TMB is our go-to on the virtues of the SRG. The only thing I can offer is that in general - long cook times at low-n-slow temperatures yield a more tender chuck. Now...I am thinking that if you cook it in the SRG hot and fast, then cube it up and cook the cubed meat as burnt ends, ....I "think" you would get enough cook time - and because they are small pieces...they should be tender. No fall apart tender - but good.