If you can't find pre-cubed meat, you can use a chuck roast or
any other cut of meat suitable for stewing / braising.
Cheap it may be, but because it comes from the outermost part of the carcass, it's also more susceptible to contamination than
other cuts of meat.
First, a conveyer belt brought in scraps left over from a plant next door that produces steaks, roasts and
other cuts of meat.
It's the best way to bring out the deep, rich flavor of brisket, ribs, and
other cuts of meat that simply taste best when they're smoked until the meat melts off the bone.
It's relatively low in saturated fat (compared to
other cuts of meat), it's versatile, on the less pricey side, and boy does it taste delicious.