I have been waiting for a chance to try smoking this cut for awhile now. At $3.09 / lb. with almost no waste it seemed a no brainer. Far less waste than a brisket. The one I got weighted about 18 lbs. I injected it with double strength Minor's beef au jus and rubbed it with a mix of salt, pepper, cocoa and coffee. The rub as a result of my local Kroger having a premade espresso salt on clearance for $1 that contained the salt , cocoa and espresso. I cut it in half to cut cook time down some. Started it at about 9AM this morning in my 270 Smoker along with about 17 lbs. of Canadian bacon. Started at 250 for a few hours until I pulled the Canadian bacon. Cranked her up to 300F for a hot cook the rest of the way. "Point" end was done around 4 PM and went to the cooler to wait on the bigger piece to finish. Big piece was done around 5 pm or so when I pulled it at 205F and probe tender. I let them both sit another good 45 minutes before getting at it. Here are pics of some of the slices, shredded and ends. All in all well worth it. I will be smoking many more of these. Filled my pan to start the cook with about a gallon of au jus, added another couple quarts towards the end. Made for a great smokey au just for dipping.