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This pork butt recipe is a classic and straightforward way to smoke a pork butt on a Big Green Egg. The pork butt is first coated with a mixture of yellow mustard and apple cider vinegar, which helps to tenderize and add flavor to the meat. A generous amount of BBQ rub is then applied, giving the pork a smoky and savory flavor. Apple juice is added to the disposable aluminum pan to keep the pork moist and add a touch of sweetness. The pork butt is then smoked for several hours until it reaches an internal temperature of 195°F, ensuring that it is fully cooked and tender. After resting for at least an hour, the pork is ready to be pulled apart and served as a delicious and satisfying meal.


  • 8-10 lb pork butt
  • 1/4 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup BBQ rub
  • 1 cup apple juice


  • Preheat your Big Green Egg to 225°F with indirect setup, adding your preferred smoking wood (hickory or apple).
  • Apply the yellow mustard and apple cider vinegar to the pork butt, then sprinkle the BBQ rub all over.
  • Place the pork butt on a rack in a disposable aluminum pan to catch the drippings and put it on the grill.
  • Smoke the pork butt for 6-8 hours, or until the internal temperature reaches 195°F.
  • Remove the pork butt from the grill, wrap it in foil, and let it rest for at least an hour before pulling it apart.



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