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.