After getting my Big Green Egg two years ago, one of the very first things I smoked was a pork butt (a.k.a. Boston butt a.k.a. pork shoulder).  It came out pretty good, but for some reason, I was never able to recreate or surpass the magic of that first time … until now.

To what do I attribute this success? A combination of better temperature control, Dinosaur Bar-B-Que Cajun Foreplay dry spice rub, and four bottles of Dos Equis Amber in the drip pan for extra moisture.

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