Michael Cowley
New member
I am about to recieve my new 18.5" WSM and I am having about 13 people over to break this bad boy in. Now they all said they dont care what I make. We are all hefty eaters. Here is what I am thinking. I have recently stumbled onto this Chuck Roll thing. What size would fit on the 18 incher? would it be better for me to cut it in half and do one on bottom and one on top? What kind of rub would I use? Inject it with something? If so what? Mop it every so often or no? I have never made such a large piece of meat. I have done ribs and pork butt thats about it. Any and all Suggestions would be wonderfully Appreciated.