Delicious
Since I don’t have a smoker, I brazed in oven long and slow. First , cut the 10-12# roast into 12 “short ribs”, tied each with kitchen string to hold together for browning. Found a great recipe for brazing that included all the right ingredients,wine,beef broth, garlic, oniony , tomato paste, spices, chipotle pepper…. I discovered that it really needs a long time before it gets to the point that the fat, sinew, and meat melds together into a perfect marriage. If you have the time and patience, you will be richly rewarded.