God I miss me some good Barbacoa down in TX...unable to find so far here in MO. In addition to the cheek meat I've seen tongue added in as well. I've never had it done with chuck but it should be a passable sub. I guess I need to search here and find a good recipe to try to make on my own because if there is Barbacoa in MO it must be well off the beaten track. They do sell cheek and tongue here at my local Wally. Marty have you shared your recipe in a previous post. Hmmm...I'm betting Cowgirl mite be a good lead to investigate. G3BBQ I hope you post it when you give it a try!
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."
Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709
/ Very near future UDS & 6' x 37" 325 gallon offset projects.