Love chuck roasts on the PBC. My favorite rub is Meat Church's Holy Cow, which is very Texas-style beef rub. You going to cook to slice temp or pull temp?
They came out really good. First time using the BBBR, and we really liked it. Heavy on the course ground pepper which we enjoy.
First time using hot sauce as well.
Credit to jdsegra for the idea. He had mentioned it another post. The one I used was a "medium" heat...
There definitely was a difference between the "with" and "without" hot sauce. Both were delicious, but the hot sauce was an added dimension. I would use it again.
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