Step 1

Take your Boston Butts out an hour before cooking them

Step 2

Fill your Big Green Egg with lump charcoal placing 3-4 wood chunks in the charcoal

Step 3

Light your Big Green Egg lump charcoal and set temp to 250°

Step 4

Cross hatch the fat cap on the Boston Butts

Step 5

Apply mustard slather and then rub

Step 6

Once the Big Green Egg is stable at 250° and the smoke is clean, put your pork in

Step 7

Leave untouched for 3 hours

Step 8

Mix the mop ingredients together (Apple juice, Apple Cider Vinegar, hot sauce, and Worcestershire sauce)

Step 9

After 3 hours start spraying/mopping the sauce on the Boston Butts every hour for the next 5 hours

Step 10

At the 5 hour mark take your Boston Butts off and wrap in foil with a little mop applied to the Butts

Step 11

Putt back on the Big Green Egg, bump temperature to 275° and let cook another 2 hours

Step 12

When the meat is probe tender and measures 204° take the Boston Butts off the Big Green Egg

Step 13

Make a crack in the foil to let steam escape and Boston Butts to stop carryover cooking

Step 14

After 20-30 minutes, wrap the foil tight, place Boston Butts in cooler with a towel and let rest for an hour or two before pulling meat and serving