Smoked Pork Butt (Pulled Pork) On The Big Green Egg




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Korey Jerome: I used your recipe tonight and it turned out great! thank you for doing the video. 10 lb with bone in turned out just like you said.

Kim: I use your video for review each time I smoke a pork shoulder. One thing additional I have leaned is after reaching the done temperature, wrap the whole shoulder in towels and put it in an empty ice chest for 2 to 4 hours to rest. That is where magic happens. The peptide bonds in the meat continue to break down and the meat will melt in your mouth. Good stuff!

Jeff Fouts: Use a hand mixer, no need for claws

Stereobrainagain: Don’t cut off the fat membrane on top. It will melt slightly and the fat will tenderize as it drips into the meat. You also won’t have to worry about it drying out, so wrapping in foil won’t be necessary. You did say fat side up, which is true. But don’t cut it off.

Ryan Sutherland: How much wood chips do you place under the charcoal? Smoking my first Pork Butt tomorrow

sunnohh: That apple cider vinegar thing, neat!

pesiuber: Thank you for using gloves

Veritas Rex: Is there any other bone other then the one you pulled out.

Kim: Going to give it a try. My first pork butt. Thanks for the pointers.

Kim: Thanks! I noticed in this and your brisket video you add butter or vinegar to the water. Do you feel certain it adds value as what evaporates is water vapor? Thanks again!

Scott Ruthstrom: Can provide the pork shoulder rub you use? Can't seem to locate it. Thanks!

Andrew Clamp: great video, I'm getting up at 4 am to start mine tomorrow.

Sooz3112: Very helpful video - thank you for taking the time to put all this together. The pulled pork looked delicious at the end!! I'm looking at buying a BBQ and a Smoker at the moment, but rather than buying 2 separate items - I think I'll just buy the Big Green Egg ;).

BBQ Spit Rotisseries: Thanks so much for the great video.

BBQ Spit Rotisseries: Thanks so much for the great video. Love it!

Nicholas Medovich: I use all three types. picnic, Boston Butt, and Whole Memphis shoulder. I even have my recipes on notes. :)

DD556 762: Great video . I use 100% apple juice and will inject mine with Italian dressing.

David King: What is ideal internal temp when you're about to wrap it in foil? Or is it just 6 hours no matter what?

Tugboat: so if you dont foil what would happen?

Chris Noble: Doing my second butt after using your technique for my first ever. I used my own rub but the first one I did was awesome. I expect the second to be just as good. I think the pan with the water and apple cider vinegar is key. Lots of pulled pork I have had is dry. This was super moist. Thanks for the help!
Rating:
Smoked Pork Butt (Pulled Pork) on the Big Green Egg 5 out of 5

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Grace Skelton: Names in English?
Korey Jerome: I used your recipe tonight and it turned out great! thank you for doing the video. 10 lb with bone in turned out just like you said.
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Smoked Pork Butt (Pulled Pork) on the Big Green Egg