I believe just chuck roast. SAMS always has some nice CHOICE ones. Do a search on these to cook. Internal temp usually needs to be higher, more like 205 or so. They tend to stay in the plateau range quite awhile and can be stubborn. Many like to put in a pan at 160 or so and fill w/ liquid/broth of some sort. John Henrys pecan rub is popular w/ these. I dont cook them often, but...think I need to make another soon.
