Matthew,
Are you referring to a DC-area BJ's?
Thanks,
Tom
"Matthew L. Martin" wrote in message
...
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?


BJ's Wholesale Club sells "Shoulder Muscle" in cryvac bags. I've treated
it like pork butt, cooking until 190+. It pulls like pork. I like it,
especially for more than $1/# cheaper than brisket.

Matthew