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




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Did this video help you?

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!

Robert Rodgers: Nice video, thanks for sharing. Just got my BGE and am researching techniques on cooking a butt. Two questions, one have you tried Coleman's mustard rather than French's yellow; two do you ever use the method of taking a foiled butt, wrapping in a towel then leaving in a cooler?

Techno Vol: Nice video... I'm actually doing a pork butt today using the "turbo" method. Cooking at 300° until it reaches 160° and then wrapping with foil until it reaches 202°. I would like to mention that while doing prep, you need to be careful with getting both hands "dirty". You need to keep one clean to handle your bottles etc. You're leaving a good deal of raw pork juice on them.

Lilly Stein: Thank You! I'm doing my second one (with your recipe) in the a.m. Got meat marinating now. I have small chips of the wood...is that ok? Also, what do you think about injecting the Pork Butt prior to putting on the grill with a mixture of (worchestshire sauce, garlic powder, apple cider vinegar & apple juice)? That is along with your over night seasoning on the Butt... Let me know what you think please....

Bob Mallory: My first cooking on the Big Green Egg. Turned out wonderful. Easy to follow video

CryptoJoe: Great Video... You in Lakeway? Thought I heard a plane land. Lol
Rating:
Smoked Pork Butt (Pulled Pork) on the Big Green Egg 5 out of 5

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sunnohh: That apple cider vinegar thing, neat!
jhon calvo: wey ee es un sencillo por que tiene 1 troque un dolbe troque significa 2 traciones atras oo-o
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Smoked Pork Butt (Pulled Pork) on the Big Green Egg