Pork Butts on the Big Green Egg for the JG's Pub Deep Creek Dunk Party
Every year outside of Oakland, Md, there is a fundraiser for the Special Olympics. If someone raises at least $50, they get the “pleasure” of jumping in Deep Creek Lake after the ice is cut. Some people have a lot of fun jumping in the freezing water and a lot like to go watch. No matter which a person prefers, everyone has a great time and it raises money for a great cause.
Kate and Fred from JG’s Pub have a fun after dunk party and buffet (Pics of Full Buffet ) with the proceeds from the buffet donated to the special Olympics. For the last 2 years I have donated pulled pork that I smoke low and slow on the Big Green Egg.
The Big Green Egg is such a great all around grill and it is also a very consistent low and slow smoker. Most times I get the egg stabilized at 250 degrees, go to bed and don’t have to touch it until the pork butts are done 12-15 hours later. This year I had a hard time controlling the temperature because we were having winds gusting to 25 mph. I had to check it around every 2 hours to make minor adjustments. The temperature fluctuated between 212 – 300.
I didn’t take any pictures but I made my own rub. I then rubbed a thin coat of yellow mustard on the butts and coated them with the rub. Some people don’t use the mustard but I think it helps keep the rub on and makes a good crust “Bark”.
Raw Pork Butts
Pork Butts Covered in Yellow Mustard
Rubbed Pork Butts
Pork Butts after being Rubbed and Rested. Look how they took on a nice dark color.
The pork butts go on the egg for 12-15 hours until they get to 195 degrees
Pork Butts on the Big Green Egg
After they came off, I wrapped them in foil and kept them in a cooler until they needed to be pulled. I have read that they can stay safely in the cooler for up to 4 hours. I ripped a little of the bark taking it off.
Finished Pork Butt
Here is the pulled pork being pulled. I prefer to pull it with my hands so I can feel the little fat pockets and pick them out. If they are really hot and I can’t use my hands, I will use the “Bear Claws” or 2 forks.
Pork Butt Being Pulled with Bear Claws
Pulled Pork on the Buffet