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Super Savory Pork Butt

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This past weekend, I smoked a super savory pork butt on the Big Green Egg.  I usually go sweet with my pork butts, and I usually pull them, but I thought I’d try something a little different.  

I started with this beautiful 7 pound bone in Boston Butt.

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These are the ingredients for the marinade: garlic, onion, rosemary, olive oil, lemon juice, apple cider vinegar and Worcestershire Sauce.

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I haven’t unpacked my food processor yet after the big move, so I had to do things the old fashioned way, with a little elbow grease.  First, the rosemary gets pulverized.

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next goes the garlic

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then the onion

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Finally, in go the liquid ingredients and everything gets poured over the butt.

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I give the butt a real good massage (one of my specialties) and put it in the fridge to get happy for a few hours.

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A good dose of salt and pepper and onto The Big Green Egg, running hot, right around 300 degrees.

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A little over four hours later, the internal temperature is at 195 and the probe slides in like a hot knife through butter.  The bone is nice and loose and the butt is looking good!sbutt640 102013 l

The bone slides out clean as a whistle.

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Sliced with a super sharp knife to expose a beautiful smoke ring and moist and tender pork.

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I served it up with some red beans simmered with garlic, onions and jalapenos and a cornbread chaser.  Enjoy!

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4 Responses to “Super Savory Pork Butt”

  • Mister Bob:

    Thanks Steve, it tasted even better than it looked!

  • Mister Bob:

    Chris, I would agree that 190 would have made it easier to slice, and most cooks say that 185 to 190 is the right temp for slicing. I was able to get it done with my super sharp Shun Classic slicer and a very, very gentle touch, so the extra tenderness was OK with me.

  • Steve:

    Great to have you back cooking Bob….awesome looking butt

  • That is a sweet smoke ring. My son just asked me to try slicing a pork butt because we stopped at a BBQ joint in Florida that served it that way instead of pulled/chopped. Did you find 195f was optimum for slicing or was it a little too tender? I was thinking of pulling at 190f for mine.