So my local Cash & Carry had these on sale for $2.36 lb. recently & I bought 2. There isn't much info out there on this cut, so I wasn't sure if I should cook it like a roast or a brisket, but I ended up trying the roast method for the first one here. These are very lean and consist of a single large muscle from the clod. I used a chunk each of pecan and wine-barrel oak, and 2 charcoal briquettes in my electric fridge conversion. Took about 7-8 hours at 225* to get an internal temp of 140*. I like it a tad more rare, but the family likes it cooked longer. Made it with Chef Jimmy J's fantastic "Smokey Au Jus" recipe. If you haven't tried that recipe yet, I really recommend it.
Seasoned and ready to go into the smoker. This was about 8 pounds after I removed some silverskin. Not much fat on it at all, so it really needs some liquid to keep it moist.
Into the smoker:
Sliced! Very lean, but moist. Not as tender as some other cuts, but slicing thin for sammies takes care of that.
And onto toasted rolls with the Smokey Au Jus. Tasted great!
I think the next one I'll try slow smoking brisket-style, with some bacon on top and a water pan underneath to provide moisture.