Very easy to fix.
1. Prep your Pork Butt the night before. Everybody does it a little bit differently but I prep mine the night before.
2. Rub yellow mustard all over the outside then pick a dry rub of your choice. I like to use Dizzy Pig. This rub is coffee-infused which gives a really good flavor.
3. Put butt with rub on it on a cookie sheet and wrap with tin foil. Put in fridge overnight.
4. Take some large chunks of hickory, about 4 to 5 pieces, and soak for about 2 hours before you light your Egg.
5. You want to cook your meat at about 225 to 230 for about 12 to 14 hours. That’s for a 6 to 9 pound pork butt.
6. Add hickory.
7. Put your plate setter in legs-up and place drip pan in.
8. Put your grate on top and add your pork butt.
If you want you can use a Big Green Egg Remote Smoker Thermometer. I highly recommend this.
NOTE: When you put your pork butt on the smoker, you can put the fat side up or fat side down. My preference is fat side up.
9. Now, just shut the lid and let it cook. It’s tempting, but do not open until ready, at about 12 hours or so.
Follow these simple steps and you’ll have the most tender, flavorful meat.
Remember… be safe and watch your fire.
Contributed by Bill Hickman[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
