Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BLEND IN FOOD PROCESSOR***
   8                    pickled jalapenos with juice and carrots
   1                    7-oz can chipotle adobado peppers
     1/2                yellow onion
   2      tablespoons   lemon juice
                        ***IN 2 QUART SAUCE PAN ADD***
   1      cup           soy sauce
   2      tablespoons   ground rosemary
   6      tablespoons   minced garlic
   4      tablespoons   dry mustard
   1                    12-oz bottle red wine vinegar
   4      cups          olive oil
   1                    20-oz can dole pineapple chunk
   1                    46-oz can pineapple juice
   1      cup           teriyaki sauce

Preparation:

Brought all ingredients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb. range I quartered them. I then stabbed them to death again. Then I took Sysco brand Imperial real beef base, which is like a paste and rubbed all over the roasts. Next I had some Legg's Old plantation Smoked sausage seasoning and sprinkled fairly liberally over roasts and rubbed in. Put in my large marinade tub and poured marinade all over and mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar. Well as of 2 am this morning I have 135 lbs. of boneless chuck a turning on the spit with hickory smoke. Doing a benefit for a guy who has bone cancer and were raising money to send him to France to see his son (who is in military)get married. Been raining here so looks to be an interesting day. Trying a little different marinade I concocted so will post. Marinated for 14 hours