Great for pulled beef. I like a rub with a lot of pepper. Dizzy Pig Cow Lick is one of my favorites for Chuck. Montreal steak seasoning isn't bad either but a little too salty for me sometimes. If I'm using a milder wood, like Pecan I've got no worries about over-smoking by taking my time. They also cook really well, cooking at a higher temp. If you do the latter, it's just like anything else as far as sugar content in your rub....if you cook too hot the sugar will burn. Keep an eye on them, because once the fat really starts to render they can finish in a hurry.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
BOOGITY, BOOGITY, BOOGITY!!!
Recipient of a Huggies box!
Shut up, and cook!!!!