I have a new Brinkman side burner smoker, already cured. Tomorrow I'm gonna smoke 2 chuck roasts, each being about 3lbs. I will use Hickory chunks that have been soaking in water, Kingsford Competition briquets and regular lump charcoal.I used a regular barbeque rub. How long and at what temp? A neighbor may bring a roast beef for me to do as well, heck, I have the room!