Anyone here with any experience doing an arm roast for pulled beef? I found a nice looking one at my local butcher shop and was wondering if it would cook like a regular chuck roast. The one I have does not include a cross cut of the humerus and is only one or two muscles. It looks like either a really well marbled rump roast or a chuck that has a fat cap but no big intermuscular fat seam. Are they close enough on the clod to treat the same, or will the lack of intramuscular fat & connective tissues cause it to get dry? If worse comes to worse, I can always just smoke/roast it to the higher end of med rare.