Meat Prep

• You can score the fat cap, I just sliced deep into the fat to allow the seasoning to get into the crevices, which worked perfect for me.
  
• Rub seasoning deep into the meat
  

Big Green Egg

• Setup: Pretty simple with the inverted plate setter, I placed my drip tray on top of the convEggtor and the standard grill plate on top of everything, resting on the plate setter.
  
• I set up my BGE for indirect cooking
  

Once I put the pork butt on the egg – after I get the egg to hold at 225 – I gave the pork butt another generous coating of the rub.

Cook Time

• I consistently checked the temp of the BGE keeping an even 225-250, the butt cooked for just about 9 hours slowly. I rubbed every couple hours with more seasoning.
  
• After a total cook time of 9 hours, I raised the Egg temperature to 300 for the final 1 hour to make sure the bark got nice and crispy. My butt was at 195 after all of this and I tested the meat by moving the thermometer – it slide in nice and easy.
  
• We sliced our butt, but tomorrow we will shred and add some BBQ sauce or something amazing to compliment this pork butt for our weekly meal prep