Short ribs! I forgot to mention beef short ribs! These come off of the chuck usually, but sometimes you can get the ribs that are left when a boneless prime rib is made. Either one benefits from the "low 'n slow" cooking method favored by most BBQ experts, but a sous-vide will give you super tender meat. If you want smoke flavor, add some Liquid Smoke (I like Wright's), which ideally is just smoke and water. If you want to go gastro-pub, marinate the meat in kalbi spices or kalbi sauce for a taste of the Korean specialty.
Think of those cuts that are generally tough to get tender, and try them turkey drumsticks spring to mind. Again, liquid smoke can be your "underwater BBQ."
Whatever you choose, remember that the step after sous-vide is "SEAR"! This can be done in a HOT skillet or under a HOT broiler. It only adds a couple of minutes to the process but it greatly improves the appearance of the food.