Today I’m eating overnight BBQ smoked pulled pork from the Big Green Egg.
You’ll see a lot online regarding different strategies for great pulled pork — injecting, saucing, wrapping with honey, apple juice and all that. Since I’m planning to set it and forget it over night, and I want to stay true to the classic, I’m just focusing on pit temp and time. You can do this on any grill, but today I’ll show you how to do it on the Big Green Egg.
Preparing the Smoked Pork Butt
Get the Egg set up for 250 degrees indirect cooking. I’m loading about 10 cherry chunks on the bottom and in the middle of the charcoal. This will ensure even smoking throughout the long cook. Light the grill with the bottom vent and daisy wheel all the way open. When the temp nears 250 degrees, leave the bottom vent open and close the daisy wheel with the pedals half open. The Egg will drop temp a little before recovering and maintaining 250 degrees for several hours.
While the grill is coming to temp, let’s season that pork butt. I pulled this 7-pounder straight from the package without any trimming. This is a home cook and I want to go to bed, no need to go crazy with trimming to perfection or isolating the “money muscle.”
I’m using Killer Hogs THE BBQ Rub to season this liberally on all sides. You’ll want to do this about an hour ahead of the cook or the night before and leave the pork in the fridge.
When the grill is up to temp, stick an internal temperature probe in the thickest part of the meat and put on the grill with the bone facing the back, where it is always hottest on the Big Green Egg. Close the lid and check the temp again in an hour. You may need to make minor adjustments to the daisy wheel to land on 250 degrees.
Now, go to bed.
10 hours later check your grill temp and internal probe. The grill should still be running around 250 and the probe will be anywhere from 160 degrees to 190 degrees. Mine was at 160, so I had to just wait it out. 160 degrees is the point where you could wrap if you wanted and get the temp up to 200 within an hour or so.
The stall is no joke. When you don’t wrap larger cuts, evaporation causes the meat’s internal temperature to stall out after a steady rise. This can last anywhere from an hour to several hours. And for great BBQ, you just have to wait it out — or you cheat and wrap.
This cook took 15 hours in total, but this is what you want to see — a dark bark with a little jiggle when you touch it. That jiggle is the BBQ holy grail. You’ll see it on brisket and pork and it indicates all the connective tissue has broken down and the meat will be super tender and moist.
From here, remove the butt from the pit, wrap it in foil and put it in a cooler to rest for 1-2 hours or as long as about 4 hours if by some miracle your BBQ is done early.
After the pork has rested, it’s finally time to pull. The bone should come out pretty clean and your pork will easily shred and pull part. Sprinkle a little more rub over the pork and pull it to your desired consistency and you’re done.
You can put it on sandwhiches, eat your fill while pulling, use it for nachos or breakfast tacos… or whatever your heart desires.
Pork butt is one of the easiest cuts to BBQ. The key as with any good BBQ is keeping your pit at a consistent temperature and just wait it out. This cook took 15 hours at 250 degrees and produced unmatched results.
I hope you enjoyed this recipe. The full recipe is linked in the description below and at manwhoeats.com. And remember to hit that like and subscribe button for all my recipes.
See ya next time.Print
This basic recipe gets your perfect pulled pork every time, just don’t set your timer. The cook can take 10-15 hours depending on the size of your pork butt.
- Set grill/smoker for 250 degrees indirect cooking with cherry wood chunks for smoke flavor.
- Season pork butt liberally on all sides with your favorite BBQ rub. This can be done the night before and kept in the fridge overnight or done 2 hours before your cook.
- Put pork butt on grill and smoke 10-15 hours or until internal temperature reads 195-200 degrees and the meat “jiggles” when you poke it.
- Remove pork and wrap in aluminum foil and place into a cooler to rest for 1-4 hours.
- Pull pork to your desired texture, sprinkle with extra rub and serve immediately on sandwiches, in tacos, on nachos or whatever you like.
- Category: Pork
- Method: Smoking
- Cuisine: BBQ
- Serving Size: 8 oz.
- Calories: 417
Keywords: Big Green Egg, BGE, Pulled Pork, Recipe, Smoked