The post by lennyluminum made me want to do the same. I had the beef ribs in the fridge from this past Wed. I knew I was going to smoke them but then decided to added the chuck roast. Started with a rub then into the MES for 3 hours foiled and then back it to develop texture. Woods used were hickory and apple. Rub consisted of some Rudy's rub doctored with more paprika, onion and garlic powder, ground mustard seeds and dark brown sugar. Rudy's rub is very salty and very peppery. This toned it down
