Green Eggs and Ham

Over thanksgiving i had an opportunity to try cooking on a big green egg with my dad.

This was the first time for me using one of these smokers.

After retrieving a medium sized pork shoulder aka Boston butt, I lightly salted and peppered the pork.

We started a fire and let the egg get very hot, 500 or so.

Then the butt was "seared" for a few minutes on each side in the smoker/grill.

After that was finished we let the egg cool down to around 250 or so and threw on, I believe an oak chunk for smoke.

After a few hours the internal temperature was reading 160.

The big green egg rendered some of the most succulent and flavorful Boston butt I have had in quite a while.

The big green egg is all it's cracked up to be...