That's the idea, but without the name I can not order it, and I only have seen such type of meat blocks once (unfortunately without checking the name). I guess I'll just have to wait till it shows up again in the fresh meat department of my favorite wholesale supermarket.
If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.
If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.
This is a good idea, a red wine braise to finish would be good. You could also throw some root vegetables into the pan when you cover as well. Carrots, potatoes, turnips, onions etc.
Nice, but the plan was to do it on the smoker only. I thought about the same way like brisket, first smoke with Mesquite till IT 165°F, then foil in 50/50 water+worstershire till 203, and at the end crisping up the bark in the oven. If anybody has any other better idea, please tell (still some days left to consider).