Growing up, I have cherished memories of indulging in mouthwatering pulled pork sandwiches at Pierce’s Pit BBQ in Williamsburg, VA alongside my father. Each trip to my grandparents’ house in Norfolk, VA included a pit stop at this extraordinary eatery. To recreate those nostalgic moments, I now prepare my own pulled pork sandwiches, paired with coleslaw and an ice-cold Dr. Pepper. So, kick back, grab a refreshing Dr. Pepper, and join me on this journey to discover the secrets of smoking a Boston Butt on the Big Green Egg.
Preparation and Rubbing
To begin, carefully score the fat cap of an 8 to 10-pound boston butt. This allows the rub to penetrate the meat. Use yellow mustard as a binder for the rub, or if you prefer, you can substitute it with olive oil or hot sauce.
I recommend using Dizzy Pig Dizzy Dust as the BBQ rub. Meanwhile, let the seasoned Boston Butt rest at room temperature while you preheat the Big Green Egg to 250°F. For a smoky flavor, add 3 to 4 chunks of hickory wood to the lump charcoal.
Smoking the Boston Butt
Once the Big Green Egg reaches the desired temperature and the smoke turns a light grey color, carefully place the Boston Butt inside the smoker with the fat side facing down. Allow it to bathe in the smoky goodness for 3 hours before checking its progress.
At this stage, prepare a spritz using a mixture of equal parts apple juice and apple cider vinegar, along with a few dashes of hot sauce and Worcestershire sauce.
After 3 hours, carefully open the Big Green Egg and inspect the Boston Butt. If you notice any dry patches, spritz them with the mixture you prepared. Repeat this process every 30 minutes until the internal temperature reaches 165°F and a flavorful bark has developed.
Wrapping and Finishing
Once the Boston Butt reaches 165°F and the bark is to your liking, carefully remove it from the Big Green Egg. Now, double wrap the butt tightly in aluminum foil and return it to the smoker. Increase the temperature to 275°F and continue cooking until the internal temperature of the meat reaches 204°F and it becomes tender when probed. If you are curious about the impact of wrapping the Boston Butt, you can read more about it HERE.
This final stage may take an additional 3 to 5 hours but remember to rely on your thermometer. When the probe effortlessly glides in and out, reminiscent of poking a bag of butter, it’s time to remove the Boston Butt from the Big Green Egg.
Resting and Serving
Crack open the foil to release the steam and heat, then tightly rewrap the Boston Butt. Allow it to rest in a cooler for 1 to 2 hours. After the resting period, remove the bone and effortlessly shred the luscious meat.
Finally, it’s time to assemble the ultimate pulled pork sandwich and savor the flavors.
