It seems to me that there are two basic types of beef for BBQ. The low and
slow and long and just your usual low and slow. The tougher pieces of meat
have to be cooked until the connective tissue breaks down. That seems to
happen at around 190 degrees. Anything that you would use for a pot roast
needs the longer cooking time and higher internal temp to break down the
connective tissue. A tri tip on the other hand is more of a roast or steak
and can be cooked to 160 internal and it will be tender. You don't have to
break it down like you do with a tougher piece of meat. You wouldn't cook a
steak to 190. I'm doing a tri tip right now and it will come out after
about four hours when the internal temp reaches 165. I am also doing a top
round roast that will come out around the same time and both should be nice
and tender. Not falling apart tender but more like steak or roast beef
tender. Brisket, because it is so damn tough needs to be cooked until it is
"falling apart tender" or it is useless. Same with a pork shoulder. You
just need to familiarize yourself with your cuts of meat. Lots of good
eating in the process.


"TT" . wrote in message ...
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?