Learning how to smoke a Boston butt (pork shoulder) on the Big Green Egg is an essential skill for any backyard pitmaster. This classic low-and-slow method teaches fire management, temperature control, and patience while delivering some of the most flavorful barbecue you can make.
Despite its name, the Boston butt is not from the pig’s rear. It’s the upper portion of the pork shoulder. The terminology dates back to Colonial New England, when this cut was packed into large barrels called “butts” for transport and storage. The name stuck, even though the cut comes from the shoulder.
The Big Green Egg is ideal for this style of cooking. Its ceramic shell retains steady temperatures for long periods, and when combined with lump charcoal and hardwood smoke, it creates an excellent environment for tender pulled pork and a deep, well-developed bark.
When cooked correctly, a Boston butt develops a deep mahogany crust while staying moist and tender inside. This guide explains how to smoke a Boston butt on the Big Green Egg, covering setup, temperature targets, timing, and practical techniques to produce consistently great pulled pork.
