With a sharp knife, score a cross hatch into the fat, this will allow the rub to get into the fat and the meat. If the fat cap is more than 3/4” thick, you can remove the top layer before scoring.
Rub olive oil on the butt, this is the binder that will help adhere the rub to the pork butt.
Next, Rub the Sunshine State of Mind all over the butt, getting into all the nooks and crannies.
Preheat your Big Green Egg to 250F (if you need help with starting and maintaining temp on your Egg, check out this article: how to lay and control the fire on your EGG).
Add your smoking wood to the fire.
Place a disposable aluminum foil pan on top of the convEGGtor to catch the dripping juices.
Once the fire is established, carefully place the Boston Butt onto the cooking grate.
The general timeline for cooking a Boston Butt is 1 ½-2 hours per pound at 250 degrees.
While smoking the pork butt, you will also need to account for the “stall,” which is when the moisture in the meat rises to the surface and evaporates, causing the temperature to plateau at around 150°F for several hours.
While the pork is smoking, spritz with apple juice once an hour to assist in keeping it moist
Once you hit 150 internal degrees, it’s time to wrap the meat to avoid the stall. At this point, you will add additional butter and apple juice to the pouch to keep the meat extra moist and then wrap in butcher paper.
Once the internal temperature reaches 203 internal degrees, remove the Butt from the Egg and place it in a clean cooler to rest for at least a half an hour.
After resting in the cooler for 30 minutes, it’s time to pull the pork. At this point, the bone should slide right out of the pork butt before you go to pull it. Using heat proof gloves, begin to pull the pork apart. Save the juices from the butcher paper/foil pack and add them back to the pork to help keep it moist. Add bbq sauce for additional flavor.