Dizzy Pig Pork Shoulder

Recipe courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.


  • 7.5-10 lb pork butt (also called pork shoulder blade roast, Boston butt)
  •  1⁄3 cup of Dizzy Pig Seasoning
  • Salt
  • 2 or 3 chunks of smoking wood (hickory is a natural on pork)
  • 1⁄2 cup of peach nectar
  • Hot sauce (optional, and to taste mixed in with peach nectar)


Trim excess fat and silver skin. Leave fat cap on one side. Shake a light layer of coarse salt onto all sides of the pork butt.

Cover generously with Dizzy Pig Seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.

Prepare fire in EGG, starting with a small amount of charcoal in the firebox. Once all charcoal is burning and EGG has warmed up to 300°F/149°C or more, lay wood chunks on coals, and cover with more charcoal to fill firebox.

Add the convEGGtor with legs up and drip pan or foil to catch drippings. Place cooking grid on convEGGtor legs.

Stabilize EGG at 250°F/121°C, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm.

After 8 hours, or when the meat reaches 170°F/77°C internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavor, grind a couple teaspoons of Dizzy Pig Seasoning finely and add to liquid.

Return to EGG and cook until 200°F/93°C internal temperature in the center. Remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 3.

Pull, shred, chop or chunk to your preference. Add salt, fine ground rub to taste. Enjoy!

28 thoughts on “Dizzy Pig Pork Shoulder”

  1. TS, make sure smoker port holes are all clear, fill halfway with charcoal, layering a couple chunks of cherry wood, fill the rest of the way with charcoal, place four starter cubes, it burn for 15 minutes, close the lid, set the top vent for quarter inch,Depending on how much airflow the bottom vent gets, will give you your desired temperature, this method is flawless I always get around to 222to 50, and then I slowly close the bottom vent, rock on

  2. Just double foil wrapped a 13lbs butt at 162/163 back on for the finish at 203, with Egg at 225, and yes I am spoiled, DigiQ is the only way to go!
    In the beginning….
    Started with clean Egg, filled with oak/hickory lump coal almost up to split between the bottom cone and separating ring. Mixed in several thumb size pieces of smoking wood in top layer of coal. Place electric starter on top center of coal and cover with little more lump coal.
    At this point get everything ready for cook.
    Get the meat out that has been rubbed and is in fridge, drip pan (water in drip pan optional), clean grate , plate setter, digiQ set up, (I put my pit probe on the dome temp clip inside).
    I still have my original pin wheel on top and I keep it with main part closed and pin wheel lines up with holes 100% open.
    Plug in starter and lite the small pile of coal covering it. When going good, pull starter, scatter and tamp down burning coal on top of the rest of the coal and smoking wood.
    Put in plate setter legs up, place drip pan in center, put on grate, I use the cast iron grate, put meat in center , I put fat cap down, insert meat temp probe in the thickest part of meat.
    Close lid and set digiQ for 225 pit and 160 on meat temp for alarm, to remind me when to wrap. After I wrap and put back on Egg, I bring it the internal temp to 203.
    Pull it , wrap I towel and put it in an ice chest and let it rest for 3 to 4 hours.
    Depending upon the meat size and consistency, the initial cook to the 160 range is about 6 to 8 hours, this current cook took almost 9 hours , then 4 to 6 hours for the finish up to 203.
    Sometimes I will add some water when I wrap if I want more “gravy”, others add everything from beer to apple juice in the wrap. It’s all up to taste. There is no wrong way to do it. Experiment, adjust and enjoy!!!

  3. I have to confess I run my egg a little hotter (320 or so on dome thermometer) and cook a little faster (about 8 hours) for 7-9 pound butt. I use a coffee, cayenne, and brown sugar rub after coating butt with olive oil and generous application of kosher salt flakes. I put on cast iron grate with fat cap up and drip pan full of water sitting on plate setter underneath. After 4 hours I flip it one time and after 8 hours I put butt in a foil pan with apple juice, pineapple juice, honey, apple cider vinegar, and more rub, cover pan with foil, and put back on egg for another hour. Meat gets very tender. Typically use apple wood chunks for smoke.

  4. Trying my first butt on my egg. Having trouble keeping my temperature below 300. I have my bottom vent almost closed and the top vent all the way open. Any suggestions?

    1. First pork butt on the grill went on twenty minutes ago. I’m learning and figure there’s no way I get everything right. Egg was too hot for a while, but I got it down to a steady 230° and then added the butt, 7.5lb of potential epicnessb or catastrophe. I do not have a wired thermometer in it, just going to go by feel tonight. Planning to go maybe seven? hours then wrap it and let it slowly smoke overnight. I guess. Did not think I should try to get it ready for dinner tonight. We will see won’t we? This is fun.

    2. Had same issue early on… When starting your fire for smoking (225-250), never let your temp get above 300ish. Usually takes 15 mins or so with lid closed but top and bottom vents wide open.

    3. It’s the top vent that’s getting you. For a 225 deg cook, my bottom vent is open about a quarter inch, same with my top vent. Should help you out! Adjust as needed

  5. I’ve tried this method and lovet it; however, I didn’t try it with “hot sauce” because I didn’t know what sauce would be best. Didn’t want to use Franks because I didn’t want it to tast like buffalo wings.

    Any recommendations? Thanks!

  6. Just finished my first 8lb shoulder on the BGE using this recipe as my guide. I wrapped in foil about 30 mins into the stall at 165F and then took it up to 200F internal then off the pit and FTC for a full 3 hrs, consistency was perfect it was coming apart as I unwrapped it. I was surprised at how flavorful all of the meat was even without letting the rub set overnight, I suspect letting it rest for a full 3 hours helps with that. Thx for this recipe it’s a winner!

  7. Cooked for 8 hours, wrapped the butt with 5 layers of aluminum foil, added Italian dressing. Will cook for 8 more hours. Question: how tight should I wrap the aluminum??

    1. Why would you put Italian dressing on it? When you wrap it .. around 160, it will only take a couple more hours to get to 195-200

  8. I picked up two shoulders for 99 cents/ lb. at the local IGA. I will turbo them at 275, though, in my BGE. Thank God for IGA!

  9. I have cooked Boston Butt this way twice and the meat was good, however it never got above 170 degrees and the consistency was better for slicing than pulling.

    1. Did you forget about the “STALL” remember your internal temp. can stall for up to a couple of hours and then take off again and raise internal temp.

      1. did not forget the stall, but I figured out the problem. I was going by the dome thermometer. I got a blue tooth enable iGrill and discovered I have to get to about 290 dome to reach 250 degrees ambient. This time it worked out just as it is supposed to.

        1. That right there is some
          Usueful info. I’ve been cooking on my egg for a decade and didn’t even know this, albeit everything usually turns out good off of the egg.

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