Picked up a 4 lb chuck roast for dinner and butts were on sale for 1.29 so I got a small one to serve for dinner tomorrow..... Coated the chuck with the spicy bourbon rub and put it on at 250 with some hickory and cherry smoke.... Took it to 140 and foiled.... apple juice/Beam mop.... Put it back on and let it go to 150 then rest for 30 minutes..... Sliced some and served with beans n fried taters. I put the rest back on the pit to 200 and will pull it for tomorrows lunch.