Posted: 11/9/2025 2:05:47 PM EDT
|
I've been itching to try this ever since L&L started showing it off, so as soon as I saw Chuds BBQ talked Porter Road into selling the roasts (you used to have to butcher it out of the shoulder clod yourself) I jumped on it. I followed their Official Recipe for the most part. The main deviation was my fault, I was shit-faced when I started prepping it and wasn't paying attention to what I was doing, so it only got my usual SPG rub instead of the two-part process they specify. The second deviation was the cooking time, she was off the smoker and resting in a 150° oven after only 6 hours instead of 10-12.      Flavorwise, I'd say it's about 2/3 fatty brisket and 1/3 beef cheek, which is to say it was absolutely delicious. If you're a fan of those cuts and want to try something new definitely check these out. |