richness of the pork. However, you can also use a combination of hickory or mesquite with milder woods like apple or cherry for a more nuanced flavor profile.
Pulled Pork Temperature
The internal temperature of the smoked pork butt should reach at least 195 degrees Fahrenheit for easy shredding. However, for a melt-in-your-mouth texture, aim for an internal temperature of around 203 degrees Fahrenheit. This will ensure that the meat is tender and falls apart easily.
Make-Ahead and Storage
Smoked pork shoulder is an ideal make-ahead dish. Simply store the shredded pork in an airtight container in the refrigerator for up to a week. When ready to serve, reheat the pork in an aluminum pan with the juices from smoking at 250 degrees Fahrenheit until warmed through. Alternatively, you can reheat smaller portions in a skillet over medium heat with a drizzle of olive oil for some added crispiness.
Smoking a pork butt on a Green Egg is a fantastic way to create tender, flavorful pulled pork. By following this recipe and tips, you'll be able to achieve juicy and fall-apart meat that will impress your family and friends. Whether you're new to smoking or a seasoned pro, this recipe is sure to become a favorite in your barbecue repertoire.
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