Award Winning Pork Butt on the Big Green EGG

[@kyle82270]

100% agree. Trim off the fat cap. I’ve been smoking pork butts for 28 years. The fat cap doesn’t make the meat more moist or flavorful but it does result in less bark. Nicely done.

[@SmokinSteve]

Thanks Kyle …. I think most leave the fat cap on thinking it adds flavor and moisture. There are just a lot of opinions out there ….. there is no one way to do things. However it’s done …. “It’s All Good”

[@donalddickens1972]

I checked the comments from other people but didn't see it mentioned. A 1/4th cup of salt seems like a lot compared to the other dry ingredients. I tried the injection as written and while the meat did taste good it was on the salty side. Next time I'm going to back off on the salt. Thanks for posting the video, I learned a lot.

[@billailor8189]

Thanks for the tips Steve. I am trying my first Port Butt this week.

[@SmokinSteve]

Good luck with it ... you're going to love it. Thanks for watching & keep on smokin!

[@jerryhubbard4461]

I have done many on my BGE and I have never removed any of the fat. Smoke it fat side up and the only rub I put on the meat is salt pepper and garlic powder. Everyone has their own way of smoking meat but I like to taste the meat and not any rub. By smoking the fat with the meat, it does add flavor. At the end of the cook, remove the fat.I do inject the meat with some water, melted butter, salt, pepper and some garlic powder. Chef Jerry

[@jakeaugust1542]

Agreed 95% fat side up. Course 16 mesh black pepper and salt, onion and garlic powder (the granulated kind not the powder), paprika for color. No injection.

[@JV-bc6nu]

Looks great Steve. It's the Cabinet Man here.

[@SmokinSteve]

Great recipe .... injection and rub are both awesome and thanks for the professional touch today

[@tpt213]

Nice....thanks for sharing. those birds are creepy. Lol

[@OFFlyingDutch]

Steve, just want to let you know, this has been my go to recipe now for pork butt for the last 2 years which is how long I have had this grill. Thanks!

[@SmokinSteve]

Yep … it’s a winner around here. It’s good stuff. Thanks for watching and keep that smoke rolling!

[@janmayes6578]

You should add guys and GALS 😉. I love cooking with my Big Green Egg 👌. Thank you I will try the recipe.

[@SmokinSteve]

You’re exactly right, I will have to try to remember that, but when I mention you guys, I’m referring not to just males, but to also females. Some of the best smokers & grillers are gals so you all are included when I mention you guys.

[@AKCrazyRussian]

Looks great Steve!

[@SmokinSteve]

Thanks ... can’t beat the injection or the rub. Really turns out excellent

[@paulhorne4135]

Hey there Smokin Steve. I’m new to this. Do you have one of your probes just laying on the grate to monitor the egg temp?

[@SmokinSteve]

No ... when I monitor the grill temp with a probe I generally put it in a probe clip and the clip snaps into the grate. If you see one laying on the grate it is either before putting it into the meat or after pulling it out of the meat. Hope this answered your question and thanks for watching.

[@RcCola9539]

Nice job Smokin Steve I have 2 butts in the refrig now with dry rub and I am pulling them out to use your injection. I'm a big Big green egg fan and also have a condo in Indian rocks. Great video thanks!!

[@SmokinSteve]

Just moved from Largo to Sarasota ... love Indian Rocks and the whole area. Good luck with your smoke and thanks for watching

[@TerryWilsonModels]

He cut off the false cap.... one of my favorite parts of the shoulder is the bacon you get in between the false cap.

[@bethtreglown4006]

Trying this tomorrow, is it coarse kosher salt?

[@SmokinSteve]

Yes it is coarse kosher salt .... have fun and enjoy!

[@bearbag]

Just bought a Green Egg. I'll try this style next!

[@SmokinSteve]

Enjoy your new BGE. They are really nice for just about anything. Yeah ... give it a try. Remember there is no right or wrong way to do things. It boils down to what you like and having some fun along the way, not to mention a lot of great food to eat. Again ... thanks for watching

[@luisvillegas7798]

any preference on what wood to use?

[@SmokinSteve]

I like hickory and pecan. I use hickory most of the time a nice Smokey flavor with pecan being a little sweeter smoke.

[@moonaj89]

What type of wood do you recommend for this cook?

[@SmokinSteve]

Hard to go wrong with hickory. It’s good with about anything.

[@lindastevenson7573]

Hello! Looks delicious...I am very new to this. What is a stall and how do you fix it please? Thank you in advance.

[@SmokinSteve]

Good question .... the stall is where the temperature of the meat stalls at a temperature usually around 158°-165°. This is a normal process where the tissues and collagen start to break down to make the meat tender. The stall could last for 1-4 hours. A way to help get around this or at least speed up the process is wrapping it in foil to hold the heat in the meat and kind of power thru the stall so to speak. Some people want to wait out the stall without bypassing the natural cook, but if you get tired of waiting or don’t want to wait it out, wrap in foil when it reaches that stall. Hope this helps

[@krisb3429]

Ever smoked a sandhill crane? They're very tasty Just joking. Thanks for sharing the rub recipe!

[@HockeyGuy_in_STL]

Just did this tonight on the BGE. Followed the recipe exactly, using thermometers. Pork came out looking, feeling, and tasting like boiled meat due to the injected marinade. Wife thought it was ok but I couldn't eat it. The dogs are happy tonight. Would not recommend.

[@SmokinSteve]

Wow ... sorry it didn’t meet your standards, but there are a lot of people who like it. Injection is not for everyone, some like to inject and some don’t. Sorry you didn’t like it, but it sounds like the dogs like boiled meat, so not all was lost.

[@snazzyd8866]

Something tells me you did something wrong along the way...

[@robertgodwin6604]

Where’s the recipe for the injection sauce?

[@SmokinSteve]

It is in the description section under the video, but I went ahead and copied it and pasted here…. Injection Recipe: 6 Time World Championship Injection 3/4 cup apple juice 1/2 cup water 1/2 cup white sugar 1/4 cup table salt 2 TBSP worcestershire sauce

[@seniorrentalowensound]

Like that cap you’ve got on your egg. Where did you get that? Work good?

[@SmokinSteve]

Love the Cap .... easy to adjust, won't rust, and keeps the rain out. amzn.to/2WpksfF

[@ronparis7172]

Way to much salt in the injection recipe. I'll cut the salt portion in half next time. But everything else was good.

[@SmokinSteve]

Actually I had cut the salt in half from the original recipe. You really would have thought that was way over the top with the original amount. Everyone has their preferences and they’re not always alike, it’s kind of a trial by error then adjust to your liking. Thanks for watching and keep on Smokin’

[@jaskeda]

You are right, we can add more salt if it is under salt right before we eat

[@Your_wifes_boyfriend]

Real meat candy is brisket burnt ends.

[@tylerrsmith443]

$3.89/lb??? Where do you live Nome, AK? Thats expensive. Oh and if you ever taste sandhill crane, they will be next on the grill. Sirloin of the sky.

[@SmokinSteve]

We live in Sarasota Florida. Probably won’t be eating any Sandhills cranes any time soon.

[@blindrodent3019]

Thank you for not being afraid to remove the Fat Cap. I DON'T Knowingly Eat Fat.... except for bacon. Past that I Trim EVERYTHING.

[@dorothysay8327]

Fat is GOOD for you. It’s GOOD for every human body. Eat your fat dude.

[@jerryhubbard4461]

Again, everyone has their own way of doing things. I never open my lid until done. That spritz crap is for Webber grills, not the BGE.

[@VRRider]

I agree with you but I use a water pan on my plate setter. If I was going to spritz I would most likely just remove the top flue and spray down over the top. But still I do not do that either.

[@jerryhubbard4461]

@@VRRider at times I use a water pan just to catch the drippings for later use.

[@drdrew3]

@@jerryhubbard4461 it would be a boring video of he kept the lid closed the whole time and never showed what’s it’s supposed to look like. The BGE gets back up to temp in less than a minute once you close the lid. Not a problem at all

[@arshdhaliwal3122]

Loll, the butt probably got all torn up while transporting off the egg.. Hence they never showed that part.. Wrap at 165 and you won't have the transport problem

[@SmokinSteve]

Can't remember if it fell apart or not .... It would make for an awful long video if I recorded every little thing that I did. I can tell you that it wasn't left out for the reason you indicated. I just didn't think taking it off the grill was worth recording. Yes wrapping is a good way to speed up the stall, but not everybody does that either. Some like to let the meat do it's own thing .... it's a matter of preference and I have done it both ways.

[@11973angelo]

Thank you for making this vid. Looking forward on cooking my Boston butt

[@SmokinSteve]

Have fun with it ... and thanks for watching. Enjoy!

[@davidpowell8097]

I have ever understood the purpose of injecting pork butts.

[@jerryhubbard4461]

that is one expensive piece of meat. Usually I get those for under $13 JS

[@VRRider]

He only paid $5.87. You always use a card here in Texas.

[@enfekted13]

No fat? YOU messed it up!

[@SmokinSteve]

Sure was good!

[@jmangosing]

where's your vid on how its supposed to be done ?

[@SmokinSteve]

@@jmangosing You can do fat cap up or down .... always a big debate whether its up or down. Just thought I'd try something a little different and go for maximum bark. There's no right or wrong way of doing things, just different opinions and some that think their way is the only way. I'm not that way, it's what ever you like and I enjoy mixing it up a bit and trying different things. Smoke on, have fun with it, and keep on learning .... thats my motto

[@jmangosing]

I was talking to the dick that said you messed it up. I did one with NO fat on it this weekend when the Chiefs were not playing defense and it turned out great... no need for the fat cap really.. I think I will do all mine like that.

[@SmokinSteve]

I knew you were referring to him ... some people just think that their way is the only way and that’s just not the case. Glad you tried it that way and it turned out awesome. It makes it more fun trying different things, techniques, temps, rubs, injections, sauces, direct and indirect. Keep on smokin and having fun with it. That’s what it’s all about and thanks for watching

[@jeffgillum7094]

No need to burp the at 250

[@BIDENSUCKSTICK]

In reality its not a bad practice for new owners of kamado style cookers though, . . safety first!

[@AH-ks1hw]

I would have definitely put more rub than that

[@timd752]

Cut off the cap,,, inject also??? Not my bag! So disappointing!

[@SmokinSteve]

Just trying different things to step out of the box so to speak. Not everyone is going to like the same things, but I can tell you this was good stuff. It may not be for everybody, but for some, it may be the way to go.

[@johnmack1399]

#MeatCandy lol

[@SmokinSteve]

Yep .... tastes like candy to Ole SmokinSteve ...... Yum! Yum! ..... Right?

[@johnmack1399]

Agreed! Great video and get some shots of you eating with the cranes! lolol

[@SmokinSteve]

I hear ya .... now that may be a stretch ... LOL