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The bloke over thinking it, just light a fire , trim and season (spg ) let it eat

cool that videos like this are coming too :)😆😆😆

love your work but 45 minutesthats a lie. lol its probably a 7 hour process all up.

I almost always spatchcock my ckooks, but i do miss the parsons nose, it's the best part closely followed by crispy wing tips

Unbelievable knife, delicious Chicken 👍 Greetings Bernd

Great video straightforward, I bet the chicken taste excellent, never thought of moving to the baskets to those angled before, makes a lot of sense, will be trying that.

Way too juicy...

Good vid mate, spatchcock is just the best way to cook a whole chook. I like to take the wing tips off and freeze it with the backbone for stock.

Another ripper video mate, I realise you’ve already been smashed with the different names of this cut but wondering if this is the same or similar to a ‘round roast’ I have in the freezer?

Great Vid and great instructional tips. I've been grilling & smoking for a long time, but I still screw up a little too often. Great reminders of the basics and the charcoal placement. Thanks

Legend dude. Volk is the GOAT for sure. Much love from South Australia.

When I spatchcock a chicken for oven or BBQ I also remove the rib bones and any others, whilst retaining the chicken oyster. Do you ever do this?

Kilos? I thought we were talking about meat. Do you speak Texan? 😅

I'm all set to try this cook tomorrow Thanks for the super detailed explanation, your format is perfect.

Aaron, in this video you have not fully wrapped the brisket for the final few hours - is there a reason for that ?

This weekend - Sunday - it is! Thank you and will report back !!!

Looks phenomenal!

I made an amazing brisket with this method. Thanks! 🙏

Hey mate is this recipe vegan? ;)

Is there any problem with setting my pellet smoker to keep warm if the cook is done too early or will that dry out the pulled pork?

I've got a kettle but it's not a Weber, the top vent is in middle of the lid, right at the too. Can I still get decent results with it?

Best weber videos online.

Thanks for making this. If I cook a whole brisket, I'll be eating leftover brisket till I'm sick of it. I had a lot of anxiety about trying a small one.

A.....mazing. Thanks for sharing

Do you prep your meat at room or out of the fridge temperature??

I had the same consistent heat temp in Weber but after 3 hours the internal temp for the lamb read only at 63c?

That and beer perfect dinner all a growing man needs.

what did you spritz with. I didn't hear you say. thank you.

Wow man. Very nice ribs!!! Greetings from germany!

Looks good I gotta try that

At my store, the butcher cuts and repackages steaks to order. The kids and I like medium-rare steaks, while my wife likes well-done and a smaller piece. My butcher will cut 3 regular and one thin for each package. AND the meat is the cheapest in the area.

You already had a fire in the bbq… why not just sear there??

New legend?

Never realised this next on my to do list cheers!

Had no idea putting mustard for seasoning was legal💀

Im dumb asf I thought caveman steak was just cooking a piece of steak over a campfire no seasoning no nothing

hey mate looking at getting the baskets quite expensive in nz are they worth it?

That mustard work wonders🔥🤣

Just ordered my lamb rub!! Lookin forward to it.

I’ve never heard of that cut of meat. What’s it called in USA?

Dry age or fresh for better results?

That looks supernice. Where did you get those wooden handlebars?

Do you dry brine steaks? Or is it unnecessary?

Like you told us Aaron: Unbelievable!!! Greetings Bernd

That looks fat. Surly a video of all ya cool gear outside there.

Was there a difference in taste and texture with this method vs your first brisket cook on the pellet smoker video 9 months ago? Be keen to know the difference in both

Keen to see vac sealing and reheating!