Barbacoa
Traditionally meat cooked slowly in a pit or underground oven until it shreds; in South Texas, often beef cheek or head cooked overnight.
Classic barbacoa started in the ground, wrapped and steamed for hours until the meat fell apart. In a backyard smoker, you can chase the same result with beef cheeks or similar cuts, a clean fire, and a long finish until the meat is spoon-tender. For a home method, see Sunday Morning Barbacoa.