I was looking through the grocery ads today and saw different cuts like
chuck, tri-tip, rump roast, etc.
I know in general BBQ works best with marbled meat, but being new to Q'ing
I'm not sure what cuts to invest in.
I've never seen a brisket at local markets that wasn't corned-beef, and that
is usually what I see y'all talking about. I have primarily gilled rib-eyes
in the past, but they are so tender to begin with that grilling seems best
for them.

I tried to get to the FAQ on http://www.bbq.com/faq/toc.html , but this
seems to have disappeared.

-JasonW