TT wrote:

Here in DC brisket is expensive and hard to come by. We also don't have
tri-tip. Are there other cuts that benefit from low and slow?

Top round is good and available everywhere. It's probably my favorite
cut for inexpensive roast beef. If you ever feel like breaking the
bank try smoked prime rib. You'll never forget it.

I was thinking about chuck roast. Has anyone done a chuck roast? If so, how
long and/or to what internal temp?

I do them from time to time at 250 F until no more than
135 F internal. I prefer it seared first to give it some
color. It can be very good if it's a quality cut and it's not
overcooked.

This is where a good long serrated knife will come in handy.
You want to slice it very, very thin across the grain. I use an
electric slicer to get it as thin as possible.

--
Reg email: RegForte (at) (that free MS email service) (dot) com