I bought some chuck crest and tried a little experiment to see if I could make steaks out of such a tough cut. I guess I basically turned the BBQ into a sous vide machine. I kept the temperature in a tight range between 65c-75c and held it there for 9 hours. You don't really want to go much below 65 or you're sitting in the danger zone, and above 75 probably starts pushing the water out of the meat. What came out was tender but still cooked medium. The meat sat at 56c for a solid 4 hours while, I guess, the connective tissue melted. This would be awesome done with a standing rib roast.