🔥 PERFECT Boston Butt on The Big Green Egg - Grill This Smoke That - Pork Shoulder Pulled Pork 

Hit the THUMBS UP and SUBSCRIBE buttons to show your support for the channel! Check out some of the supplies I used in this video using these Amazon Affiliate Links* Cotton Inserts for Nitrile Gloves - amzn.to/3vlJ2zK Meat Church Honey Hog Rub - amzn.to/3ua4OF1 FOGO Lump Charcoal (Hands down THE BEST) - i.refs.cc/318NHiFL?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjo2MzA4OTIzNn0%3D My favorite Big Green Egg Accessories - Kick Ash Basket - amzn.to/2QYy2tb Kick Ash Can - www.kickashbasket.com/Kick-Ash-Can-for-Various-Grills_p_61.html Smokeware Chimney - amzn.to/33xt0Xg

I commented on your original video several months back - glad to see a revised version on the new channel! Wife and I are going to run this back tomorrow. The first time was incredible!

Recently a new egg owner and your videos are very informative! Big fan from Tennessee 🤟🤟

Great video Benton!

just recognized a pro tip. you wrapped the thermometer cable in foil! I'm going to start doing this one less thing to scrub when putting stuff away.

First Boston Butt for me too and it went off without a hitch. Thanks!

Looks great and I like the way you did the video. How many wood chunks did you use and did you soak them 1st? Do you taste the mustard?

Awesome recipe. My first pork butt and it was perfect. Thank you for sharing.

Looks good

I’m going to use this method tomorrow morning.

Did u build your egg table? If u did what is the wood top.. Thanks great video

Thank you I'm cooking a 9 lb butt and smoking it for the first time on my big green egg and I absolutely love this video and I will comment back and let you know exactly how it worked for me

Ha 1000th like. Like the two temp method. We’ll see how good I do. Happy Labor Day!

How long does the hybrid method usually take? And why do you put the aluminum foil ball under the tin pan?

Do you cut off the fat pad before shredding or do you shred the entire shoulder with the fat pad?

You didn’t speak on your drip pan. What’s in it? How did you prevent it from burning and did you pull it in the liquid?

Used this method with a small pork butt and it came out perfect..just would like to know where I can pick up those gloves you wear..thanks for a great video..

Do you run the TightWaddiy page as well? I’m smoking my first pork butt this weekend and been looking at techniques, the background looked very similar! I’ll be smoking a 10lb butt

Nice video. However, I noticed you only used a couple of pieces of wood. Was the smokey flavor very noticeable? I would think you'd use more wood for a better smokey flavor.

1:58 What's up with the gloves dude? 😄😆🤣

I'm going to try this method. But some reason I can't keep charcoal burning

I don't think you need a 'binding agent' for the rub to stick.

whats that tin foil tail thing sticking out of the butt?

Where did you get that grate for in the bottom..? I absolutely hate the stupid cast iron thing they come with! Especially when you go to rake coals and snag it, then all the coals drop in the bottom… 😡

A joke becomes a dad joke once it becomes apparent. My wife wants me to do a Boston Butt (for the first time) along with the turkey for Thanksgiving. I was hesitant to do a low and slow for 16 hours because (a) it's my first time and (b) I like to sleep at night. This seems like a happy medium. Total time for an 8.5 lb. butt? Figure 7 or 8 hours??

I see you are fairly new at cooking with the BGE as yours still has the original gasket and grill. After watching your video, you have learned some of the old tricks some of us use that have been owners of the BGE. As I am writing this comment, the day is 6.5.2024. This will be my 16 year of cooking on the BGE. Back when I first started, I was a member of the BGE forum and boy were the opinions back then heated and sometimes just plain stupid. Back then we tried to see just how much crap we could put on a Boston Butt as far as rub. From first mustard as you did here, Turbinado sugar, a dumb move I thought, rubs as thick as shoe leather. lol. I see you use a rub but least not so damn heavy. Today, I use lightly salted, black pepper, onion powder and garlic powder. That is it. I like to taste the meat not some damn rub. I see you found the turn your gauge to noon so you can take a Quick Look and see where the temp is. As for apple wood, not my favorite as it can have a bitter taste even after the white smoke is gone. Here in South Carolina, hickory is the flavor. As for temp, I run my Egg at 300 to 325 the whole time. Smoking on the BGE is no more than putting it in the oven in the kitchen. Smoke is the only difference. Usually I can smoke a butt to 200 degrees in about 6 hours. You also do the same thing I do when it comes to pulling the meat. Get you hands in it. Today, I went to clean out y Egg for a spatchcock chicken and the bottom grate went to hell. I went to my local ACE and got the basket that takes its place. You need if not already get one of those. Makes it so much easier to remove the ash. Chef Jerry Irmo South Carolina USA

Fat up or down dude