What's your goal?
For pulled beef then cook a chuck. I cook it similar to a butt, watching for it to probe like butter.
If you want sliced beef then cook a round or a sirloin and take it to 125 internal and then rest before slicing for a nice medium rare.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend