Fred Meyer has these on sale for $3.99 a pound. Bought a 5 pounder and cut it in half. Gave it the SPOG and worcestershire sauce and marinated in a ziplock for a few hours. Found a lot of opinions on what temp to take it to, from 130IT to 205IT, the latter I believe is for pulled beef. So I started at 220F and slowly bumped it up to 245F, and 275F for the last 20 minutes. Pulled it at 155IT and wrapped it for a rest of about half an hour.Just over 2 hours cook time. Not quite as red as the pics show. Served with a side of baked red potato squares and garlic bread. Came out really tender, no knife needed. I really dig the addition of worcestershire.