Hello all, I have done three chuck roast to date and all three I had jeffs rub on. The FIRST one that I did, I used mustard jeffs rub and smoked with mesquite, and sprayed with apple juice and put apple juice in when it was foiled. It was excellent. The SECOND one that I did same as first except I did not have any apple juice so I threw in some worchestershire sauce when it went in the foil, and I did'nt spray anything on it before it went in the foil. If there were no cattlemans bbq sauce on the table to cover up the bitterness I would not have been able to eat it. I figured that I messed up the rub recipe and threw it out. And assumed that I oversmoked it. I made another batch and used on lots of pork and it was delicious. The other day I used some on my THIRD chuck roast and again had no apple juice so I never sprayed anything on it and put worchestershire in the foil with it, but used applewood instead of mesquite. Again it had a bitter flavor, but not near as bad as the second. This has only happenned when I do beef and I have a 9.5 sirloin in the freezer that I am gonna do and I dont want it to be bitter like the other. What do you think is the problem and do you have any good recipes for beef rubs?