It's only 2 1/2 lbs so it's not real big. Still wasn't cheap. I picked up a bottle of KC Masterpiece bbq rub just because it seemed interesting and I could detect a little bit of a good smell through the lid. It has some sugar, which I wanted a little of just to help get a bark on it. I opened the KC and tasted it in my palm. Not bad. Tasted the PBC beef rub a moment later. Both good but the KC had less salt flavor and a little sugar so I went with that and sprinkled it all over both sides and gave it a rub, wrapped it up and put it back in the fridge until I wake up later. (Assuming I sleep at all)
They didn't have any other stuff to throw in there this morning except baby backs and they were way too expensive. So I googled "smoking a Chuck roast" and turns out people do it all the time and often slice it like a brisket. Looks pretty much like brisket too. I'm assuming I'll have to go to 205 to really get it tender but I'm hoping for a nice dark bark when she's done.
Any ideas are appreciated. I'm guessing if I get the PBC started and hanging around 260 that I'll have 3 hours in it?