1. It was 2.8ish before trimming, I didn't bother to weigh after. Looking at what the Texas dudes smoke, it's not even close, need to ask for a bigger cut next time. I used a meat thermometer, one that needs to stick into the meat each time. It's not instant, so I got annoyed with it and very rarely tested. Which was a mistake, I am getting a new one very soon. I think the spritz is the way to go - what is your go to mix, I see everything from vinegar to pineapple juice?
2. I used briquettes in the weber and the wood chips were a disaster, definitely getting proper chunks. I cleaned up maybe a handful of chips that just straight up fell through to the bottom. Took them straight from the bucket with water and they still burnt out in probably 20 mins.
The weber did an amazing job, I had my doubts seeing the type of equipment being used, but it did really well. I think I am going to play around with it a bit longer before getting a big boy set up. Super efficient also, the briquettes were cheap no name brand, R40 and I used just more than half of the bag.
Getting a few chickens to smoke this Sunday, any pro-tips?
Also I think I might be addicted, everything I see in the fridge, I am like "You could probably smoke that".
A 2.8kg brisket should not usually take 14 hours, but is a good size to start off with in order to get comfortable with fire management etc.
While the pros might not use thermometers to measure heat of the pit or internal temps, I've found my thermometers to be absolutely invaluable and really recommend that you get one. Also remember that the Weber temp gauge will not give you an accurate reading of your fire temp.
For spritzing, don't get too hung up on mixtures etc. as the spritz itself won't really carry flavour into the final product. I usually use either plain apple juice, or apple cider vinegar, every hour until the wrap.
Get proper wood chunks for your next cook.
Chicken is pretty easy to get right, and I've had some really good results this year. Once again, a dual probe thermometer will ensure you get it done perfectly.
Key success factors for chicken:
Pit temp, 140C, target internal temp for the chicken, 70C.
Get a good quality whole bird and spatchcock it yourself. It will cook more evenly.
Wet brine your chicken. Not crucial, but I've done an A/B test and the brined chicken was better.
Once target internal temp has been reached, remove from Weber and tent it loosely in tin foil for 15min or so.
Before cooking, use a rub of your choice. I can suggest some but it depends on your individual preference.
Cook skin side up.
A 57cm Weber can handle 2 spatchcocked chickens.
Edit: Chicken is not a long cook, usually takes about 2 hours.
