🔥 Perfect Boston Butt Big Green Egg - Pork Butt - Pork Shoulder - Kamado Joe - Grill 

I watch this video every time before I smoke a Boston Butt on my BGE. If you follow this step by step you can't go wrong. Turns out great every time! I've cooked 4 or 5 8-10 lb butts now and each one has been awesome. Thanks!

Great video. Saw how you brushed down the soot and thought "man must be nice to love in a place that's not 80-100% humidity all year long"

Wow, perfectly done video with just the right info. Thanks for all the effort that went into this.

Love your channel TightWad, your Shoulder looked mighty tasty!

great film good work im trying this today ! thank you .

Great video Tight Wad, we bought a Butt today, it’s been awhile since I’ve done one so I need to reboot!! Thanks

After the rub, this is where you and I part. I have had my Big Green Egg large for over 15 years. For several years I did ever rub imaginable including the Turbanado sugar and who know what else. Today, I coat with mustard, salt, dusting of garlic powder and lots of black pepper. I just want to taste the meat. But, after I pull all the meat, I will use a mustard base sauce on the meat that is eaten with a fork and Sweet Baby Ray spicy sauce with a pickle on a sandwich. JS. Chef Jerry One more thing, here in South Carolina, you will find most everyone uses hickory wood for Boston Butt or ham. Just the way it is.

Thank you for the great video with straight forward tips on how to get the most out of the BGE low and slow cooking. I am planning to do a 17 pound Boston Butt for the family this weekend. I’ll be using a MEATER block (4 probes) on an XL BGE. Any advice on cooking a larger piece of meat? Is there a way to tell that the meat is drying out when cooking? Thank you.

Great cook

Love my Charbroil Gas Grille

Very thorough video! Thanks, I learned how to grill a pork shoulder and loved it!

Great vid

4 years old but I just had a bad flare up on my traeger from a long brisket cook with no drip pan the fat dripped down onto the fire and it was a bad time.

1. try wrapping after the butt gets through the stall 2. Try not to bump up the temp after wrapping, keep it at 250 all the way through, that but needs time to melt down that fat inside and bumping up the temp doesn’t necessarily make that process faster

Curious if you ever brine and why you didn't on this one? Thanks. Great video!

I cooked an 8 lb butt using this technique. After 8 hours, the meat around the bone wasn't fall apart tender like the meat further away from the bone. Does that mean I didn't cook it long enough? Or hot enough for the last 2-3 hours?

Just found you channel and I love it! I’m a big BGE fan! Can you send the king for your grate grabber? I haven’t found your style and didn’t see a grilling section in your Amazon store

Thanks for no injections, spritzes, re-rubbing, glazing, blah, blah. Good pork is good on its own. Good job!

Great great video. How long do you think your egg would last at the 225-250 temp without adjusting vents? I just did a test run in mine and started at 2pm checked it at 530 am and it was well below 200 Some larger chunks were still in there left around the edges

Hey buddy. Love your videos. I have 2 questions for you. It appears you don’t use the BGE grate with a kick ash basket is that correct? Where did you get the kick ash can. What a cool little device!!! Thanks again for your videos they are great! Best, Brett

What was the total cook time using turbo method?

Great vid. I would recommend wrapping in butcher paper versus foil next time, Helps maintain a better bark. I have a port butt on my egg as we speak.

What is the ball of foil in the middle for?

How long was that cook? 8 hours?

Love that video! Perfect 👍 But why do guys always want to shred that beautiful peace of meat to pieces in the end……i never get it 🥲

I’m currently doing an 8 pound butt and I am almost 7 hours in, mostly around 250°. I’m stuck at 156°. May be in the “stall” period. Wondering if I should wrap it in foil and or kick up the temperature

This was the first time I heard of, “Turbo Butt”. I’m always curious to see if I’m either missing something or see something new. Of the dozens of pork butt videos I’ve seen from pros and backyard foodies, your technique covers well over 90%.

To extra science the flavour, coating the shoulder in vegetable oil allows the fats in the meat to actually absorb your rub. Coconut oil is superb. This will also facilitate smoke depth. All depends on if you want surface flavour or more internal penetration of the tasties. Great video on how to operate the grill. Your paper towel trick is the greatest thing the internets has brought to the world. Added tip, avoid wrapping your probes in the tinfoil wrap around the meat. The moisture can get inside your probes and they will give faulty measurements.

6:00 brilliant. turn needle to 12 o'clock

WOW quick response thanks I will try it, have a good evening.

Excellent video. I've had my Egg for 12 years, and yours is the best instruction I've had. I really like your tip to keep the thermometer pointing up. That is a 'duh' moment for me. Thank you.

Got a analog smoker. Still learning but this video helped!

Great video man! Very detailed. I'll be trying this soon. Thank you.

Great video..very helpful for a newbie pork smoker like me! Quick question: do you start fat side down or up or does it matter? Thanks so much. Dave in Georgia

Nicely done brother ! I use a different kettle and in the end the same results. A couple of good points made and I'll definitely try the towel wrap and cooler. Thanks 👍

Dude you're a mad scientist I love it! Can't wait to try this out.

😂 you spend so much equipment. Instruments time. & seasonings just for a peace of meat And who put mustard on meat

Great video. Picked up some valuable info on dialing in the BGE temp. Thank you.

I used this video and my butt turned out great. Thank you for the instructions

Looks good and you know what you’re doing but 3 thermometers for a pork butt is an overkill. Also, straight to FTC is a no-no. That temp will rise another 10 degrees at least. Let it rest for 20 before FTC. You wanna hold the temp not keep cooking it.

Nicely done! Very good step by step instructions.

I did a pork butt on the 4th too. Came out amazing. I usually cook a 8-9 lb butt higher in dome using my eggstender. Cooked 8 5 hours and it was mh best one yet. Im gonna try your method of lighting from the bottom this weekend. Thanks!!! Btw...im first haha

Very educational. Ty!!!

Gotta ask what was the purpose in the ball of foil under the water pan ?? Thanks

Why do t the mitral gloves to break down with the heat?

Thanks for the excellent video - I learned a lot.

great vid brother! excited to try it!

Thanks man. Just inherited a BGE and have family coming over to our new house for Easter. This helped. I subscribed.

Good video but you don't say how long it cooked for total.

Very informative and well done video…

Great video. Always wondered if adding juice to the pan really accomplished anything.

Do the probes come with their own displays?

Very nice! Love the details

Dude thank you for this video. I learned two things and have used them on a few cooks now. Circling back to give you props. Thanks for teaching me 1) to start the fire in the bottom and 2) to rotate the thermometer so target temp is vertical 🤯 two mind blowing hacks!

Outstanding vid. I've been cooking on my BGE for about three years and I learned much about getting the max potential out of it by watching videos like yours. Thanks, and be well!

I appreciate the detail. Thanks👍

I thought I was the only one using the oil soaked paper towel lighting method. Oh well, great minds think alike. Thank you for the great video,am a new subscriber.

What’s up Wad? How long did you let it sit on the egg after you wrapped it in tinfoil? I know you said a trip to the store but that could mean anything and I’m not working with a wireless thermometer 👊🏼

Helpful video! been smoking meat awhile but always learning how other people do it.

Wow dude, I really enjoyed your video. You are a great tutor, and that looks real nice. Good on ya mate.

What oil do you soak the paper towel in?

Very informative video. One question. What is the ball of foil for? Thank you

Where did you find drip pans that big?

Killer vid! I'm about to fire up my egg too.

It's the thumbnail for me

Great job,thanks!

I learned a lot. I didn’t realize that your grill needs to be hooked up to the Internet.

What was the total cook time

Very good video my man

What was estimated time before your wrapped with foil... then amount of time with foil on? Thanks

About how long was it wrapped in foil when you smoked it? I’ve been told it can take 14 hours for an unwrapped shoulder to smoke.

Do you have plans for your BGE table? Would really like and loved this video.

The dripping, smoking fat is actually a good thing.

The hold in the cooler is the most important part.

I have watched tons of BBQ/Smoking videos and never seen anyone turn the thermometer so the target temperature is upright. I have thought about this as it is a great idea but isn't the thermometer tightened in the lid with a nut on the backside? The one on my Kamado Joe is.

The smoke color change . Is that caused because of the apple wood you’ve added ?

Why not mention total cook time? These are long slow cooks. Essential to know how long this took.

Thanks for the great video! I didn't catch how long this style/method usually takes you for the cook time?

What size Egg is this?

I checked out the BGE as a possible purchase but frankly, it's far more work than I want to do when BBQ-ing. I have been using a Traeger for 4 or 5 years or so and it's so simple to use that anything else doesn't compare with it. It's basically a "set it and forget it" grill/smoker. No charlcoal to deal with nor having to adjust anything to maintain temperature. I've done 15 lb turleys in my Traeger with perfect results. On the other hand, my son in Atlanta swears by his BGE, which is why I decided to check the thing out. So, to each their own, I suppose.

Thanks for the vid....Where do you get your large pieces of charcoal....I can only find brands that have tiny pieces.

Is a Medium egg large enough to do pork butts?

Beautiful work. What time is dinner? BTW the cotton liners work great with the nitrite gloves.

Awesome video! Question, why the foil under the drip pan?

Use the glass not aluminum

can we use this for pork belly?

What kind of oil are you using when you do the oil soaked paper towel? Thanks!

you happen to know if you get affiliate money if i use the link you provide to add an item to my wishlist on amazon? Gonna let my wife buy me the meater for my birthday on 7/1 and maybe a kick ash basket. Would really like you to get the kickback. the baskets are on amazon now, maybe give a link to them as well

This was scientifically presented! Wow!!!

what size egg is that sir?

Pleas Sir, can I have 1 or 2 more commercials?

I like they way you explain EVERY step from clean out to eating. Thank you and I will use the paper towel oil starter trick. But I have one question, doesn't water boil at around 212F but your temp was 250. ??

lol....And It Was Delicious ....Hell Yeah !!!!

Awesome vid!!

Great video. Loved your fire starter.

Great, informative video. I’m getting ready to smoke my first butt this coming week. You’ve helped tremendously.

The mustard doesn't work I found salt only is all u need everything else is wasted money flavor is in the fat tjats rendering 👍😁

Why title it as Kamado Joe when it's a Big Green Egg?

Thanks for the info I needed this

I cooked a butt following your steps. While i didnt have the same rub as you it was the best butt i have cooked on the komato i have ever done. Thank you for posting this. I cant wait to try it again with the same rubb