With a sharp knife, take shallow passes across the fat cap until it’s gone; you want to see the meat. There are a few theories on how this cut earned its name, but that’s a story for another day. Head to your local home improvement store and pick up a bag of cooking wood chunks; they will be in the charcoal aisle. At the end of the day, the type of wood you’re using is a minor part of the equation. For me, lump charcoal gives a nice wood flavor. Return it to the Egg and cook until 190°F to 200°F. You’re looking for an IT of somewhere around 199°f to 203°f. Once the IT gets to around the 150°f mark, the Butt will stall. Practice makes for improvement. Once the pork is on the Egg, close the Dome and smoke it until your digital thermometer reads at 200F. I then preheat my XL Big Green Egg to 250F, along with my Plate Setter so it is the same temperature as the Egg when it’s time to put the Ribs on. Jon Solberg, Expert Outdoor Cook who Makes His Own Charcoal! Take your time and get that foil on the meat tightly. A slightly higher core temperature won’t make a difference in this case but, for food safety purposes, always stick to the appropriate minimum temperature for the meat. This should take approximately 1.5 hr per pound. Make sure when cooking large pieces of meat that the size of the meat is smaller than the surface of the convEGGtor otherwise the slow cooking process could dry out the sides of the meat. Check more often as you start to get close to your finish temp range. Sprinkle that on and you’re good to go. www.greeneggblog.com/how-to-cook-pork-butt-on-the-big-green-egg My Egg likes to run at 250°f, so I go for that. Oddly, this cut is from the top portion of the pig’s shoulder, not the rear. Apple, cherry, and pecan are all good choices. Back in November of 2012 I decided to cook 5 pork butts on my XL Big Green Egg at once, 40 pounds in total!!! If you want more than that, add some wood chunks to your charcoal. You can ride out the stall OR you can wrap the meat tightly in aluminum foil and stop the evaporative cooling. I would make sure you do not buy thin chops. Some butts are injected with a brine and sulfates. Both low and slow or hot and fast. Set up the Big Green Egg or lesser grill with lump charcoal,, nd preheat the 250 degrees BBQ is full of contradiction. Again, it will take about 90 minutes per pound. Smoked Pork Chops have a longer cooking time, so make sure the pork chops are at least 1 inch thick and even better at 1 and 1/4 inch thick. This can be whatever you like. Method Pat the shoulder dry of any moisture Mix the dry rub ingredients together in a bowl and add to the meat, thoroughly rubbing into the surface with your fin Many folks in the BBQ world think 225°f is a magic number. The I.T. Well, if you can only pick one thing to get on your meat, it should be salt. In this special, Big Green Egg expert Ralph de Kok shares three of his slow cooking recipes: slow cooked pork belly, pulled pork and vitello tonnato. Pulled pork! There are so many things you can do with pulled pork, from sandwiches to BBQ pizza. However, I prefer a different approach. Note: This post is a part of the Big Green Egg Series, a deep dive into the popular Kamado style grill and all that it offers. Country Style Ribs on the Big Green Egg If you have not tried smoked country style ribs then you are missing out on some of the best tasting grub you could ever find. I want to have better control of the flavor. As I mentioned earlier, it’s extremely forgiving. I called it my Pork Butt Project 2012. If you need to know about how to do this please review my article, “How to Lay a Fire and Control the Temp in Your Big Green Egg.”, How to Lay a Fire and Control the Temp in Your Big Green Egg. My goal at the time was to cook enough pulled pork to get Jackie and I through the the onslaught of Pot Luck dinners we would be going to in December. Continually looking for different ways. Spread them around so they burn with the charcoal throughout the cooking period. You can leave it in there for several hours if needed. Pulled pork! It will do well with the Big Green Egg running anywhere from 225°f to 275°f or beyond. Don’t be afraid to get creative. So, how does all this help us hit our serving time? https://meatsmokefire.co.uk/recipes/pork/slow-roasted-pork-belly The Boston Butt is a BIG piece of meat. Mix well and adjust for seasoning with salt and pepper By now, The Big Green Egg should be cruising along right around 225 degrees. Update: https://youtu.be/3C6K8EIInms Since recording this video, I’ve made a few changes to my methods. If you can’t see the meat, neither can the smoke and spice. As a general timeline, a Boston Butt takes 1 ½-2 hours per pound to cook at 225°f. The stall is when the moisture in the meat rises to the surface and evaporates, much like how a person sweats when it’s hot out. The process for pulled pork on your Big Green Egg is straightforward. If you want a bit stronger go with hickory. When ready to cook, drain the apple wood chips and add to the coals. I prefer to go with the natural pork butts but will gladly cook enhance butts if that’s what available. Once the meat is trimmed I apply Morton Course Kosher salt at ¼ to ½ teaspoon per pound of meat. Score the fatty side of the pork belly crosswise. They tend to be priced lower than natural butts. Hardware you’ll need in addition to your Egg, meat, and charcoal: The Boston Butt is perfect for pulled pork. All this combines to give an amazing flavor and one of the most wonderful mouth feels ever! Even a slight gap between the meat and the foil will allow for the butt to keep sweating. Once to get the IT to where you want it, remove Butt from the Egg and get it in a clean and empty cooler. I usually like a picnic ham but felt a Boston Butt would do well for this cook. Score the meat side crosswise as well, as this will … Green Mountain Grill Pellet Smoker Recipes, “How to Lay a Fire and Control the Temp in Your Big Green Egg.”, Guide to Cooking Thanksgiving Turkey on a Big Green Egg, Grilled Pork Chops with Garlic and Ginger, Standing Rib Roast, ie; Prime Rib on the Grill, Pickle Juice Brined and Smoked Spatchcocked Turkey, Grilled Rosemary Lemon Spatchcocked Turkey (How to Grill a Spatchcocked Turkey). Now that you have the Big Green Egg, your entry into BBQ just got a whole lot easier. Here’s a brief recap on why everything is great on the BGE, including Pork Ribs. It doesn’t require very much, all you need is a nice piece of meat, some seasonings and the Big Green Egg. With the Butt seasoned up, wrap it up in plastic kitchen wrap and get it in the fridge for the night. Typical BBQ rubs contain sugar, paprika, onion,  garlic powder, cumin, and black pepper, amongst other things. Place the foil wrapped meat into the Egg in a drip tray. Let’s take this one step at a time. If you set your schedule up to have the Boston Butt done 1 to 1 1/2 hours before you serve, it will be in the cooler hot and ready to pull at dinner time! Heat your Big Green Egg to 350-400 degrees (medium indirect heat if you’re not using a Big Green Egg) and soak apple wood chips. Interested in slow cooking on the Big Green Egg? Trust me on this. Award-winning chefs and restaurants employ them as do backyard braaiers who love the Egg for its versatility. Fish generally requires less cooking than poultry and meat, but the result is the same: the proteins coagulate more slowly, so you end up with deliciously moist (fish) meat that is not burnt or dried out. Just get your gloved hands in there and start pulling. Charcoal, wood or gas it doesn’t matter. Even a slight gap between the meat and the foil will allow for the butt to keep sweating. You have two options. NOTE: If you’re going to use table salt, CUT THAT AMOUNT BY ½. Check whether you have completed all mandatory fields. Let’s take a minute and talk about a few ways to get some spice on the Butt. Wikipedia describes it as “a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be “pulled”, or easily broken into individual pieces. Thanks so much for checking it out! It’s possible but difficult to mess up. Yes, I would like to receive recipes for my EGG, the latest news and practical tips. That was tasty! This post shows you how to get your Big Green Egg setup for a temperature between 200° and 275° which is the perfect range for classic BBQ. If an aluminum foil pan does not fit in your cooler, place some paper towels in the cooler first. Control the salt? At the end of the day, salt and fire make some amazing stuff. You can, of course, do so using a rub, lacquer or marinade, but also by giving it a characteristic smoke flavour by combining the slow cooking and smoking techniques. The ones in the store typically weigh somewhere from 6-10 lbs. It is loaded with intermuscular fat as well as connective tissue. Now let’s get into some real fun with the Big Green Egg’s accessory tools and expansion kit, like the EGGspander Multi Level Cooking System! Examples include a delicious stew cooked slowly in the Cast Iron Dutch Oven on the Big Green Egg or fish cooked at low temperature, whole poultry or a nice big piece of meat. While this is very true, we also know that BBQ can be done on a timeline and served when necessary. That’s okay; work with where your cooker wants to be. Let’s talk a bit about timing. Stabilize the Dome temperature to 225 – 250F, and put the pork shoulder on the Egg fat side down. Pork tenderloin, like pork loin roast, is full use, full flavor and top return on the dollar, IMO, regardless of whether you sear it hard, or smoke it slow (but not too slow). The gateway to BBQ meat. I place a disposable foil pan on top of the convEGGtor to catch the dripping and help with the clean-up. Another big advantage is that since preparation is so simple, almost nothing can go wrong, and with the core thermometer you can guarantee the right cooking time. Until next time, happy grilling. Follow along on this adventure if you have ever been curious about getting an Egg or want to better understand how to get the most out of your Egg. The fat inside helps to baste the meat internally, keeping it moist as it cooks. Competition BBQ teams inject their pork butts with sulfates all the time. Categories: Recipes | Tags: Apple wood , BBQ , Big Green Egg , Hickory , Kansas City , Low & Slow , Maple , Pork , Pulled Pork … Pulled pork is found around the world in a variety of forms.”. Setting up the Big Green Egg for low and slow cooking is easy to do. Every … Once you’re about seven hours into the cook, take the meat off the Egg and tightly wrap it in aluminum foil. Place the meat in a bowl and add sauce to taste. There’s no wrong one to cook. If your trimmed Butt is 7 lbs. I also want to have better control of the amount of salt that I get on the meat. So what is Pulled Pork? So long as you aim for 140-150 internal finish (pull earlier if using high heat to allow for residual temp climb), it's a fool-proof cook. The direct heat from the Big Green Egg crusted the glazed nicely after a … Slow cooking is hot! Due to the size of the salt crystals, there is more salt in a measure of table salt than in kosher. Once you have the temp stable, get your Boston Butt out of the fridge and onto the cooking grate. We will be able to shave some time off this by wrapping the Butt in aluminum foil during the cook. After the cooling process, you can easily transport and reheat the ribs. Boston Butts are available at most mega-marts, and they are inexpensive. may even drop a bit. 4 center-cut, bone-in, thick cut pork chops 1/3 cup kosher salt 1/3 cup Creole spice 1/3 cup black pepper 1/3 cup chili powder Instructions. Join our mailing list to receive the latest news and updates from our team. Once the salt is on there, apply your spice mix. The enhancement also helps retain moisture and color of the meat. Load your Big Green Egg with a good load of lump charcoal and get your fire going. Pulled pork is affordable, freezes well for future use and is always a hit with family and friends. Right now, let’s get to cooking this butt from the shoulder of the pig. If you’d like to experiment without a recipe, always look up the ideal core temperature in advance and remember that the more fat the meat contains, the more flexible it is. For today’s cook, we are going to wrap. Here’s how we accomplish this…. A student of all things outdoor cooking. EGGspander Multi Level Cooking System for the Big Green Egg, Big Green Egg Series: Kick Ash Tools Review. Let it be. This is because they add weight to the meat with the brine solution. Do not adjust the temperature of the Egg! You may want to give the meat extra flavour. Install the cooking grate and get the Egg running smoothly at the temperature you want. I like to trim and season the Butt the day before. Posted by Jon Solberg | Jul 9, 2018 | Big Green Egg Recipes, Big Green Egg Series, Meal on the Grill, Pork and Italian Sausage, Soups & Chilis. Go straight from the fridge to the Egg. This fat cap needs to go. Cook for 6+ hours or until very tender and falling apart. And rightly so, because large portions of meat cooked slowly on the Big Green Egg become extra flavourful and juicy. Once the pork loin was at 145 degrees, I removed the plate setter from my Big Green Egg and brought the temperature of the Big Green Egg to 450 degrees. When that time comes, get that Butt in a foil pan and start pulling. If you prefer a nice crispy crust, you can grill the meat afterwards with a dome temperature between 180 and 230 ° C without the convEGGtor and possibly on the Cast Iron Grid, sliced, whole or in slices. Step 6: Set Up the Big Green Egg for an Indirect Cook When doing a big multi-hour low and slow cook, I always clean it out real good before I get started so I don’t end up with fire control issues. The Big Green Egg outdoor cooker is a beast of a machine with a multitude of uses. On a side note: you can hang onto this fat for use in making some fresh breakfast sausage or render it into some low-grade lard if you like. Keep in mind that wood type is not that important in the big scheme. A simple brine will work. Now that you have the Big Green Egg, your entry into BBQ just got a whole lot easier. Additionally, thickness matters. The bone should slide right out, and the meat should start to break into pieces. The lid of the Big Green Egg stays closed during this time. And rightly so, because large portions of meat cooked slowly on the Big Green Egg become extra flavourful and juicy. Remove pork and wrap in aluminum foil and place … From here on out, check the IT with your instant-read thermometer (you know we like the Thermapen here) every 40 min or so. Put pork butt on grill and smoke 10-15 hours or until internal temperature reads 195-200 degrees and the meat “jiggles” when you poke it. This is a natural cooling process. Make sure you use the Dual Probe Remote Thermometer if you have one at home. It is by far my favorite thing to do low and slow. Low and Slow cooking is a firm favourite as we start heading into slightly cooler weather. Pulled Pork on the Big Green Egg is one of the best things you can cook. Why? The temperature is low and most charcoal is gone, so the butts are not really cooking (they are already cooked); they are soaking up the drippings AND staying warm. The connective tissue breaks down to gelatin during the low and slow cook. I only recommend products I personally use and endorse. Born and raised in Mid-Michigan and understands there’s no offseason in live fire cooking. I will never spam you, I promise- just great recipe content into your inbox! Get it on good, then add another layer just to ensure you’ve got it covered. Leave the foil on it. It’s not necessarily a bad thing. Loves to restore grills and smokers of all kinds. Not a big believer in the dogma of outdoor cooking. Brush the ribs with the honey barbecue sauce during the reheating process, which should only last a few minutes. Give these 3 recipes a try! Everything else is a bonus. Egg Setup Pre soak a handful of hickory chips. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. There have been a few other posts about the Big Green Egg as offered from my dad, Tropical Storm Eddie. Check the label closely as you’re shopping for your butt. All cookers run just a little different from one another. Large pieces can also be grilled first, but remember that the dome temperature will not easily fall to the ideal slow cooking temperature. Once the fire is established, drop in your convEGGtor. Trust me, it’s not. https://bbqhawks.com/2016/02/09/pulled-pork-hacks-on-big-green-egg Chop the meat with a chef’s knife, or shred using a pair of Big Green Egg Meat Claws, discarding the fat and bones.