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PostPosted: Fri Feb 27, 2015 10:23 pm 
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Very good article mate.


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PostPosted: Sun Mar 08, 2015 3:30 pm 
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Location: Adelaide SA
Great article Beaver....bloody well put together!

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PostPosted: Mon Mar 09, 2015 12:26 am 
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Fleetz wrote:
Great article Beaver....bloody well put together!

cheers bud

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PostPosted: Fri May 01, 2015 12:27 pm 
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guys, i have a circa 8kg rangers valley black onyx which is going on my weber kettle tonight to serve tomorrow 6pm.
a bit of folding will be needed in the first instance until it will shrink and sit flat. I can live with that.

I'll be using the snake method and the kettle will be stoked by my partyq. given the cold (melb) night and my expectation of the cooking time I''l be doing a 3/2 or a 2/2 snake. I'll be managing the unwanted direct radiant heat by having a round foil "great aussie kettle sized" tray (no longer made but i have a stash from bunnings from a few years back) which hides the beads nicely, and which will have a decent amount of water inside to boost humidity.

smoking chunks I have mesquite, pear, apple, redgum and a few others to choose from. I'm thinking pear for this actually. a mild smoke will suit my guests.

my question, I want to do a salt/pepper rub maybe with onion or garlic powder, stuck with mustard. last time i tried a salt/pepper rub it was too salty.

1. what proportions should the rub be wit these kind of ingredients?
2. how much to use over this size briskie?

its a big cook, we'll have a half dozen pork rib racks done on a hark tri fire, plus 2 rotisserie chickens on another weber kettle with rotis attachment.

look forward to hearing back before I drop past woolies on the way home to pick up the rub ingredients


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PostPosted: Fri May 01, 2015 1:21 pm 
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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.

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.

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)

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

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PostPosted: Fri May 01, 2015 1:32 pm 
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Beaver wrote:
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
Beaver wrote:
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.
Beaver wrote:
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?
Beaver wrote:
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


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PostPosted: Fri May 01, 2015 2:30 pm 
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Weight wise I have nfi, I would have to go back to my ratio and let you know it's hard to guestimate

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PostPosted: Fri May 01, 2015 2:42 pm 
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Beaver wrote:
Weight wise I have nfi, I would have to go back to my ratio and let you know it's hard to guestimate


So your ratios are cup measures?


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PostPosted: Sat May 02, 2015 1:52 pm 
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Yep, volume

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PostPosted: Sat May 02, 2015 1:58 pm 
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I'll let you know how it goes. It's on the go, sitting at 189f


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