2 -7.5 lb. Boston Butts +/-
yellow mustard
Down & Dizzy rub
Apple juice (1/2 & 1/2 with vinegar) Apple cider vinegar
Pineapple Head Seasoning
This recipe is designed for the cooks that like to use the ‘time’ method of cooking.
Start the Big Green Egg with a very small ‘double handful‘ of coal. When they are lit and glowing well, add enough coal to fill the fire box up to the fire ring. Add the plate setter feet up (cooking grid on top), and close your vents down to hold the temperature at 250 degrees. (add chunks of seasoning wood at this time if you desire)
Rinse with cool water, and pat dry the meat with paper towels. Coat the meat side thoroughly with yellow mustard and then apply a generous coating of the rub.
(No need to season the fat side)
Place both Butts onto the cooking grids and close the Big Green Egg lid down. Watch the temperature for a few minutes to assure that it is holding at 250 degrees.
Smoke for 5 hours.
After the 5 hour smoke period, wrap the butts individually in aluminum foil.
Cook the wrapped Butts for another 3 hours.
After the three hour period, open the foil wrappings. Poke a couple of small holes in the bottom of the foil to drain the fat off slowly during the last hour of the cook.
The last hour will crisp up the exterior of the Butt to give that great texture to the meat. The meat should be between 195 to 205 degrees internal temperature.
Remove the meat and place into a large aluminum baking pan or tray. Let the meat cool enough to handle. Use a fork or Bear Claw shredders to pull the meat apart. Try to remove as much fat as possible.
Once shredded, drizzle sparingly with apple juice mix and the Pineapple Head. Mix thoroughly.
Serve multiple ways: On buns, plated with beans, burritos, tacos, pizza! Enjoy, TL Stallings, Madison Fireplace & Patio
