Mark Jacobs Posted June 29 Report Share Posted June 29 4 Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted June 29 Author Report Share Posted June 29 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. 1 Quote Link to comment Share on other sites More sharing options...
SteveL Posted Saturday at 11:12 AM Report Share Posted Saturday at 11:12 AM Looks delicious!Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
