For those that have said butts, do y’all have a go to recipe you wouldn’t mind sharing? I just google big green egg recipes and modify what I like from each one for the most part.

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Posted by xXLSUXx

New Orleans, LA

Member since Oct 2010

10309 posts

Posted on 5/27/21 at 12:10 pm to Bryant91092

quote:
do y’all have a go to recipe you wouldn’t mind sharing?

I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.

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Posted by AlwysATgr

Member since Apr 2008

16526 posts

Posted on 6/1/21 at 2:35 am to Bryant91092

quote:
For those that have said butts, do y’all have a go to recipe you wouldn’t mind sharing? I just google big green egg recipes and modify what I like from each one for the most part.

Dill pickle juice for a binder.
Two rubs: 1) dalmatian and 2) Sweet Rub O' Mine
I let sit in the fridge for 24 hours.

I use catch pans to keep the juice from dripping onto the coals.
Smoke over 50:50 post oak and pecan anywhere from 225F to 275F.
I roll fat cap down (since the heat is coming from below on a BGE).
Spritz often (I just use water)
I prefer to wrap in tin foil once they reach 165-180F
Remove at 205F

Getting healthy (blue) smoke while keeping your temps under control is a challenge on a ceramic smoker.

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