Did the big brisket last week to get an idea on how long this baby will keep nice temperature. Today we are making some Pepper Stout Beef and some 1/2 Chickens in the Barrel.
I cooked the chuck roast on the rack today, this particular piece of meat didn't feel substantial enough to hang from the hooks. Rubbed it down with the PBC Beef and Game rub, which seems to be a nice mild all around rub.
Pulled and into the oven at about 165 internal, pulled the rack and in go the chickens for a couple hours. Everything should be ready right in time for the game tonight.
In goes the Chicken...