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    Home » Pulled Pork on the Big Green Egg

    Pulled Pork on the Big Green Egg

    Scott Holmes Posted: February 7, 2021 Last Modified: February 7, 2021 This post may contain affiliate links, we may receive a commission if you purchase a product after clicking on one our our links at no additional cost to you.

    Close up of pulled pork on the big green egg with bark mixed in.

    Texas has brisket, Memphis has ribs, here in Alabama BBQ means pulled pork. I love making pulled pork on the Big Green Egg. Hanging out in the backyard with a cold drink and the smell of smoked pork butt in the air is my happy place. I make Boston Butt on the Big Green Egg you can use any smoker. This recipe will give you great results.

    Jump to Recipe Print Recipe

    I made my first smoked pork butt in 2008 on the deck of our first house. I was still fairly new to grilling and had never smoked anything before. At the time a pork butt was super cheap and I decided to buy a small one to try. I took it home to attempt an indirect smoke on my Weber knock-off kettle grill. I figured even if the smoke pork butt wasn't any good $8 was worth it to spend the day sitting on the deck grilling. The smoked pork butt turned out great, and I was right about how much I'd enjoy the process.

    Then I found the Big Green Egg

    After a few smokes on my cheap grill, I decided I wanted something better. I had never heard of a Big Green Egg, but I soon became obsessed and started saving up for one. I've been grilling on the Big Green Egg for a decade and pulled pork is still one of my favorites. The smells of a Boston butt on the green egg takes me back to the deck of our first house. But you're not here for my nostalgia so let's get down to business.

    Close up of pulled pork on the big green egg with bark mixed in.

    The meat

    The best thing about making pulled pork is how cheap it is. You should be able to find Boston butt/porks shoulder for $1.50 or so a pound. In an age when even skirt steak and wings are expensive, this is a great bargain. Even better, Boston butt is quite possibly the most forgiving cut of meat you could ever cook. The size and high-fat content make it virtually impossible to overcook. I imagine I've smoked more than 100 of them and I've only smoked one that was inedible. That was also the time I learned to never trust a built-in thermometer, 70 degrees off over 16 hours can really add up.

    I try to find butts around eight pounds. Much bigger and they tend to get tough, and the timing tends to work out well for me at that size. You'll frequently see them cryo-packed two to a package. Go ahead and make two. It's the same amount of effort and leftover pulled pork freezes well and is great for things like Smoked Nachos.

    a raw pork butt.

    The prep

    Boston butts are messy to get out of the packaging, so have the hot water running and plenty of paper towels. If you got a cry-packed butt it will likely smell like sulfur when you open it. Don't worry it is a normal confinement odor and doesn't mean you got bad meat. You're number one goal with prep is creating a great bark. Unless you brine your Boston butt (I've never tried this but have always meant to) pretty much anything you do is only going to flavor the outside. Most of the flavor is from the fat in the pork butt and the smoke it's going to spend half a day or so soaking up.

    I generally use my pork rub recipe for pulled pork on the Big Green Egg, but I've made great smoked pork butt with just salt, pepper, garlic powder, and red pepper. The key is making sure you get a nice dry exterior to start your bark. Remove your pork butt from the packaging and dry it thoroughly with a paper towel. Place it on a rimmed pan or cookie sheet and cover it liberally with pork rub. For the best bark rub your Boston butt and let it rest in the refrigerator overnight.

    A raw pork butt covered in BBQ rub.

    The smoke

    This is where the magic happens. I prefer applewood or hickory for a Big Green Egg pork butt, but you could go with something bolder like pecan or mesquite if that's more your taste. Go for large chunks, you want smoke from your wood to burn throughout you cook. Wood chips tend to burn off too quickly for a low and slow cook. I make this pork butt on the Big Green Egg, so these tips are geared toward it, but should be fairly applicable to whatever smoker you use.

    It is always easier to sneak up on a temperature on an egg. The thermal properties of the ceramic in a big green egg are great for holding heat and acting like an oven, but they also make it take forever to lower the heat. Keep a close eye on your temp as you get the egg started and make sure you start hitting the breaks early and come up to the temp you're looking for.

    Wood chips close up on coals.

    You're going for low and slow here. I like smoking pork butt at 200 and pulling it at 200 (I let it get up to 225 occassionally). I enjoy the symmetry of cooking the pork to ambient temperature. It also gives you an extra slow cook and super tender pork. You'll want to make sure you have plenty of lump in the egg and shouldn't need to add more or open the egg until it's time to pull your meat off. Remember, if you're looking you're not cooking.

    Fill your fire bowl with your choice of lump and start your fire in a small part in the middle. Keep an eye on your temp and start adding your wood chunks as you get to 175 to 180. After you add your wood chunks add the plate setter (or however you set up your smoker for indirect cooking). Put on your grate and grate thermometer probe. You have a thermometer probe for your grate right? I highly recommend a probe at grate level, but you can still make a Big Green Egg pork butt if you don't have one, you'll just need to keep a closer eye on the internal temp of your meat and know your smoker.

    When you first put on your smoke wood there will be large billows of thick white smoke. It will smell good and you'll want to rush to get your meat right in the middle of it. Don't. This smoke is bitter and isn't going to give you the flavor you're after. Wait until you get your temperature leveled off and your smoke turns into whispy thin blue smoke. You'll smell the difference between this smoke and the earlier white smoke.

    Big Green Egg with smoke coming out of the top.

    The cook

    Insert your thermometer probe into the thickest part of your pork butt. Make sure you don't hit the bone. Add your Boston butt to the Big Green Egg. Shut your egg and don't open it again until you take your meat off. There is no need to baste or spritz a pork butt on a Big Green Egg. This cut of meat has enough fat in it there's nothing you can do that will make it juicier. All you're going to do is kill your bark and destabilize your smoker's temperature.

    If you've never made a pork butt on the Big Green Egg before get ready for the stall. The folks at Amazing Ribs can explain it better than I can but be prepared for your pork butt to stall around 150-160 degrees. You will think you've lost your mind and you'll be tempted to start increasing your heat. Let it be. This is the slow part of low and slow cooking.

    Speaking of slow, Boston butt on the Big Green Egg can be maddeningly slow on occasion. Cooking at 200 I generally plan on 2 hours a pound. Pulled pork on the Big Green Egg is not something you should try to time precisely, but as you'll see below, that's not a problem.

    Smoked pork butt close up before being pulled.

    The rest

    When you butt hits between 200 and 203 pull it from the smoker and wrap it in aluminum foil. Then wrap it in a large towel (don't use the good towels for this) and place it in an empty cooler. Make sure you rest your butt for at least an hour, but it can stay like this for several hours. This is why you should always plan to have your pork butt done early. It is far better to let it rest for three or four hours in a cooler than it is to be trying to get one to finish while everyone stands around the kitchen looking at you.

    Every Boston butt is different and you'll be amazed how some seem to cook fast and other seem to take forever.

    The pull

    Once you've let your Boston butt rest it's time to turn it into pulled pork. You can do this a number of ways. I don't recommend using your fingers as the meat will still be super hot even if it's been in a cooler for a few hours. First, make sure your meat is on something that will keep the juices from running all over your counter. We usually put a cutting board on a rimmed cookie sheet for this part.

    Remove the bone (it should slip right out) and begin shredding the pork. You can use forks to do this, I have a set of plastic bear claws that work really well. I'm a big fan of my pulled pork being inside-outside. You get the tender inner part of the smoked pork butt as well as the crispy seasoned bark. If you go to a BBQ restaurant and ask for inside-outside and they don't know what you mean it is time to leave. I find the bear claws make it easy to both shred the meat and incorporate the bark.

    Time to eat

    I'd say now for the fun part, but truth be told, as much as I love eating great BBQ I enjoy cooking them even more. But eating them is a close second. We like to serve pulled pork on the Big Green Egg on cheap hamburger buns. The buns act as a great base to soak up both our homemade BBQ sauce and our white BBQ sauce. This pulled pork really doesn't need a sauce, but I occasionally enjoy a combo of white and red on mine. A slice of good cornbread is also an excellent option.

    pulled pork close up with bark on a platter.

    Pulled Pork on the Big Green Egg

    Delicious tender smoked pork butt! Perfect for game day or a summer BBQ.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 16 hours
    Resting Time: 2 hours
    Total Time: 18 hours 10 minutes
    Course: Dinner, Lunch, Main Course, Pork
    Cuisine: American, BBQ
    Keyword: BBQ, Big Green Egg, Pork, Pork Butt
    Servings: 12
    Calories: 399kcal

    Equipment

    • Big Green Egg or other smoker

    Ingredients

    • 8 pound Boston Butt
    • Pork Rub or your favorite rub.

    Instructions

    • Liberally apply rub to Boston butt and rub into the meat.
    • Place in a refrigerator uncovered preferably overnight.
    • Light smoker and add your choice of wood (I prefer apple and hickory for pork) and allow the initial thick white smoke to burn off.
    • Stabilize your smoker to 200°F, place a thermometer probe in the thickest part of your Boston butt taking care not to contact the bone.
    • Add the Boston butt to the smoker and maintain a temperature between 200°F and 225°F. Smoke pork butt until it reaches 200°F, about 2 hours a pound.
    • Carefully remove the smoked pork butt from the smoker, remove the temperature probe and wrap pork butt in aluminum foil then an old towel. Place in cooler to rest for at least 1 hour.
    • Just prior to serving remove the smoked pork butt from the cooler and shred the meat. Be sure to mix the crusty bark into the rest of the meat.

    Nutrition

    Calories: 399kcal | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 197mg | Potassium: 1025mg | Calcium: 42mg | Iron: 4mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Melanie Smith

      May 27, 2021 at 12:41 pm

      So do you get up really early in the morning to do this for dinner, or do you start it and then go to bed?

      Reply
      • Scott Holmes

        May 27, 2021 at 9:56 pm

        Great question, I probably should have covered that. I plan on roughly 2 hours per pound at 200F, every butt is different so it can give or take. So depending on my size and when I want to eat I either put it on the night before or early that morning. Often I get it started around midnight and enjoy spending some time alone on the patio with a drink and a Grateful Dead show. I always err on being done too early, wrapped in foil, then a towel, and placed in a cooler these butts can rest and stay well above food-safe temps for several hours. You can even leave your probe in to monitor internal temp if you like. Hope you give one a run and enjoy, this is one of my favorite things to cook!

        Reply
        • Ben Morgan

          April 02, 2022 at 12:59 am

          5 stars
          What Grateful Dead show do you recommend? I’m also in Alabama (Hoover) and saw the Grateful Dead around 20 times in the 90s. Lately I’ve enjoyed 5/8/77 (Cornell), The ‘73 show in OKC, New Haven ‘78 and Filmore East 1971 (aka their live album titled “Ladies and Gentlemen the Grateful Dead”).

          Regards.

          Reply
          • Scott Holmes

            April 04, 2022 at 3:37 pm

            Thanks for stopping by! I’m a big fan of 81, 87, and 89. If I had to pick two shows I’d go with the Tuscaloosa show on 5-17-77 just 9 days after the Cornell show and 7-4-81 in Austin, it has a great summertime party vibe.

            Scott

            Reply
          • BobSea

            August 18, 2023 at 7:11 pm

            5 stars
            All grate shows to go with a grate cook!
            Try 12/31/78… epic in my opinion, but I was there

            Reply
    2. Chris

      June 08, 2021 at 2:28 pm

      How much wood is needed for the egg?

      Reply
      • Scott Holmes

        June 08, 2021 at 8:36 pm

        Hi Chris, if you're talking about your smoking wood I like to use 4-5 nice fist-sized chunks, but ultimately it is a preference you can play around with. If you mean your lump I prefer a nice full firebox. I've had good success over the years coming up slow on the temp and keeping the temp down. If I do an overnight cook with a full firebox I can usually get several more cooks out of the leftover coal. Let me know if I missed anything!

        Reply
        • Chris

          June 09, 2021 at 2:26 pm

          I'll be using an Egg for the first time this July 4th. So, as far as procedure, I should have a full firebox of charcoal and then place 4-5 chunks of applewood (or other) atop the coals, light that, and regulate the temperature from there?

          Thank you for the reply, this recipe looks like it will be a crowd pleaser if done correctly!

          Reply
          • Scott Holmes

            June 10, 2021 at 10:42 am

            Absolutely, you’ve got it down! If you haven’t done low and slow before it takes some getting used to. It’s more like steering a cruise ship than a speed boat. A good probe thermometer and patience is key.

            Butts are generally cheap enough (even now) that it may be worth doing a trial run in advance to dial in your process. Leftover pork saved really well and in my book there’s no such thing as too much BBQ.

            Regardless you’ll want to give yourself room to be done early rather than late and remember, a butt is the most forgiving cut of meat you could get.

            Let me know how it turns out!

            Reply
            • Chris Walsh

              June 22, 2021 at 2:03 pm

              Hey Scott! I was wondering -- if I put 2 separate Boston Butt's on the egg, does that increase the cook time, or no? If I put 1 eight lb Butt vs 2 separate eight lb Butts, will that alter the cook time overall?

              Thanks!!

            • Scott Holmes

              June 22, 2021 at 6:57 pm

              Hey Chris, thanks for reading! Short answer, no I don’t think it will make an appreciable difference. I’m sure Google would give inconsistent answers among the various experts.

              My theory is this, there is such wide variation in how long each butt takes that even if it takes 5% longer for two it should still fall within the general margin of when you’d expect one to be done.

              Hope that makes sense! Let me know how it turns out.

          • Robert

            June 14, 2023 at 2:17 pm

            What I have learned so far is to put the chunks of wood on the outer part of the coals. This helps create a longer smoke and better control of the temperature. When I put the wood chunks in the center of the coals it simply burns hot and fast.

            Reply
        • GHJ

          June 19, 2021 at 7:21 pm

          How do you monitor your temp probe if you don’t open the egg until you are ready to pull it?

          Reply
          • Scott Holmes

            June 19, 2021 at 9:35 pm

            I use a FireBoard 2. There are plenty of other options that work well, though I really like my FireBoard.

            Reply
          • Mike

            September 28, 2021 at 10:06 pm

            Do you use a drip pan filled with water or other liquid on top of conveggtor?

            Reply
            • Scott Holmes

              October 01, 2021 at 5:57 am

              Good morning Mike,

              I don’t generally use a drip pan unless I’m doing a chicken, Turkey, or something else I want to make gravy from. The egg does a great job of keeping in moisture so the meat doesn’t dry out. Some people use a drip pan to help keep the plate setter clean, but I generally just fire it up for a steak or pizzas to burn off any grease.

              If you do use a drip pan I’d get one that’s disposable, I promise you don’t want to have to clean that thing out!

              Thanks for reading!

              Scott

            • Mike

              April 01, 2023 at 1:50 pm

              I'm getting ready to try my first pork butt next weekend and am wondering, do you cook it right on the grate in your egg or in a pan or anything? I'll be using a green egg also.

            • Scott Holmes

              April 01, 2023 at 4:25 pm

              Hi Mike!

              I cook mine right on the grate. Some people put foil down over the platesetter to keep it from getting covered with pork fat, I don’t generally though.

              Hope you enjoy!

              Scott

          • Chris

            May 29, 2022 at 5:49 am

            Do you remove or trim the thick fat cap on the bottom of the meat? Do you put the fat side down?

            Reply
            • Scott Holmes

              May 29, 2022 at 10:48 am

              I don’t trim the fat, an typically some it fat side up for pork. Hope you enjoy!

              Scott

        • Nev

          June 10, 2022 at 8:25 pm

          Are you a believer of fat side up or down? Thanks! Excited to give this recipe a try!

          Reply
          • Scott Holmes

            June 10, 2022 at 8:27 pm

            I’m a fan of fat side up for butts. Fortunately they’re so forgiving you can’t really go wrong either way!

            Hope you enjoyed it!

            Scott

            Reply
    3. Jim

      June 09, 2021 at 2:39 am

      Do you place butts fat cap up or down on the EGG?

      Reply
      • Scott Holmes

        June 09, 2021 at 6:04 am

        I go fat cap up. If you find you have trouble keeping a good low temp and they get more done on the bottom than you prefer reverse it so the fat cap protects the bottom from the heat. Ultimately there’s enough fat in a butt that will render to keep it from drying out to make it not critical either way.

        Reply
    4. Stuart

      October 09, 2021 at 4:02 pm

      5 stars
      I cook mine at 220 but slow and low. I have a three pound but cooked about 7 hours till 200 then took off to rest. I made a brown sugar bourbon rub for mine and over night then on the egg

      Reply
    5. Michael McMahon

      October 28, 2021 at 9:56 am

      5 stars
      Awesome Mine didnt have a bone and cooked the 9 pound butt in 13 hours at 210 degrees

      Reply
      • Scott Holmes

        November 07, 2021 at 8:17 am

        Glad you enjoyed it! Hard to beat a homemade butt!

        Reply
    6. Blake

      December 28, 2021 at 10:51 am

      Do you use a binder for the rub?

      Reply
      • Scott Holmes

        December 28, 2021 at 12:42 pm

        I don’t use a binder and have never had a problem getting the rub the adhere to the meat. I do use yellow mustard on ribs before I rub them and do t think that would cause any issues here if you’d prefer a binder.

        Hope you enjoy!

        Scott

        Reply
        • Blake

          December 28, 2021 at 1:18 pm

          Thank you! I'm doing one this coming Friday for New Years and plan on sticking to this recipe pretty closely. Have had my Egg for about 6 months now, Can't beat it!

          Reply
          • Scott Holmes

            December 28, 2021 at 1:48 pm

            Awesome! Let me know how it turns out!

            Scott

            Reply
    7. Chuck

      January 06, 2022 at 9:37 am

      I have a 17 lber, I wonder if it would be better to cut that sucker in half and smoke two 8.5 lber's instead of that large one. Got it at Costco.

      Reply
      • Scott Holmes

        January 07, 2022 at 6:57 pm

        Sounds like a great start to the weekend!

        Never seen in that big, but often they’re sold in two packs that total around that size. Might double check, the cutting might have already been done for you!

        If not I’d probably cut it in half, but I couldn’t even begin to tell you where to start with this process!

        Good luck and enjoy your BBQ!

        Reply
    8. John

      January 13, 2022 at 7:38 pm

      5 stars
      Thanks for the efforts and expertly documenting your experience Scott. I just picked up a 14 pounder from costco and will be giving it a go this weekend. (They indeed do come in 2 pieces.) Just rubbed them and letting them sit overnight in the fridge. I have done this previously a few times on the egg, but I fit in the impatient people category and bump the temp when it stalls. Not doing it this time. We are not scheduling any meals around it, so it is done when it’s done!

      Reply
      • Scott Holmes

        January 13, 2022 at 8:02 pm

        Making me hungry, I need to make another soon. Let me know how it turns out!

        Scott

        Reply
    9. Brian

      April 10, 2022 at 8:22 pm

      Hello, Thanks for posting your recipe. Looks great! Do you soak your wood chunks in water or just put them on the coals dry?
      thank you

      Reply
      • Scott Holmes

        April 11, 2022 at 6:49 pm

        Glad you found us! I’ve done it both ways, but typically don’t soak them. Let me know how your cook goes!

        Scott

        Reply
      • Mike

        April 09, 2023 at 5:26 am

        Thank for your previous reply to my grate question. I have my pork butt on the egg as I type this, but it's only 4.25 lb and has been going for 20 hours and does not want to get past 186°. Also, my egg ran out of lump (almost) at about the 15 hr mark, even though I had the fire box full and ash all vacuumed out before I started. There were a few glowing coals left, but my temp was dropping steadily even though my thermoworks fan was blowing. I added more lump, but it took over an hour for the meat to get back to the temp it had been at before, so I know that was a big setback. I just don't know how/why I ran out. Everyone says that doesn't or shouldn't happen, and then I also don't know why such a small butt is taking so long even still. It's been at 186° for over 2 hours and keeps dropping to 185ish and coming back to 186 but won't get past that.

        Reply
        • Scott Holmes

          April 09, 2023 at 6:30 am

          Hi Mike,

          Sorry you’re having trouble, sadly that’s part of the adventure sometimes! I actually had my first too low cook Friday night. Ultimately my butt ended up staying in the danger zone too long so I tossed it. 20 hours is a really long cook especially for that size of butt. I am not a safety expert and there are too many variables for me to give you food safety advice, but it sounds like you should determine if your meat has hit the temperature guidelines for safe consumption.

          I’ve never had much trouble getting up to temp, typically holding it low is the challenge. You may look to make sure your platesetter etc. are in the proper position and if the firebox opening is fully lined up with the door of your base. Damp coal and rain can also make it harder to get to temp.

          Reply
    10. Scott

      April 28, 2022 at 9:29 am

      We want to make this a couple days ahead for a graduation party. Can it be made ahead and kept moist? How do you reheat?

      Reply
      • Scott Holmes

        April 28, 2022 at 9:11 pm

        Good evening,

        Thanks for visiting! I often make two and only pull one. For the second one after it rests we vacuum seal it and put it in the freezer. I then toss it in the sous vide bath at 260 for 24-16 hours then 20ish minutes before I’m ready to eat I remove it from the bag and stick it in a 400 degree oven just enough to get some crisp back in the bark then pull it. I’ve had great success with that.

        I don’t think I’ve ever done one only a day or two in advance. You could pull it then bag it and reheat in a crockpot, or wrap tightly in foil and reheat in the oven to pull. Since I don’t have personal experience doing that I’d probably recommend doing a cursory Google review and blend the options that make the most sense to you.

        I’d love for you to come back and let us know what you chose and how it worked out, and congrats to the graduate!

        Scott

        Reply
        • Callie

          February 11, 2024 at 11:02 am

          5 stars
          Thank you for the expert article. It was very helpful. I am now resting a 10 pounder and getting ready to enjoy it for Super Bowl later. It looks like it’s going to be perfect. This was by far the most informative article I came across and believe me I went through many posts and forums. 215-230F for 21.5 hours.

          Reply
          • Scott Holmes

            February 11, 2024 at 11:27 am

            Awesome, glad it helped! Hope you enjoy the final product!

            Reply
    11. Rob

      July 04, 2022 at 8:34 am

      5 stars
      Following your recipe for our Indepence Day BBQ with neighbors. Anxious to see how things turn out. Right now I am at 15 hours on a 9lb butt. Figure 3 to go.
      I am using a pit thermometer for the first time. The pit has been set at 225* but the grill thermometer shows 200* and sometimes less. I had at 200* but the grill thermometer was in the 165* range. Just trying to figure out which number to work with. I need this thing done on time and afraid I have been cooking too low.
      In the past, I have always use the grill thermometer and it has turned out well.

      Reply
      • Scott Holmes

        July 04, 2022 at 9:13 am

        Good luck, let me know how it turns out! They’re all a little different, but if you’ve been going for 15 you can probably open it up some and let you pit get hotter just monitor your internal temp and pull it when you hit 20.

        Reply
        • Rob

          July 05, 2022 at 12:53 pm

          5 stars
          Thank you Scott. I cranked it up a bit but slowly. It turned out fabulous! It took almost 21 hours but everyone was elated with the results. Thanks for your quick response.

          Reply
          • Scott Holmes

            July 05, 2022 at 1:23 pm

            Glad to hear it turned out!

            Scott

            Reply
    12. Patrick Buckley

      August 06, 2023 at 4:24 am

      Just launched an 8 pounder on egg this morning at 6:50…..had a rub on it last night then refrigeration…I use an aluminum tray with 2 beers ,onion soup mix , spices and a chunked up onion ,…on the butt I put fat on top scored…with a rib sauce and mustard also rubbed in …now the egg is at around 210 or so …now it’s ready for my party to arrive this evening

      Reply
    13. Alan Oatman

      August 13, 2023 at 8:59 am

      5 stars
      Appreciate the advice; doing my 2nd pork butt on the BGE; when I used this method the first time the results were amazing.
      Thanks for sharing your experience and expertise.

      Reply
      • Scott Holmes

        August 13, 2023 at 9:46 am

        Awesome! Glad it helped!

        Reply
    14. Dominic Lane

      September 08, 2023 at 8:21 am

      5 stars
      Hello, I’ve just started my first ever butt. It’s an 11 pounder.
      It went in at 1400hrs and I’m aiming for 1200hrs finish tomorrow.
      It’s only my 4th cook on my XL BGE so fingers crossed.
      I will let you know how it turns out.
      Dominic - UK

      Reply
      • Scott Holmes

        September 08, 2023 at 9:48 pm

        Good luck! I can’t wait to hear how it turns out. Remember a butt is super forgiving, relax and enjoy the cook!

        Reply
    15. Michael Wilhelm

      October 16, 2023 at 8:01 pm

      5 stars
      First time smoking anything on a smoker that was given to me and it turned out amazing. I followed the instructions and put my own twist on making the bark, which went really well. Otherwise I feel confident and am so happy for all of the valuable insights and explanations in this article recipe.
      Cheers!
      -Michael from FDK

      Reply
      • Scott Holmes

        October 17, 2023 at 4:47 am

        Glad you enjoyed it! Absolutely one of my favorite cooks, especially this time of year.

        Scott

        Reply
    16. Shawn

      January 21, 2024 at 5:56 pm

      Still in the egg, but temp is starting to rise. The stall happened around 150, and was stuck in it for almost 5 hours. Excited to finally eat, but man the stress I was feeling during that stall was real!

      Reply
      • Scott Holmes

        January 22, 2024 at 12:04 pm

        Hope it turned out great!

        Reply
    17. Robert Jarvis

      January 22, 2024 at 12:06 pm

      Delicious, works everytime

      Reply
      • Scott Holmes

        January 22, 2024 at 1:17 pm

        Glad you enjoy it!

        Reply
    18. JW

      June 22, 2024 at 11:48 am

      5 stars
      I would like to thank you as well as the other 12 people who shared this meal last night. I cooked at 210 for 19 hours. Put it on at 8 pm the night before and it was ready mid-afternoon the next day. Had resting time wrapped in a towel in the cooler for a few hours. Was excellent, lots of compliments, but not many leftovers!!

      Reply
      • Scott Holmes

        June 22, 2024 at 2:01 pm

        Great to hear! Glad it went well!

        Scott

        Reply
    19. Monty Barnard

      September 13, 2024 at 8:40 pm

      5 stars
      This recipe is excellent--well written and quite informative. Thank you.

      How many hickory chunks do you recommend using for an 8 pound butt in a 16 hour cook?

      Reply
      • Scott Holmes

        September 13, 2024 at 8:45 pm

        Thanks!

        Chunk amount is more art than science, in my opinion. Also, chunks vary in size. I toss in several, some closer to the starting flame and some a little further out. One day I’d like to do a side by side with wood chunks added and just coals.

        Id say it’s hard to mess up if you keep your eye on the temp and take your time.

        Try some of that white BBQ sauce and let me know what you think!

        Scott

        Reply
        • Monty Barnard

          September 14, 2024 at 2:06 pm

          5 stars
          Thanks for this reply regarding wood chunks.
          The 8 pound butt has been in my BGE at 210 for 16 hours; the meat's internal temp is 177. I would like to be able to pull it off the grill in one hour at the latest. Since pork shoulder is forgiving, is it ok to crank the pit temperature up in order to assure that the meat temp reaches 200 in an hour? Or will doing this compromise the quality of the final product? Thanks for you observation.

          Reply
          • Scott Holmes

            September 14, 2024 at 4:34 pm

            Man, that guy has really stalled on you! Should be good to crank it at that point.

            Reply

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