Pick a 7 lb. (bone-in) Boston butt. This recipe is very simple and works experienced big green egg chef.. Since there is only one really qualified world, you will just have to do the best you can. It can be prepared in an like French-kissing your sister when compared to cooking it on an egg. You polder type remote thermometer so you won't have to open the grill to check temperature of the meat.

Combine all ingredients in blender and blend until liquefied enough to pass through injector needle. Inject the meat at different angles. Plunge the needle in deep and inject mixture as needle is withdrawn. Reserve a small amount to rub over the exterior of the roast. After rubbing the roast with the mixture, sprinkle and rub with your choice of rub. I like Prudommes pork & veal. Carefully wrap the roast in plastic wrap and place in fridge for at least one day. Prepare the bge by removing all small pieces of charcoal, which could restrict air flow, from the firebox. Put in fresh charcoal up to the top of the firebox liner. Light several large pieces of charcoal outside of the egg and once they are hot, place them on top of the charcoal in the firebox. Place several large chunks of your favorite hardwood around the perimeter of the firebox on top of the charcoal. This should allow the fire to burn down into the charcoal at a slower rate. Keep dampers wide open until the top layer of charcoal is involved. Then close both dampers down to very, very narrow openings. Place "v" rack (v-down) inside adequate size drip pan and place roast on the rack. Place drip pan, rack, and roast in center of egg. Insert polder probe into center of roast, being careful not to touch the bone. Close the dome lid and don't even thing about peeking for at least 20 hours. Every time you look, you loose valuable moisture and heat. By adding cooking time to allow for peeking will only result in a drier piece of meat. Try to maintain the egg temp at 200. A little higher or lower won't hurt, but we are talking perfection here! When the polder indicates an internal temperature of 160 degrees, open the dampers slightly and increase the egg temp to about 275 to 300. This should bring the internal temp up to 180 to 185. It may take 3 to 4 hours to get it up there. Once the meat gets to that temp, remove the pan, rack, roast and wrap in aluminum foil. It can be left on the egg for an additional hour or so if you are awaiting guests, but close the dampers so no further heating will occur. Suggestion: serve with Prudommes Louisiana delta savory rice mix. Don't use a knife on the roast. You wouldn't wash a baby with a wire brush would you? Let your guest flake off what they want with a fork. Yes, it will be that tender! Damn you're a pain. Now enjoy,,, you can thank me later. And if you don't love it, I will kiss your butt in the middle of bienville square and give you 2 hours to attract a crowd.