Since I have only about 7 hours to cook a meal in my slow cooker and this once called for 8-10 on low... I have used other recipes that called for for 8-10 hours on low that give the equivalent of 6-7 hours on high. I just cooked it today for about 6.5 hours on high and it was amazing! I do agree with the fact that there is a lot of fatty/ runny liquid after cooking however, I just drained most of it, pulled most of the fat off the meat and added bbq sauce to the cooker. I was afraid that the cut would turn out tough like other reviews stated but i must have did something right as this was by far the most tender piece of beef I have cooked with (I mostly use pork). If someone doesnt have any bbq sauce on hand.. why not add a little flour to the liquid at the end? Cant wait to make it again.. :)