Long time no post have been trying to wing alot of my smokes and been a bit busy with trying to post my smoking stuff on my Instagram page but figured this would be the best place to ask this question. Have my birthday coming up this weekend and really wanted to smoke something new so was going to make barbacoa using a method I've seen from Leroy and Lewis along with Chuds BBQ. In there process you smoke the beef cheeks for a couple of hours to give them that smokey flavor and a bark then you confit them over night. Still wanna try that technique but can't find beef cheeks anywhere and the party is this weekend. Would a chuck roast work with that same method or is there a cut of meat that would work with that method better. Kind of disappointed I couldn't find beef cheeks anywhere but looking for an alternative.