Mark Jacobs Posted 11 hours ago Report Share Posted 11 hours ago Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted 11 hours ago Author Report Share Posted 11 hours ago Smoked for a few hours with a Texas BBQ rub, then braised in a dutch oven for almost five hours with onions, garlic, beef and chicken stock. During the braising the temperature up at the top of the dome as between 350 and 400, The smoking was more in the 250 degree range. Quote Link to comment Share on other sites More sharing options...
