Last weekend, I smoked ribs and grilled chicken. Then on Monday, I smoked a chuck roast using the same method I would for brisket — and let me tell you, it’s my new go-to! It’s much cheaper than a brisket and way smaller, which is perfect for just two people.

As usual, I used my homemade rub on the meats — the same one my uncle and sister have been urging me to sell under the name “Mitch’s Magic Rub.” If I decide to embark on that journey, I’ll need to play chemist: carefully measuring, testing, and tweaking the recipe to perfect the formula.

Although the idea excites me, I can’t help but wonder — with so many rubs already on the market, is it worth pursuing?