Love finding this cut on sale. Got a nice roll of it for $2.99 @ LB. and sectioned it into 3 roast. After injecting it with a Butter/Garlic sauce, applied some Onion Powder, Lemon Pepper, Garlic Salt and plenty of Coarse Black Pepper. Smoked till an internal of 135º, using Pecan and Cherry. Wrapped and let it rest for one hour. Will vacuum seal some of it, the rest will get run thru the Au Jus and will be put on a roll along with melted cheese and onions.