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I'm familiar with two places which are a little bit farther west in Morris County. One is Sussex Meat Packing in Wharton that is located very close to the Rockaway Mall and Green Village Packing which is located down a dead end road near the Great Swamp. While both places are good, Green...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.: Here is a place in Morris County. Never been there but heard good things. http://www.hotrodsbbq.com/ </div></BLOCKQUOTE> I have been there...

This is how I do it. Go down to the last post. Jim

Nice! The artist did a great job and you can't beat the subject matter. Looks like something Chris needs to put on the website. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike A.: A piece (or a roll, more likely) of Reflectrix from HD or Lowe's can be used to make this crude but effective smoker jacket, which will do the...

It might go against the flow but with the method I use for high heat butts, I can't taste a difference. What it comes down to for me is the amount of time I have to devote to a PP smoke. Finding the 18 or so hours it takes for low and slow is not an easy task. Sometimes it is hard to find the...

As usual I'm a day late and a dollar short. Jim

Not sure where in NJ you are but the last time I was in the Pelican in Morris Plains they had some bags of chunks or chips. They weren't cheap but the black cherry chunks made for some tasty eating. Jim

After reading the recommendations here and elsewhere for the Edgepro system I too am getting one for Christmas. I can't use it before the 25th but I can sneak in watching the DVD before then. Jim

I agree about spares and the trimmings although the trimmings don't last long enough to be used in other recipes. Jim

That place is about half a mile from where my wife works. She tells me it is quite popular. I didn't even know it was there. Looks like I will have to pay them a visit. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson: jim, it was my first shoulder too. Mine was an 8 pounder from BJs. I didn`t trim any fat. At 7pm my kids were getting wild and my wife...

I had to do this very thing tonight. I was battling the wind today with a beef shoulder on the WSM. It was taking way too long. When it finally reached 165 I foiled it and threw it in the oven at 300. I took it out when it got to 195. Good flavor but a little drier than PP. Next time for a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SCOTT DOWNS: Sounds pretty good Jim. I might try that. How long did the chicken cook for? </div></BLOCKQUOTE> The temperature of the smoker is about...

Last weekend I cooked two whole Purdue "Oven Stuffers" which weighed about 14 lbs. total. I brined them for four hours, and added some "Montreal Chicken Seasoning" just before placing them on the smoker. I fired the WSM using new Kingsford and the standard method with one chimney lit covered...

What was the cut called so I know what to get next time? My BJ's doesn't have anything labeled "chuck roll". Jim

Plans changed and the chuck never made it on the smoker, just two BB's and some Italian sausage. It will make it on soon. I plan on using the advise found here and I'll let you know how it turns out. Jim

Good results here too. It seems to produce less ash and the vents need to be closed a little more. Time to see if Lowes still has it on sale. Jim

The BJ's I went to was a little farther west past Rockaway mall just off route 80. I have a couple of butts on right now for a party tomorrow. I'm thinking of putting the beef on early in the a.m. since this cut is supposed to take from 8 to 10 hours to be done. A coule hours of rest for the...

Did we go to the same BJ's? I saw a lot of chuck but nothing that said chuck roll. There were cuts that said "cow knuckle" and other names I can't remember right now. I picked up one that had "shoulder" in the description. It's about 8 lbs. Knowing that chuck roll is the beef version of...