When the kids were here, the two 6-lb chucks I had in the freezer for smoking got shanghaied and converted into pot roast. A piece going about 2 lbs was cut off and set aside because it didn't fit the roaster. I rubbed it and a 7-lb butt with Head Country and smoked them Friday (sorry, no pics -- I know, I know). I took out the beef at 170°, wrapped it and rested it in the cooler, sliced it, and that was Friday's supper entree. Very good. The Head Country is a nice mild, flavorful rub. (But I'll go back to WRB next time.)
--John 8)
(Hmm, I think I'll go fix a pulled pork sandwich. )