Well, its finally time to smoke a couple chuck rolls that I have been keeping in the fridge(cryo packed) for about 2 weeks. I bought them on sale( 2.28 per lb. ) the day before I went to pick up the Lang 60. They are 16.3 and 16.6 lbs each. I decided to cut each one into 3 sections. The marbling on these critters was marvelous, and I have pics of the whole rolls before the cuts or rub. I will post them tomorrow, along with various stages of cook. I rubbed them up this afternoon, so I can get up at 4-5 am and get them into the Lang by 6 am. My target goal is to have them resting in a cooler by 5-6 pm. The rub consisted of Kosher salt, ground black pepper, paprika,onion powder, garlic powder, and old bay seasoning. to be continued!