Is on sale at the local Publix grocery store and I am going to pick up a couple tonight.... Any ideas on how to smoke/cook it besides pulled beef???? Barbacoa?
The last one I did was not up to par.
I have not had a chance to try again.
I would get the thickest one they have, mine was a little thin, I think that's why it dried out.
As FLBR said, I'd get the thickest cut possible. Then, I'd freeze one and experiment on the other.
Barbacoa is pulled/shredded/chopped. For that, I'd rub it down with the usual - S&P, garlic, onion and whatever else you like - wrap it and leave it in the fridge overnight. I'd then give it about two hours of oak; a little less smoke if using mesquite. Then boat it with some of your favorite liquid and either put it back in the smoker or the oven. I'd pick the oven at around 300. Shoot for an IT of 185-190. Then pull it, towel it and let it rest for at least 45 minutes.
This is just my opinion.