[Hoot Gibson]

Bone Suckin sauce is a very good brand of barbecue sauces. Sweet Baby Ray's used to be my go to sauce, but now I stick with sauces made without high fructose corn syrup or I make my own. 

Sous vide is a good option for cooking tough cuts of meat "low and slow". I sear the meat in a skillet before putting it in the sous vide bath for 18 to 32 hours. The meat will always be fall off the bone tender. An alternative is to put the roast in the oven to give it some color after it finishes the sous vide cooking. Sous vide is my preference for cooking brisket.

The drawback to sounds video is that the cooking temperature for meats is much lower than for vegetables.