Pulled Pork on the Big Green Egg

Step 1

Liberally apply rub to Boston butt and rub into the meat.

Step 2

Place in a refrigerator uncovered preferably overnight.

Step 3

Light smoker and add your choice of wood (I prefer apple and hickory for pork) and allow the initial thick white smoke to burn off.

Step 4

Stabilize your smoker to 200°F, place a thermometer probe in the thickest part of your Boston butt taking care not to contact the bone.

Step 5

Add the Boston butt to the smoker and maintain a temperature between 200°F and 225°F. Smoke pork butt until it reaches 200°F, about 2 hours a pound.

Step 6

Carefully remove the smoked pork butt from the smoker, remove the temperature probe and wrap pork butt in aluminum foil then an old towel. Place in cooler to rest for at least 1 hour.

Step 7

Just prior to serving remove the smoked pork butt from the cooler and shred the meat. Be sure to mix the crusty bark into the rest of the meat.