Two Cheeks BBQ
Print Recipe
If you like big butts, you've come to the right place! Two Cheeks BBQ will have everyone around the table telling you "Nice Ass!" Finally, BBQ done right!
Two Cheeks BBQ
Print Recipe
If you like big butts, you've come to the right place! Two Cheeks BBQ will have everyone around the table telling you "Nice Ass!" Finally, BBQ done right!
Servings Prep Time Cook Time Passive Time
10People 30Minutes 10+Hours 1Hour
Servings Prep Time
10People 30Minutes
Cook Time Passive Time
10+Hours 1Hour
Ingredients
Ingredients
Instructions
Butt Prep
  1. Soak all your wood chunks/chips in water for at least 1-2 hours before they go onto the coals, so you may want to start this the night before. If not the night before, this should be step 1.
  2. Place your pork butt into one of your tin roaster pans for prep (or whatever marinade dish you prefer).
  3. Apply a layer of yellow mustard all over the butt. Don't worry, you won't taste the mustard, this is just to help the rub adhere to the butt. Olive Oil can also be used as a substitute for the mustard; however, we've found mustard is easier to use.
  4. Apply a thick layer of our rub all over the butt. Make sure you get the sides, the fat cap, everywhere you can. *Also, make sure you remember where the fat cap is, as once you layer on the rub, sometimes it can be difficult to know which side it's on.
  5. Once your rub is applied generously, you can place the butt aside until your smoker/Egg is ready.
Egg Prep
  1. You will want to clean out your Egg thoroughly before beginning this cook as we will be talking about hours of smoking, you need to start with a fresh pit. Be sure to remove the firebox and ring and clean behind them as ashes build up which can cause issues with air flow.
  2. Once your Egg is cleaned and ready, apply a nice bed of FoGo Charcoal to the base. You will want to add enough charcoal to nearly take you to the top of the fire ring; however, keep in mind, you still have to add your wood chunks, so don't fill all the way to the top.
  3. Light the pit!! Sit back in awe as you can already taste the BBQ 🙂
  4. While the pit is getting started, the next step is to prep the water mix for the smoker. Take your second tin roaster pan, dump the whole bottle of apple cider vinegar in. Next, add all 4 sticks of butter (full sticks). Next, add 2 of your favorite beers (after taking a few swigs of course). Finally, top the rest off with regular water. You will want to leave roughly 1" space to the top in order to catch runoff from the butt.
  5. Once the fire has had a chance to really get burning (but long before it reaches your desired temp of 225), go ahead and dump on all the wood chunks on top of the burning coals. Try to space them around evenly as best you can.
  6. Put your plate setter, legs up, on your Egg to get the indirect cooking setup configured. Place the mix you prepared in the tin roaster pan right on the plate setter. Finally, place your grill grates on top of the tin. The legs of the plate setter and top of the tin will support the grill grates. This will be your cooking configuration for the day, as shown.
The Cook
  1. You will want to leave the Egg in its final cooking configuration, lid closed, vents open, until it reaches 225. Depending on how you manage your temps (BBQ Guru CyberQ, other automatic device, or manually), make sure it has stabilized at 225 before you put the butt on.
  2. Once the temp has stabilized, put the butt on the grates, fat cap UP, centered above the tin roaster pan. Make sure when you insert your food temp probe, you find the meatiest part of the butt, but do not hit the bone (if smoking a bone-in butt). Once this is done, say bye bye to the raw butt, because you should not open the lid again until "the stall."
  3. You will leave the butt on the Egg, monitoring the temp of the pit and progress of the butt's internal temps. Depending on the butt, the stall might occur anywhere from 160-180 internal temp. You will absolutely know when this happens because the internal temp will appear to "stall" and not go up for an extended period. Sometimes this can last hours, seriously. Whenever this occurs, it's time to wrap.
  4. Once you have hit the stall, get a nice long piece of butcher paper cut off. If you don't have butcher paper (highly recommended), you may use the large aluminum foil. The butcher paper helps keep what bark has formed at this point. Aluminum foil creates additional moisture inside which will soften & dissolve some of the bark.
  5. Take the butt and place on the butcher paper. During this step, we always add a nice lather of Stubb's Sweet Heat BBQ sauce all over the butt with a brush. Once you've lathered it up, go ahead and slowly roll it up in the butcher paper. You will want to be sure the internal food probe stays in place, and you wrap up the butt nicely, covering all sides. Place back on the Egg.
  6. Once the internal temperature has reached 195-200 degrees, take the butt off the Egg, place in a cooler wrapped in a towel for at least 30 minutes.
  7. After roughly 30 minutes to an hour have passed, you are ready to pull. The bone will simply fall out. You can do it the old fashioned way with two forks, or you can use the new bear claws to pull the pork. Serve & enjoy!!
Recipe Notes

This slideshow requires JavaScript.

 

*The butcher paper is HIGHLY recommended for smoking any meats.  We have a link on our site to easily locate it on Amazon.  If you substitute aluminum foil, this creates a sort of mini-oven inside the wrapped foil, retaining nearly all moisture, which will soften the bark.  The whole point of Komodo-style cookers, like the Egg, they already retain tons of moisture, which is what makes them so ideal, and delicious, to cook on; thus, butcher paper works perfect!  I wouldn't recommend butcher paper on a non-Komodo style cooker as you would lose quite a bit of moisture drying out your meat.

**BBQ Guru CyberQ is HIGHLY recommended!  This device comes with a fan attachment for the bottom vent of your Egg, a control unit that connects to your WiFi network, 3 food probes, 1 pit probe, and an app (The Pit Pal) you can download to control, monitor and be alerted from your house, or anywhere in the world with the right port forwarding setup.  This makes smoking overnight so much easier, and less stressful, worrying about if the fire has gone out or died down, or worse, spiked way  higher than ideal temps, etc..  Also a link on the site for this device.