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?

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

The *big* Q outfit (not meaning its the best) here in the Seattle area,
Longhorn BBQ, uses bottom round flats for their beef.

--
The Honorable Reverend
Fosco Gamgee Whitfurrows
and his 6" boner

--Weddings performed for a nominal fee.
--Beer accepted in lieu of cash payment.