Smoke your pork to low and slow perfection with steady heat of a Big Green Egg. This American-made ceramic version of the traditional Japanese kamado clay cooking vessel is capable of maintaining low temperatures over the duration of long barbecue cook times. Gently smoke your meat to enhance its flavor and produce a moist and tender final product all in your Big Green Egg.
Things You'll Need
- Large bag charcoal
- Fireplace matches
- Oven thermometer
- 3 pounds pork butt or shoulder
- Paper towels
- 1/4 cup chili powder
- 1/4 cup granulated garlic
- 1/4 cup dark brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 pound hardwood chunks
- Large bowl
- Grill tongs
- Canola or peanut oil
- Meat thermometer
- Cutting board
Prepare your pork butt or shoulder by patting the surface dry with a paper towel before liberally applying a spice rub consisting of 1/4 cup of chili powder, 1/4 cup of granulated garlic, 1/4 cup of dark brown sugar, 2 tablespoons of ground cumin, 2 tablespoons of kosher salt and 2 tablespoons of black pepper.
Start a fire in the base of your Big Green Egg by lighting a pile of charcoal briquettes through the bottom vent with a long fireplace match. Once the flames have died down and the coals are smoldering, begin monitoring the temperature at the grill grate with a thermometer to achieve a steady range between 250 and 200 degrees Fahrenheit.
Place two handfulls of hardwood chunks in a large bowl and cover them in water andlet them soak for half an hour. Soaking the chunks before using them will cause them to burn slowly and release a steady flow of steam and smoke.
Drop a few of your soaked wood chunks onto the hot coals at the base of your Big Green Egg and wait for them to start smoking before you check the temperature at the grill surface again to see if it is still in the 200 to 250 degree range. Add charcoal near red coals and open the airflow vents on the Egg to raise the temperature, smash up hot coals with tongs and add more wet hardwood to lower the temperature if needed.
Fold a paper towel into a small rectangle and drip a few drops of canola or peanut oil on one side. Pick the oiled towel up with your grill tongs and wipe the surface of the grill grate to prevent sticking.
Place your pork butt or shoulder piece in the center of the grill with the fattest side facing straight up and close the lid. This will self baste your roast as the fat melts and drips over the meat.
Continue maintaining a temperature within range and a constant stream of smoke by adding charcoal and hardwood chunks over the course of the three- to five-hour cook or until your pork's internal temperature reaches 160 degrees.
Remove your smoked pork from the Big Green Egg and place it on a cutting board to rest for ten minutes before serving.
Tips & Warnings
- Big Green Eggs have a tendency to burn out when they are not monitored and tended to over a long cook. Wireless oven timers are available with built in alarms to warn your when the temperature drops below a safe range.
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