Also know as a ball tip, it is a lean piece of meat with not much of a fat cap. Normally I get this as a steak when they are on sale, but I wanted to try it as a roast. When I do get the steaks I marinate them all the time because they are so lean. So I told the guy's in the meat dept. to pick me out the biggest one they find while they are cutting them for steaks. They got me a 4 1/2 pounder. That is a big one for I have cut many over the years. Since it didn't have much of a fat cap, I covered it with bacon. Can't go wrong with that. Also injected it with a Korean beef broth [come's in powdered form]. Put it in the smoker at 250 deg. and added a couple of loads of oak/maple chips for smoke. Pulled her out when the internal temp was 130 deg. Let it rest for awhile and sliced it up. Put the slices in some aujus [beefy onion soup mix with extra garlic]. Made for some nice hoagie's!!! Reinhard Here is the roast. Not much of a fat cap. Injected to roast with the beef broth. Kind of looks like a bacon football. It's getting there but not quite yet. Pulled the roast out with a internal temp of 130, let it rest for a bit, and I started slicing it. That's what I was looking for. The meat stayed tender in that simple aujus, even the next day. Fresh hoagie buns and the meal was ready to go.