Check out Stogie's recipe in the cooking topics section. It has been a favorite. I also do a High Heat cook similar to brisket. Rub with your favorite beef rub (I often just use course kosher salt and black pepper) fire smoker to 325 to 350 and smoke until internal is 165 then wrap in foil. Start checking for tender in 45 minutes to an hour. Pull off smoker and let it rest for 20-30 min or so. Unwrap and it should pull easily. I mix mine in a tweaked up No. 5 Sauce and serve on sandwich buns.
