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Don, Just curious- where in Jersey are U. I plan on going to Wildwood in 2 weeks for the state championship (I am judging) and also Guitarbeque in Asbury Park the end of July.

Cool! Another Jersey BBQ overnighter. I live in NJ and will look out for the smoke signals and follow my nose till I find it. MMMM... BBQ MMMM... BEER

Thanks-I just used the Texas BBq Rub#1 on my first chuck roll last weekend. Excellent! I will def try the worsty/rub method on my next brisket as well as the H.Country method and compare them. I will be trying the #1 rub on spares and #2 rub on some thighs this weekend.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Scott, Big, Big Head Country Fan Here. Yes i have and it's my second favorite way to make brisket. Bryan <HR></BLOCKQUOTE> And your favorite way for brisket is?

Has anyone tried the Head Country recipe where you marinate the brisket overnight? This is what their website says to follow: Generously season the brisket with Head Country Seasoning and rub into the brisket with the heel of your hand. Leave the "fat cap" intact and season it as well. Place...

Steve, Did you use any finishing sauce with the rub, or were the ribs the best you have eaten w/ just the rub. If yes, what did you use?

I would stick with 4 butts, they will feed a lot of people. I would start the butts on the WSM at 6pm the night before to give you enough time that they will be done between 12-2pm. Foil them good and place in a cooler with towels until you are ready to serve dinner. I held 2 butts in a...

I agree w/Scott on how easy and similiar the chuck roll is compared to the pork butts. If you are planning an overnight cook w/2 butts you might as well throw on a chuck roll since they take around the same time to cook. I used the Texas #1 rub (very tasty) on the roll/butts and I injected the...

Scott- How did the roll/butt combo turn out? How long was the entire cook? I am currently on 17.5 hours and hope they will be finished soon.

My 2 butts are going on 17.5 hours and temp only around 182 along with a 16# chuck roll at 172 (foiled at 163). I started preheating the oven at 275 becauce the charcoal is almost out and I only have less than 2 hours before I need to bring some to a party. I hope the plateau is over soon and...

Another quick question on my 1st chuck roll(16#)- is it wise to tie it up with kitchen twine to help hold it together during the overnight cook? or will it hold together? I think it has to go on the top grate for the first 7-8 hours and after it shrinks a little I can switch it to the top and...

Russ, What size is that canopy? My wife is always in Target and maybe I will tell her to pick one up for me.

I recently bought a 22.5 kettle as well and have done only beer can chicken with a small drip pan underneath w/ coals to one side. When you do a large pack of thighs, do you use a drip pan that is large enough to place under the top grate? Does it matter? I believe a large family pack of thighs...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mark F.: I never heard of 'chuck roll' before. You said Sam's had it? I'll have to check at mine. Of course you'll remember that at my Sam's Club I have to learn Russian in order to ask the butcher for...

Just jumped on the bandwagon and ordered the main rub and asked for a sample of the #2. Sounds like a great rub for the price. Can't wait to try them out. Thanks for the "hook up"

At what temp. will the thighs get to 180 degrees in 3 hours? I would guess closer to the 300?

If your doing butts, always do 2 on the top grate since it takes a long time to cook. You will surely have great leftovers for you and your buddy's to take home with. You should also take advantage of the bottom grate with your next favorite bbq like brisket since it takes a while also. I...

Has anyone used the Head Country marinade along with their rub overnight like they tell you to do on their website? Does the marinade make a significant difference in taste/tenderness?

I used to be a fan of Big Ed's a while back myself. I used to go to the one in Old Bridge on Rt34 and I went to the one in Belmar last year. I think the ribs quality went downhill since they went to the "all you can eat" all the time. I agree they must boil them and use the sauce to give...