Smoked a chuck roast yesterday.I rubbed it with virgin olive oil,minced garlic,onion powder,kosher salt and cracked pepper. Injected it with Italian dressing and wrapped it over night. Put a light coating of rub on it in the morning before I put it in the smoker. When the internal temp. reached 145 I started spraying it with apple juice and Worcestershire. I foiled it at 165 until temp reached 200,it was still a little tough so I foiled it again and put it in the oven for about 1 1/2 hours at 300 and it came out tender and juicy. I'm doing cowgirls recipe for Canadian bacon today and will post Qviews tomorrow.I did her dry cure before and loved it now I'm doing both the dry cure and the brine cure.