Hey all, Fairly new smoker and am requesting some input from you seasoned veterans. I am going to smoke a Chuck roast this weekend on my ECB. I already had the meat in the freezer so I decided to try it instead of buying something else. I have charcoal briquettes, with chunks of apple wood, hickory and oak available. Initial thoughts were coat in mustard than apply a rub and let sit overnight in fridge/ice chest. Smoke at 225 until internal temp is 180.