Here are the exact steps along with the tools you’ll need to make Bobby’s Boston Butt on the Big Green Egg, which is hands down some of the best pulled pork you’ll ever eat.
My friend Bobbly’s Boston Butt cooked on the Big Green Egg is a fave BBQ in my circle. Bobby’s wife Deb is one of my BFF’s (and also a crazy talented artist; read about her here), so we enjoy meals together often. This Boston butt is Bobby’s special recipe, and we request it often.
Bobby’s Boston Butt is one of our go to meats for serving a crowd. Bobby made this for Deb’s birthday party (I took care of the sides). He has also made this for several of our small groups (20-24 folks), and it is always a hit.
Leftovers are wonderful for sandwiches or to make Brunswick stew. If you need a fab recipe for Brunswick stew, my personal favorite is here).
There are three steps to making Bobby’s Boston Butt, and the process takes roughly 24 hours from start to finish. Before sharing the steps, I want to mention several accessories that make this (or any other) BGEgg recipe much easier. I’ve purchased all of these items since we got our Egg, and they really are worth every penny.
Savvy Big Green Eggcessories
The following accessories and tools are super handy for those who have a BGEgg, smoker, or BBQ grill. We have all of these and love them. I’ll start out with the two most helpful and follow with clickable images for some of the smaller tools that we also recommend.
- PitmasterIQ. This is a pricey accessory but a game changer for marathon smoking sessions. The IQ110 works for most smokers, but depending upon which BGEgg model, the IQ120 is a preferred upgrade.
- Looftlighter. This fire lighting tool is basically a torch that starts a fire in a matter of minutes. It is SO much easier than using an electric starter.
- Meat Claws. For shredding, lifting, and transferring your prized meat, these are a must. We like these Cave Tools meat claws, while Bobby recommends these Original Bear Paw Shredder Claws.
- BBQ Gloves. These help you protect hands while smoking and manage hot meats after cooking. Bobby likes The Pit Glove.
- Aluminum Pans. You’ll need several of these for prepping the butts, as a drip pan for smoking, and for shredded after cooking. I use a fresh pan for every step and toss after using. The best place to buy these is a Dollar Store.
If you want to check out some of the tools you might need, you can link to details below.
3 Steps to Bobby’s Boston Butt
Step 1: Marinade in mustard and dry rub. Mustard is a common ingredient in BBQing, and it’s typically “slathered” onto pork butt or ribs before applying dry rub. It acts like a “glue” to hold the dry rub in place, and some say it helps the pork form a crusty “bark” that is desirable in pulled pork. Several hours before cooking the butts, apply the mustard & dry rub. Cover the butts loosely with plastic wrap and refrigerate until cooking time. This can be 4 hours up to 7 or 8.
Step 2: Prep the Big Green Egg for 12 uninterrupted hours of smoking at 225 degrees. Use the indirect heat plate, wood chunks or chips (soaked for at least half an hour), and one or two drip pans filled with water. Place the pans so that all drippings will fall into the water; you’ll use the drippings later to pour over the cooked butts. To make the long low cooking time seamlesss, a BBQ guru is a savvy tool that works like a charm.
Step 3: Place the butts directly into the drip pan (in the drippings); cook 4 more hours at 300 degrees.
After the 12 hours of smoking, place butts directly into the drip pans in the drippings. Increase temperature to 300 degrees, and cook the butts for 4 hours (with the lid down). After this, remove the butts and wrap them tightly in foil. Keep in a cooler or warm oven for several hours until serving. The meat will stay warm and moist until serving time. When ready to serve, pull or shred the pork and add some of the drippings (see video below).
Serving Suggestions: We serve this pork with either Zoe’s Greek chopped slaw, crunchy slaw, or the best coleslaw for BBQ. We always serve this with Gourmet Gruyere Cheese Grits and yummy baked beans. And we always put out lots of white and red BBQ sauce, Wickles pickles, and Full Moon chow chow. Not a finer feast will you enjoy anywhere!!!If you make this, please let me hear how you like it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2-3 Boston Butt pork roasts
- yellow mustard
- dry rub (Pilleterri's or your favorite)
- wood chips or chunks (pecan or hickory)
- drip pan with water
- MORNING OF COOKING:
- Slather butts in mustard.
- Coat butts on all sides with dry rub.
- Wrap loosely with plastic and keep in fridge until cooking time.
- NIGHT OF COOKING:
- Arrange indirect heat plate, drip pan, and wood chunks.
- Get temperature to 225 degrees.
- Place butts over drip pan so that all fat drips into water.
- Close lid and cook for 12-14 hours.
- MORNING OF SERVING:
- Remove butts from grid; place directly into drip pan with drippings.
- Increase heat to 300 degrees; cook butts for 4 hours in drippings.
- Remove after 4 hours; wrap tigthly in aluminum foil to rest.
- Just before serving, pull pork apart (insulated gloves work great)
- Drizzle drippings over pulled meat.
- Serve with your favorite suace.
Amount Per Serving: Calories: 229 Total Fat: 16g Saturated Fat: 6g Cholesterol: 73mg Sodium: 57mg Protein: 20g