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My first egg cook is tonight!

Charles in SCCharles in SC Posts: 142
edited 10:47AM in EggHead Forum
Just fired up my egg that I got in Ocala for the first time since I got home with it. I am going to do an overnighter on a butt.
I will use DrBBQ's Bonesmoker's rub which is great stuff but to really learn it's potential you have to take one of Ray's classes.
My plan is to go indirect at 220 for 15 hours or till it is done.
I am useing Royal Oak lump and Jack Daniels wood chips.


  • ChubbyChubby Posts: 2,956
    Charles in SC,[p]Congrats on the Egg procurment!![p]Keep us posted on your first "Marathon"?[p]Remember..."hydration" (of the Cook) on these critical!![p]Chubby
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Wise OneWise One Posts: 2,645
    Charles in SC, I hope you're not planning to work tomorrow. Once I start pulling (and nibbling) I find it hard to do anything else. Takes me about 3 hours to pull a 10# butt - 20 minutes for pulling and the rest for nibbling. Hint: eat the bark. You can tell your wife that you only want the tender inner pork in the final product. Some folks actually put the bark in their pulled pork but my wife really doesn't like it so I oblige her by "removing" it (wink, wink).

  • JopaJopa Posts: 155
    Charles in SC,
    I can't figure how you made it this long without firing that baby up! Good luck and happy Egging!

  • drbbqdrbbq Posts: 1,152
    Charles in SC,[p]You've got something on your chin Charles.
    Just in case you're not using a polder or something like that, the temp guage on the egg needs to be around 250 to be cooking at 220.[p]Egg on.
    BTW, for those of you that don't know Charles, he's a very good competition cook from South Carolina, using the name B.S. Pitmeister.

    Ray Lampe Dr. BBQ
  • JSlotJSlot Posts: 1,218
    Charles? Work? Hahahahahahaha!!!!!!!!! That's a good one, Bill!!!
  • JSlotJSlot Posts: 1,218
    I haven't had a chance to say welcome to the club yet, Charles, so, WELCOME TO THE CLUB!!! I'm sure you're gonna love tinkerin' with it. BTW, it doesn't look like we're gonna make King's Mountain. I think Hickory will be our next event. Talk to you soon, my friend!![p]Jim
  • Mark BackerMark Backer Posts: 1,018
    Wise One,[p]My wife stands over me and makes sure I put in enough.
  • drbbq,
    Thanks for the tip on the temp Doc.
    I will check my chin.

  • J AppledogJ Appledog Posts: 1,046
    Don't forget the Parkay, Charles. Julie

  • Charles in SC,[p]Hope it turns out divine! I like Chubby's advice best: keep the cook hydrated! <grin>[p]yoyo
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