Hey all, I have been reading on this forum quite a bit and would first off like to say that I think it is the best source of info on smoking on the web. There are lots of informative discussions. This is my first post. We get all of our beef from a local grower by the quarter beef. It has always been great beef. The roasts are just labeled beef roast and I am not sure which cut I am looking at here, but I am going to smoke it this weekend. I am guessing it is part of the chuck but not too sure. There are bones. Hopefully these pics tell the story. We have just been throwing these in the crock pot for years and they are good that way. What cut is this? Is this a good cut to smoke? If so would it be one you want to bring to a higher temp so the fat breaks down? Trim fat or leave on? Smoke in foil pan of shallow liquid or just on the rack? Dry rub or brine? Thanks for your responses in advance!