I was at the local Hyvee the other day and swung by the meat section and to my suprise they had brisket flats. I was very excited until I flipped it checked the price. Much like the last post i made about brisket, it was still expensive...$57 for an under 5 lb flat. Due to that I have recently switched my attention to chuck roast. I have never done beef on the smoker so I was just curious what route would be best to go. I also considered doing two of them, one pepper stout and the other regular smoked. I do have some questions before getting underway.
What kind of rub should I use on the beef?
What kind of wood?
With the pepper stout beef, can i use something besides Guinness? What ever beer I use, I would like to be able to drink the remainder and I cant stand Guinness or dark beer for that matter...its the way i was raised...on busch light, coors light and keystone. Not very classy, but hey, I'm fine with that lol.
Any info you all have would be much appreciated. Info and pointers on smoked chuck outside of the questions I have asked are also very welcomed, like I said, its my first time doing beef. Thanks!