So I am a long time lurker and have learned a lot from you guys & gals. Lots of great info on here and want to do more down the road.
I have a CharGrill Smoker that I have used quite a few times. Most always used dryrubs from the store and same with sauces. This weekend I will be smoking 2 Pork Roasts bone in. I want to add a beef roast or 2 with it. Here are my questions:
-What Beef Roast would be a good choice, not brisquet.
-What would be the rough estimates of time between the two or differences?
-Finally I will make Billbos World Famous Rub & BBQ sauce! Will it be good on both meats and how long to have the meat dry rubbed and in the fridge for... 24hrs?
Thanks in advance!