Kyle, you can do the same thing with a butt, smoked until it is almost done, then chop and fry in lard or olive oil until tender. You will want some corn tortillas and some of that Mexican slaw ready. I use a product called Lucky Dog hot sauce to punch up the heat a little.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."