Originally Posted by QTEX
That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.
great call. I love cheek and have done it various ways many times. I like to sous vide it and sear like a steak. I actually set out to do brisket barbacoa which is pretty central to the austin food scene. Unfortunately, my bourgeois hipster grocery store thought they would charge $5 per lb ($7
for a brisky this weekend so I moved to chuckie.