My Big Green Eggsperience

Boston Butt Logo

Back To Big Green Eggsperience Home

Pork Butt  is the Best.  It is almost impossible to screw up and just about everybody loves it.

  Who doesn't like a good butt???

That one >>>>>
was cooked on Sept. 2, 2007.  It was 8.6lb and served 9 adults and 4 kids with very very little left.  I tied this one up a little  since it was a little saggy and I like to keep them symetrical for an even cook.

Step 1 >>>>>
Getting good butt starts with being picky.  Any butt isn't good for you.  Since you are selective.  Pick a butt that is thick and meaty,  Whoever said pork fat rules was right!  Get a good fat strip on one side - it will face down on the BGE and melt away.

I like the bone in my butts!  Boneless butts are really a drag.  If boneless, make sure you tie em up tight so you  get an even cook.  Actually I use cooking twine to make all my butts symetrical.

Step 2>>>>>>>>

I rinse my butts, then I dry them with paper towels. and rub down with plain old yellow mustard.   Rub it all over though not too thick.  This just makes the rub stick

Step 3>>>>>
Rub your butts.  Use your favorite rub.  I have heard wonderful things about Dizzy Rub, though I use my own. I  plan to order some Dizzy Dust soon.

I use the back of a spoon or fork to massage the rub into the butt. All 6 sides of the butt need attention.   Here is the link to my own butt rub.
JerryD's Butt Rub

Step 4 >>>

Relax.  This is fun.

This is a good time to inject your butt if you like.  South of I-10 of the biggreeneggers forum told me to inject with pineapple juice, worsteshire, and maple syrup.  This I think helps alot, though many times I have forgotten.  It was still very very good.

Step 5 >>>>>>>

Hey  All that stuff above can be done early. Hours/day ahead.  Butt make sure to keep your butt cool.  Hey its time to relax again.


Step 7:>>>>>>>

Quality Lump is key.  Make sure to use something that will last for at least 2+hrs/lb of butt. MY favorite lump is pictured here though I am almost out (what am I gonna do!!). Typically I plan for 2hrs/lb at 235F temp (grid level) or ~250- 275F  Dome for butts.  Note I always plan to be ready 2-3 hrs early as sometimes your butt can be "behind" your plans.  

This site is cool for picking your lump:

The Naked Whiz Lump Charcoal Database

Step 8:

Wait, Sleep - Relax, Hey this is fun!!  

Let that butt melt away. I cook mine until it hits 200F.  It cooks fast at the beginning, then takes its time between lets say 159-185F.  This is when all that fat and connective tissue melts and gets yummy.  

Again  I keep the grid temp at around 235F.  I'ld say the dome temp is probably at about 250-275.


Step 9>>>>>>>>


Man that looks good.  Enjoy your butt.  Now is a good time to wrap that butt in foil (shiny side in) and wrap in towels and put in a cooler for at least 1 hr.  This is important.  I generally plan for 2 hrs for this thing to rest before I serve.  

 I hope this was helpful.  Please let me know, or on the big green egg users forum - I am "RU Eggsperienced".

8.5lb butt close up and tied

pick your butt

mustarded - plain old mustard

Ya Gotta Rub Your Butt

My Butts were rubbed

Don't let Bacteria Get the best of you

Use Good Lump - Don't run out of FUEL!!!

Be Patient - I never peek!!!

2 Perfect Butts!!!

Juxtaposition of steps - for my butt.