First butts on the Egg, not as smooth as I hoped for.. but look good so far

I started the butts at 9pm. It's the first time I cooked on the egg and I didn't get the plate setter yet.

I filled the fire bowl about halfway, and set a stainless steel rack above charcoal, then a pan to catch drippings and hold an apple cider vinegar and water mix. Then I put the SS egg grate where it goes. It was really easy to start the fire, and this pit heats up faster than any I have had before. In a few minutes I had a 500* fire, and had to tone it down. I was able to get it to hold between 225 and 250 and had everything set perfectly.


I got the meat from Restaurant Depot, because it's well priced and I have a resale certificate and save tax. It was $23.90 for 18.5 pounds.



I trimmed the fat off of one, but left it on the other to see which was better. ( I didn't remove ALL the fat, just the thickest parts and the silverskin)




This is a mistake, I did not put in enough charcoal and had to add more by 8am.


I was trying to keep it on one side.

I found the perfect setting to keep my temp where I needed it, the daisy wheel barely open.

and the bottom vent open about half an inch



I didn't put too heavy of a rub on, and most of it is on the sides and bottom. It's just onion and garlic powder, paprika, chili powder, cayenne pepper, brown sugar, and tony's with a mustard binder.




I kept checking it every two hours, much to my fiancee's vexation.
I did open the top a little while ago to add coals but didn't take a pic then.
I usually do butts on the Brinkman smoker, but even that took a lot of minding, this I can see how once you are comfortable with it, you can let it be.

I also have oysters, hamburger and sausage to go on it tonight. I love playing with new toys.

I want to do a brisket next, but first see how these come out.