{"id":137941,"date":"2025-03-16T18:38:56","date_gmt":"2025-03-16T18:38:56","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/new-years-day-pork-butt\/"},"modified":"2025-03-16T18:38:56","modified_gmt":"2025-03-16T18:38:56","slug":"new-years-day-pork-butt","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=137941","title":{"rendered":"New Year&#8217;s Day Pork Butt"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p style=\"text-align: justify;\"><i>\u00a0[FTC Standard Disclaimer] We received no compensation for this post. None of the links in the post earn us a commission either.\u00a0<\/i><\/p>\n<p style=\"text-align: justify;\">I was only planning on smoking<a href=\"https:\/\/www.nibblemethis.com\/2023\/01\/new-years-eve-brisket-cook.html\"> that brisket for New Years&#8217; Day<\/a> but Food City had pork butts for $1.49 per pound and I couldn&#8217;t resist picking one up.\u00a0<\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTSN2vKsdsAGpI89ZUX2MZEZRsBFRsWmrxnNRAWnAYmwDraaN31w5IruH8cjy3ysEYSpcRSkXiDdW3ddh6Icw5uQO7nCSaCkfPnzCFfrjfiO-StqIDK6XjoOL8s45W-4FRAvK_Qdk9OOL656kJb4-QfI64wrPYAFGRD-v15ZVMFblrlbPkJIxzHpgo\/s500\/NYD%20pork%20DSC_8281%20sq.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smoking pork butt on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTSN2vKsdsAGpI89ZUX2MZEZRsBFRsWmrxnNRAWnAYmwDraaN31w5IruH8cjy3ysEYSpcRSkXiDdW3ddh6Icw5uQO7nCSaCkfPnzCFfrjfiO-StqIDK6XjoOL8s45W-4FRAvK_Qdk9OOL656kJb4-QfI64wrPYAFGRD-v15ZVMFblrlbPkJIxzHpgo\/s16000\/NYD%20pork%20DSC_8281%20sq.jpg\" title=\"Smoking pork butt on the Big Green Egg kamado grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Smoked pork butt finishing on the Big Green Egg.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<h3 style=\"text-align: justify;\">Meat Prep<\/h3>\n<p style=\"text-align: justify;\">I kept it simple. I started with an 8.7-pound Smithfield bone-in pork shoulder butt roast.<\/p>\n<ul>\n<li style=\"text-align: justify;\"><b>Trimming<\/b> &#8211; None needed.<\/li>\n<li style=\"text-align: justify;\"><b>Injection<\/b> &#8211; I injected it with a simple solution of 12 ounces of apple juice and 2 tablespoons of kosher salt.<\/li>\n<li style=\"text-align: justify;\"><b>Seasoning<\/b> &#8211; I heavily coated the pork butt with <a href=\"https:\/\/www.bbqproshop.com\/second-city-sweet-rub-fire-smoke\/\">Fire and Smoke BBQ Company&#8217;s Second City Sweet BBQ Rub<\/a>. I covered it and let it dry brine for 6 hours in the fridge.\u00a0<\/li>\n<\/ul>\n<p><span><a name=\"more\"\/><\/span><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6ny-NCTTEiUbAbqHFcpu-lUkr23rJn79JgN3CcmzqQoJJKQX031aG-K0D4ANwYegeLl00DxrqnfNpVJZC6ABJ5Oi_7PdZTsBgbIZM2AZBGCFeSW6lx2h3KvAg6ZRIVhkh6eZRFN5UXnb1w4Nw-rV5c1bLDk1EmawQ7OODVAVpiyeryu4ZPFS72BB_\/s500\/DSC_0541.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Second City Sweet BBQ Rub is balanced and not overly sweet.\" border=\"0\" data-original-height=\"333\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj6ny-NCTTEiUbAbqHFcpu-lUkr23rJn79JgN3CcmzqQoJJKQX031aG-K0D4ANwYegeLl00DxrqnfNpVJZC6ABJ5Oi_7PdZTsBgbIZM2AZBGCFeSW6lx2h3KvAg6ZRIVhkh6eZRFN5UXnb1w4Nw-rV5c1bLDk1EmawQ7OODVAVpiyeryu4ZPFS72BB_\/s16000\/DSC_0541.jpg\" title=\"Smoking pork butt on the Big Green Egg kamado grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Despite its name, Fire and Smoke&#8217;s Second City Sweet BBQ Rub is balanced, so it&#8217;s not as sweet as some rubs that are high in sugar.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2s2rD4Af4K4n_5i2XXMAYIEPj893Bu10zpfwi4RQCzyG-IMEPJLxc2NJQzwVw9rdrjXh9DOTurkvBataQDhpyqT2U0VjwwLSZIW_I_JAYwRt4mwitM7Gql60ue0HaxGH0_VrnXeOUCXn7U5hymdDadyBeu3kHXu-Qw_AIY_h_E7eobUyG4_BBDDyf\/s500\/DSC_0546%20sq.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"It's a good idea to freshen up the rub after the dry brine period. I apply a light second coat.\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2s2rD4Af4K4n_5i2XXMAYIEPj893Bu10zpfwi4RQCzyG-IMEPJLxc2NJQzwVw9rdrjXh9DOTurkvBataQDhpyqT2U0VjwwLSZIW_I_JAYwRt4mwitM7Gql60ue0HaxGH0_VrnXeOUCXn7U5hymdDadyBeu3kHXu-Qw_AIY_h_E7eobUyG4_BBDDyf\/s16000\/DSC_0546%20sq.jpg\" title=\"Smoking pork butt on the Big Green Egg kamado grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">After the dry-brine, much of the seasoning has soaked in so I like to apply a &#8220;freshen up&#8221; coat just before the pork butt goes into the smoker.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<h3 style=\"text-align: justify;\">Smoker SetUp<\/h3>\n<p style=\"text-align: justify;\">I used a large Big Green Egg for this smoke.<\/p>\n<ul>\n<li>Clean up. I cleaned out the Egg before starting; that ensures the best airflow.\u00a0<\/li>\n<ul>\n<li>I had used coal so I shook the <a href=\"https:\/\/kickashbasket.com\/\">Kick Ash Basket<\/a> to get all of the ash out.<\/li>\n<li>I emptied the KAB Ash Can.<\/li>\n<\/ul>\n<li>Fuel &#8211; Kick Ash Basket with fresh <a href=\"https:\/\/jealousdevil.com\/product\/xl-lump\/\">Jealous Devil XL lump charcoal<\/a> and blocks of hickory wood. I then topped that off with the used coal that I cleaned earlier.\u00a0<\/li>\n<li>Gear &#8211; I used a cast-iron plate setter and topped it with a drip pan. I used my <a href=\"https:\/\/www.cast-iron-grate.com\/\">favorite cast-iron cooking grates from Craycort<\/a>.\u00a0<\/li>\n<li>Controller &#8211; I used a BBQGuru UltraQ running at 275\u00b0f connected to a Pit Bull Fan.<\/li>\n<\/ul>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQc4iUV9ylJ0ApUeHk8ifsSBFdrSqGa8rSX-g-Stvct3Fuh8ZsRaOXcyHG5nleEe7C8r9ccPBrIAxlQvfSQS0HPMlHWuaiV6gEc5yb1uSNKnmKc6wcy7Le0CG2BkwsuyyYF2aGG27L7ecuojQRfT1QsDhoaS49ZdRK2cS2Tb1vzHZ45OrXGm_TPUvG\/s616\/NYD%20Pork%20DSC_0515.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"A Kick Ash Basket is a tool that makes maintaining airflow in a grill, easy\" border=\"0\" data-original-height=\"616\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQc4iUV9ylJ0ApUeHk8ifsSBFdrSqGa8rSX-g-Stvct3Fuh8ZsRaOXcyHG5nleEe7C8r9ccPBrIAxlQvfSQS0HPMlHWuaiV6gEc5yb1uSNKnmKc6wcy7Le0CG2BkwsuyyYF2aGG27L7ecuojQRfT1QsDhoaS49ZdRK2cS2Tb1vzHZ45OrXGm_TPUvG\/s16000\/NYD%20Pork%20DSC_0515.jpg\" title=\"Kick ash basket\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I like to bury my wood chunks so they don&#8217;t all ignite at the start of the cook. I top this with more fresh lump charcoal and whatever leftover coal was previously in the Kick Ash Basket. When I go to put the pork butt on, I make sure to put a block on the burning coals to ensure it gets smoke from the beginning.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSlAJNNIPOd2K6H8O8h_hRd3PY6272BXEg2fiisoYWpzun0TUuWMjb3bnucaADRCNgUTPCeWo6YcSKS4sFKr6qP74ksaxe3sK-zadHTlJ5w0OA8bNxnHiH8C3Iw6Fk0YlVPsaYDFR3ZVbGK5_m42x3wciW0h_sBamV4peV5smtiG1vwijfna-w8HKo\/s500\/DSC_8242.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smoking pork butt on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSlAJNNIPOd2K6H8O8h_hRd3PY6272BXEg2fiisoYWpzun0TUuWMjb3bnucaADRCNgUTPCeWo6YcSKS4sFKr6qP74ksaxe3sK-zadHTlJ5w0OA8bNxnHiH8C3Iw6Fk0YlVPsaYDFR3ZVbGK5_m42x3wciW0h_sBamV4peV5smtiG1vwijfna-w8HKo\/s16000\/DSC_8242.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Here&#8217;s a look at my setup &#8211; cast-iron plate setter on the bottom, foil-covered drip pan on that, all topped with a <a href=\"https:\/\/www.cast-iron-grate.com\/\">cast-iron grate from Craycor<\/a>t.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<h3 style=\"text-align: justify;\">The Cook<\/h3>\n<h4 style=\"text-align: justify;\">8:30PM\u00a0<\/h4>\n<p style=\"text-align: justify;\">I lit the coals in one spot at the front of the Egg to give it plenty of time to come to temp and stabilize.<\/p>\n<p style=\"text-align: justify;\"><b>10:15PM<\/b><\/p>\n<p style=\"text-align: justify;\">Time to start cooking!\u00a0<\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZwQ3d3rO1RbGWArgIAv7yMZLmD-jyy6bMJxqpt1f0qLMgFvv53PKrjqY3mdeVxrmrdLwW_n_5CJjTHE1SdWh8wbCC2utzwaiHPfgdwWfAU_B5azVc5v2PmhOnPaa0aMMRjeig1-SZOqPUw7ffbYjlQylWFHiqmzgDqeFrIyWWRi6SleJrCswufzsZ\/s500\/NYD%20pork%20DSC_8264.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smithfield pork butt getting ready to go on the Big Green Egg for smoking.\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZwQ3d3rO1RbGWArgIAv7yMZLmD-jyy6bMJxqpt1f0qLMgFvv53PKrjqY3mdeVxrmrdLwW_n_5CJjTHE1SdWh8wbCC2utzwaiHPfgdwWfAU_B5azVc5v2PmhOnPaa0aMMRjeig1-SZOqPUw7ffbYjlQylWFHiqmzgDqeFrIyWWRi6SleJrCswufzsZ\/s16000\/NYD%20pork%20DSC_8264.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\"><span style=\"text-align: justify;\">I took the pork butt out of the fridge and refreshed the rub by sprinkling more Second City Sweet BBQ Rub.\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZCrkGcavGMK621GcnFgUu3qjXIv0iCQ_u1zXafrdXEODR9wCO7WEO1ZsCGCHRXJ3dK0bdxRythVwQ9RRy5f4z395WtWktO4a9TLzUI318zwz9u7LIVQn-h3H1Gcae-DgFpb5LmzfICHjJr7Lhj8NUN00rwEBBxF3DHyNFOAwAscHRNwPH6vTuQPHH\/s627\/NYD%20pork%20DSC_8268%20rect.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smoking pork butt on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"627\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZCrkGcavGMK621GcnFgUu3qjXIv0iCQ_u1zXafrdXEODR9wCO7WEO1ZsCGCHRXJ3dK0bdxRythVwQ9RRy5f4z395WtWktO4a9TLzUI318zwz9u7LIVQn-h3H1Gcae-DgFpb5LmzfICHjJr7Lhj8NUN00rwEBBxF3DHyNFOAwAscHRNwPH6vTuQPHH\/s16000\/NYD%20pork%20DSC_8268%20rect.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\"><span style=\"text-align: justify;\">I put the pork butt on a wire rack and a small sheet pan and placed that in the center of the Big Green Egg. I spritzed it with apple juice and let it run.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/div>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5tc_9LXTHRfQrDlL71CP6GbOFnlGxiSpCTtZRmI3u3BcpkQcSDITLnZUFw60qsPo8ibTnRJjCqAd_Zz7qf0SpuAf6ov4lkxFzqDASWKn5ZVXZGcRm0LnZp50fvauGbjuQII2bIwwxROAqsDezWEpJovlTu0rqgi2mgU_BMvmxhmQcj7yWI0deBbbk\/s500\/NYD%20PD%20DSC_8253.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Dual Big Green Eggs smoking a brisket and a pork butt\" border=\"0\" data-original-height=\"336\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5tc_9LXTHRfQrDlL71CP6GbOFnlGxiSpCTtZRmI3u3BcpkQcSDITLnZUFw60qsPo8ibTnRJjCqAd_Zz7qf0SpuAf6ov4lkxFzqDASWKn5ZVXZGcRm0LnZp50fvauGbjuQII2bIwwxROAqsDezWEpJovlTu0rqgi2mgU_BMvmxhmQcj7yWI0deBbbk\/s16000\/NYD%20PD%20DSC_8253.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I let it run overnight at 275\u00b0f, spritzing with apple juice once or twice. The Egg is a moist cooking environment so I didn&#8217;t have to spritz as often as I would on my stick burners.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 style=\"clear: both; text-align: justify;\">5:30AM<\/h3>\n<p>The pork butt had the color that I wanted so I wrapped it in foil. I put the butt on two sheets of foil, gave it about 3 tablespoons of butter, spritzed it generously with apple juice, wrapped it up and put it back on the smoker.<\/p>\n<h3 style=\"clear: both; text-align: justify;\">8:30AM<\/h3>\n<p>The pork butt reached an internal temperature of 205\u00b0f. I tested it with a temp probe in a few spots and it was tender so it was time to rest. I put it in a Cambro hotbox that we pre-heated earlier and let it hold for a few hours. (You can make your own hotbox with a warm, empty cooler and some towels.<\/p>\n<h3 style=\"clear: both; text-align: justify;\">11:00AM<\/h3>\n<p>A KCBS Team of the Year pitmaster once told me that the last thing you flavor the pork with is the first thing you&#8217;ll taste. So he recommended giving it that one last kiss of smoke.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: justify;\">\n<ul>\n<li>I raise the temperature of the controller to get it to kick the fan on.<\/li>\n<li>I added 1 fresh block of wood to the coals in an area that was burning.<\/li>\n<li>I removed the pork butt from its foil wrap and glazed it with Blues Hog Original BBQ Sauce thinned by cutting it with apple juice.<\/li>\n<li>I placed the pork butt back on the smoker just long enough to set the glaze and expose it to smoke one last time.\u00a0<\/li>\n<\/ul>\n<\/div>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWEkjJF_ZWBTBcD1qNiSUNFa5X7iHm8HtgcttBt3lQ1dyDJbCJrLtI0fsRHqPd-FLEzmknBGxbXDYHQzbro6ZEdFP4cuv2-wAWja3BLrg-0PCEjOHobZ2W6JUVZVWBsOCNzvp6gsoZQcMVA3kPqLGK1p2Q72EEzwraThXwG1e42wZ5WcrSE2swhVZg\/s755\/NYD%20Pork%20DSC_8276%20IG%20story.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smoking pork butt on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"755\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWEkjJF_ZWBTBcD1qNiSUNFa5X7iHm8HtgcttBt3lQ1dyDJbCJrLtI0fsRHqPd-FLEzmknBGxbXDYHQzbro6ZEdFP4cuv2-wAWja3BLrg-0PCEjOHobZ2W6JUVZVWBsOCNzvp6gsoZQcMVA3kPqLGK1p2Q72EEzwraThXwG1e42wZ5WcrSE2swhVZg\/s16000\/NYD%20Pork%20DSC_8276%20IG%20story.jpg\" title=\"Smoking pork butt on the Big Green Egg kamado grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Giving the pork butt one last kiss of smoke.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbgL_CCkm3Xcejpz2B2suKh1q4jwHX8OKBiz4bTvso9lp-tQcaPiwZCIMZ9kTCctX-mc7YXxnDM4QjHAtNd6YQZYza7Y2-79LWM5ImZ0H4AXFfg4bmoICWjo1FwXi80_96YqONxZBdfPDi2rKi4bvyvvUwXPkfMLIjbIFO3ORZFN0KfWW2nFlbgPcx\/s500\/NYD%20pork%20DSC_0596%20sq.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Smoking pork butt on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbgL_CCkm3Xcejpz2B2suKh1q4jwHX8OKBiz4bTvso9lp-tQcaPiwZCIMZ9kTCctX-mc7YXxnDM4QjHAtNd6YQZYza7Y2-79LWM5ImZ0H4AXFfg4bmoICWjo1FwXi80_96YqONxZBdfPDi2rKi4bvyvvUwXPkfMLIjbIFO3ORZFN0KfWW2nFlbgPcx\/s16000\/NYD%20pork%20DSC_0596%20sq.jpg\" title=\"Smoking pork butt on the Big Green Egg kamado grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Just long enough until the sauce is cooked onto the pork butt &#8211; about 10-15 minutes.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFnz0IZYPg8D7eo6jDq2UAGuHPWsyhXzseVgrsUOXSgkw8gcuqwx_3Y4x-ESbBX-JU4LXXbqc-s0sACnUh5cybPkuPsiWB5oQZj5m-pxwmMFi-e2GXmkQSXbyyHgkrAmWwMksXehcUtDDTrtyXOt_HY4lqGAT8FQYHInHg3fs0VdZp0ri-8q1mByVq\/s750\/NYD%20pork%20DSC_0603%20IG%20story.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Pork butt smoked on the Big Green Egg kamado grill\" border=\"0\" data-original-height=\"750\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFnz0IZYPg8D7eo6jDq2UAGuHPWsyhXzseVgrsUOXSgkw8gcuqwx_3Y4x-ESbBX-JU4LXXbqc-s0sACnUh5cybPkuPsiWB5oQZj5m-pxwmMFi-e2GXmkQSXbyyHgkrAmWwMksXehcUtDDTrtyXOt_HY4lqGAT8FQYHInHg3fs0VdZp0ri-8q1mByVq\/s16000\/NYD%20pork%20DSC_0603%20IG%20story.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Alexis dropping the pork butt to begin pulling it. Nice bark, eh?<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgiJdac603-e-eDH2er6DE07HI8CDgWeGa3mJ2Ex8e2NEZu0WV4pHNmrBAUow1CxOKTVUs4n5Ps-gSqbyGykU-7QdXOmeUAjt3Jn1GvyU3cgAwShNebts6cn41UkXQCVFlzZEl0sD-X8AUHqWZVta_iArxw6PZeX7b7bJNgvarO-abUTIDaMahwT9U_\/s750\/NYD%20pork%20DSC_0609.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"750\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgiJdac603-e-eDH2er6DE07HI8CDgWeGa3mJ2Ex8e2NEZu0WV4pHNmrBAUow1CxOKTVUs4n5Ps-gSqbyGykU-7QdXOmeUAjt3Jn1GvyU3cgAwShNebts6cn41UkXQCVFlzZEl0sD-X8AUHqWZVta_iArxw6PZeX7b7bJNgvarO-abUTIDaMahwT9U_\/s16000\/NYD%20pork%20DSC_0609.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Wearing cotton gloves under the food gloves lets you handle the steaming hot pork butt without burning your fingers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>When Trevor grabbed a bite of the pulled pork, he mentioned wanting to have a BBQ burger.\u00a0 That was too good of an idea to resist.<\/p>\n<div>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBQF1cyIx7YiJDPmlbsNtt-UiFrQa-JyX0VA74mEIoob5hNPbkvSKPqEgakMlED1FxOz0S_1BziL7CN2aZxg7wFfHplHIu6pt5yqzJnmh3LPZm6rFzFqGpuigpdbFRWiw5tvKgksxXlR7OV6Nrk3MtO1Dh9B2XT53YjheZSz16hMMf40p_hFyEQt7O\/s651\/NYD%20Pork%20DSC_0644.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"BBQ Burger - brisket burger patty, cheddar, pulled pork and candied bacon.\" border=\"0\" data-original-height=\"651\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBQF1cyIx7YiJDPmlbsNtt-UiFrQa-JyX0VA74mEIoob5hNPbkvSKPqEgakMlED1FxOz0S_1BziL7CN2aZxg7wFfHplHIu6pt5yqzJnmh3LPZm6rFzFqGpuigpdbFRWiw5tvKgksxXlR7OV6Nrk3MtO1Dh9B2XT53YjheZSz16hMMf40p_hFyEQt7O\/s16000\/NYD%20Pork%20DSC_0644.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">BBQ Burger &#8211; toasted brioche bun, half-pound burger, cheddar, pulled pork, mocha BBQ sauce, and candied bacon. NOICE!\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>\u00a0[FTC Standard Disclaimer] We received no compensation for this post. None of the links in the post earn us a commission either.\u00a0 I was only planning on smoking that brisket for New Years&#8217; Day but Food City had pork butts for $1.49 per pound and I couldn&#8217;t resist picking one up.\u00a0 Smoked pork butt finishing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":137942,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[29263,467,13821,1003],"dealstore":[],"offerexpiration":[],"class_list":["post-137941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-butt","tag-day","tag-pork","tag-years"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Year&#039;s Day Pork Butt - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=137941\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Year&#039;s Day Pork Butt - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u00a0[FTC Standard Disclaimer] We received no compensation for this post. None of the links in the post earn us a commission either.\u00a0 I was only planning on smoking that brisket for New Years&#8217; Day but Food City had pork butts for $1.49 per pound and I couldn&#8217;t resist picking one up.\u00a0 Smoked pork butt finishing [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=137941\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-16T18:38:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/NYD20pork20DSC_828120sq.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=137941#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=137941\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"New Year&#8217;s Day Pork Butt\",\"datePublished\":\"2025-03-16T18:38:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=137941\"},\"wordCount\":864,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=137941#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/NYD20pork20DSC_828120sq.jpg\",\"keywords\":[\"Butt\",\"Day\",\"Pork\",\"Years\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=137941#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=137941\",\"url\":\"https:\/\/fivemor.com\/?p=137941\",\"name\":\"New Year's Day Pork Butt - 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None of the links in the post earn us a commission either.\u00a0 I was only planning on smoking that brisket for New Years&#8217; Day but Food City had pork butts for $1.49 per pound and I couldn&#8217;t resist picking one up.\u00a0 Smoked pork butt finishing [&hellip;]","og_url":"https:\/\/fivemor.com\/?p=137941","og_site_name":"Som2ny Network","article_published_time":"2025-03-16T18:38:56+00:00","og_image":[{"width":500,"height":500,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/NYD20pork20DSC_828120sq.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=137941#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=137941"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"New Year&#8217;s Day Pork Butt","datePublished":"2025-03-16T18:38:56+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=137941"},"wordCount":864,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=137941#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/NYD20pork20DSC_828120sq.jpg","keywords":["Butt","Day","Pork","Years"],"articleSection":["Barbecue"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=137941#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=137941","url":"https:\/\/fivemor.com\/?p=137941","name":"New Year's Day Pork Butt - 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