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Smoked Boneless Pork Butt on the XL Big Green Egg
Simple ingredients, beautiful bark, and a touch of pineapple sweetness.
There’s nothing quite like slow-smoked pork on the Big Green Egg — that mix of sweet, smoky, and savory that fills the backyard with pure BBQ magic. Today we’re taking a boneless pork butt, giving it a quick filet to increase surface area for seasoning and bark, and smoking it to perfection with a simple, balanced rub and a splash of pineapple juice for a tender finish.
⸻
Ingredients
• 1 boneless pork butt (about 6–8 lbs)
• Yellow mustard (as a binder)
• 1 part kosher salt
• 1 part coarse ground black pepper
• ½ part paprika
• ½ part garlic powder
• ½ can pineapple juice (for wrapping)
⸻
Preparation
1. Filet the Pork Butt
Lay your boneless pork butt on a cutting board. Using a sharp knife, gently filet it open like a book — I cut mine into two pieces - this does two things - it gives me two manageable pieces and makes it easier to prep left overs.
This technique allows for more seasoning coverage and helps create a thicker, crunchier bark during the smoke.
2. Mix the Seasoning
In a small bowl, combine:
• 1 part kosher salt
• 1 part coarse black pepper
• ½ part paprika
• ½ part garlic powder
This blend gives you that classic BBQ balance — savory, smoky, and just enough color for a beautiful crust.
3. Apply the Binder & Rub
Lightly coat all sides of the pork with yellow mustard.
The mustard helps the rub stick without affecting flavor.
Next, generously apply your seasoning mixture on all sides — don’t be afraid to go heavy. Every bit of surface you seasoned will turn into bark later.
⸻
Setting Up the Big Green Egg
1. Target Temperature: Keep your XL Big Green Egg between 275°F and 300°F.
Load with lump charcoal and add a few chunks of fruit wood like apple or cherry for mild, sweet smoke.
2. Stabilize Before Smoking:
Once the Egg settles into that 275–300°F range, place your pork butt on the grate fat side up.
Close the lid and let the smoke work its magic.
⸻
The Cook
• Let the pork smoke until it reaches an internal temperature of 165°F to 175°F.
This is usually the point where the bark is set, the color looks deep and rich, and the meat has absorbed plenty of smoke.
• Once it hits that range, remove the pork and wrap it tightly in foil.
Before sealing, pour in ½ can of pineapple juice.
The juice adds a hint of sweetness and helps tenderize the pork during the final stage of cooking.
• Return the wrapped pork to the Egg and continue cooking until the internal temperature reaches around 200–203°F and the meat probes like butter.
⸻
Rest & Serve
Once it’s done, remove the pork from the Egg and let it rest for at least an hour.
This allows the juices to redistribute, keeping every bite moist and flavorful.
When ready, shred it up with your hands or forks, drizzle some of those foil juices back over the meat, and enjoy that perfect mix of bark, smoke, and subtle pineapple sweetness.
⸻
Final Thoughts
This cook is all about simplicity and technique.
A basic rub, steady temperature, and a touch of fruit juice — that’s all it takes to create something unforgettable on the Big Green Egg.
Serve it with your favorite BBQ sauce, pile it high on a bun, or enjoy it just as it is — juicy, smoky, and tender all the way through.
Simple ingredients, beautiful bark, and a touch of pineapple sweetness.
There’s nothing quite like slow-smoked pork on the Big Green Egg — that mix of sweet, smoky, and savory that fills the backyard with pure BBQ magic. Today we’re taking a boneless pork butt, giving it a quick filet to increase surface area for seasoning and bark, and smoking it to perfection with a simple, balanced rub and a splash of pineapple juice for a tender finish.
⸻
Ingredients
• 1 boneless pork butt (about 6–8 lbs)
• Yellow mustard (as a binder)
• 1 part kosher salt
• 1 part coarse ground black pepper
• ½ part paprika
• ½ part garlic powder
• ½ can pineapple juice (for wrapping)
⸻
Preparation
1. Filet the Pork Butt
Lay your boneless pork butt on a cutting board. Using a sharp knife, gently filet it open like a book — I cut mine into two pieces - this does two things - it gives me two manageable pieces and makes it easier to prep left overs.
This technique allows for more seasoning coverage and helps create a thicker, crunchier bark during the smoke.
2. Mix the Seasoning
In a small bowl, combine:
• 1 part kosher salt
• 1 part coarse black pepper
• ½ part paprika
• ½ part garlic powder
This blend gives you that classic BBQ balance — savory, smoky, and just enough color for a beautiful crust.
3. Apply the Binder & Rub
Lightly coat all sides of the pork with yellow mustard.
The mustard helps the rub stick without affecting flavor.
Next, generously apply your seasoning mixture on all sides — don’t be afraid to go heavy. Every bit of surface you seasoned will turn into bark later.
⸻
Setting Up the Big Green Egg
1. Target Temperature: Keep your XL Big Green Egg between 275°F and 300°F.
Load with lump charcoal and add a few chunks of fruit wood like apple or cherry for mild, sweet smoke.
2. Stabilize Before Smoking:
Once the Egg settles into that 275–300°F range, place your pork butt on the grate fat side up.
Close the lid and let the smoke work its magic.
⸻
The Cook
• Let the pork smoke until it reaches an internal temperature of 165°F to 175°F.
This is usually the point where the bark is set, the color looks deep and rich, and the meat has absorbed plenty of smoke.
• Once it hits that range, remove the pork and wrap it tightly in foil.
Before sealing, pour in ½ can of pineapple juice.
The juice adds a hint of sweetness and helps tenderize the pork during the final stage of cooking.
• Return the wrapped pork to the Egg and continue cooking until the internal temperature reaches around 200–203°F and the meat probes like butter.
⸻
Rest & Serve
Once it’s done, remove the pork from the Egg and let it rest for at least an hour.
This allows the juices to redistribute, keeping every bite moist and flavorful.
When ready, shred it up with your hands or forks, drizzle some of those foil juices back over the meat, and enjoy that perfect mix of bark, smoke, and subtle pineapple sweetness.
⸻
Final Thoughts
This cook is all about simplicity and technique.
A basic rub, steady temperature, and a touch of fruit juice — that’s all it takes to create something unforgettable on the Big Green Egg.
Serve it with your favorite BBQ sauce, pile it high on a bun, or enjoy it just as it is — juicy, smoky, and tender all the way through.
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