first up, if you have a partyq then go 3 or even 4 brickets as the partyq will maintain the snakes speed instead of standard vent management.
thanks Brett. with the tray I use space can be a little bit of an issue, plus I like to ensure there is no direct line of sight between lit beads and the brisket for radiant heat fears. but 3/2 should be fine based on what I've done before
next up, make sure that water is HOT when you put it in so you dont go wasting fuel trying to get water up to temp.
yep, boiling water out of the kettle straight into the tray always, plus a good dump of lit coals from 1/2-2/3 full chimney at the start to build the heat in the kettle. this is a critical step as it sets the scene for the whole cook i find.
As for the rub, me personally.....
35 % Salt
35 % pepper
20 % Onion Powder
10 % garlic Powder
alternatively 50/50 salt/pepper then add onion/galic to taste.
make sure to use Kosher when measuring salt/pepper 50:50 by volume as table salt volume to weight wise is heavier and can throw you off (and make it too salty)
I always do everything by weight. my wife mixed my coarse salt with fine salt *sigh* so it'll just be by weight
my question is how much to use. lite rub or multi coat/caked etc?
cooking time for an 8kg id cater for 16-18 hours and then esky it if its early
i assume you will be triming a bit of fat off
thats how long I've estimated and yes it will need a trim. I haven't eyeballed it yet. picked up by a mate and I'll get it late this arvo