I just got done rubbing tomorrows big project down so it can bask in the rub goodness over night in the fridge. This is a monster 24 lb. chuck roll I've been waiting to do for a while. I caught it on sale a while back and have been wrestling it in the freezer ever since. Gonna use the the ends for "burnt ends", some for sammies, and make up some shredded beef for various mexican dishes w/ the rest. Gonna try to get this thing on the BDS first thing in the morning and see what it turns into. The rub is "Texas Wild" flavor Texas Barbecue rub. I made kind of a paste with worchestershire sauce and the rub. That method usually yields a great bark w/ the BDS and TXBBQ rub combo. More in the morning! Here is what it looked like after the rub was applied: I found some BGE lump locally and am pretty excited to see how long a cook I can get out of it. I figure this hunk of meat will definately put it to the test.