Posted: 9/21/2025 6:23:09 PM EDT
Probably my second favorite bbq cut after brisket. Rubbed with SPG, smoked at 225° for four hours, confited in tallow for four hours, then rested in a 150° oven for about an hour. Need to take some time off the confit, they were a little over cooked and shreddy.      
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Originally Posted By raygixxer89: That looks pretty good  and not at all how we cook it here in Texas. We wrap it in foil and bury it in a hole for a day. Then pull it and make tacos with pico de gallo . I can eat almost a lb of it, lol.I've done barbacoa with it, too. I braise it instead of the confit and shred it with a hand-mixer. |