Labor Day Smoking!!!

Discussion in 'General Discussion' started by smoker20, Aug 29, 2013.

  1. So I am a long time lurker and have learned a lot from you guys & gals.  Lots of great info on here and want to do more down the road.

    I have a CharGrill Smoker that I have used quite a few times.  Most always used dryrubs from the store and same with sauces.  This weekend I will be smoking 2 Pork Roasts bone in.  I want to add a beef roast or 2 with it.  Here are my questions:

    -What Beef Roast would be a good choice, not brisquet.

    -What would be the rough estimates of time between the two or differences?

    -Finally I will make Billbos World Famous Rub & BBQ sauce!  Will it be good on both meats and how long to have the meat dry rubbed and in the fridge for... 24hrs?

    Thanks in advance!
     

    JD
     
  2. blacklab

    blacklab Master of the Pit SMF Premier Member

    Can't go wrong with rib eye.
     

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