Injected Pork butt on Big Green Egg

Injected pork but makes for a juicy end result

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim fat cap off pork butt

Step 2

For injection: Heat liquids enough to melt sugar and salt without bringing to a boil.

Step 3

Separate half injection liquid so as to not contaminate all liquid. Save remaining half for spritzing ham during the cook. Allow meat to rest in fridge overnight.

Step 4

The morning after, apply mustard inside of slices and over entire outside and add dry bring to entire ham.

Step 5

Bring BGE up to 250 degrees on indirect heat with water pan. Add 5 apple smoking chunks for smoking. Ensure that chunks are arranged for time lapse smoking.

Step 6

Add meat to grill with inserted meat thermometer.

Step 7

Cook ham to 195 spritzing every hour. Add wood chunks as needed.

Step 8

Wrap with foil and allow to rest 30-45 minutes in cooler before shredding. Taste shredded meat and add additional dry rub spices as needed for optimal flavor.