Nice job Nate! Did you rest after braising? Put it back on the smoker? Please advise. I think I will use this technique for the inaugural cook on my new Who Dat Mini next weekend...
I haven't had breakfast yet and that makes me even hungrier.
So do tell -- was there a noticeable difference in the moisture of the meat or in the flavor?
What was your cooking time, pre-braise and total with braise?
Because this is a "timed" cook and not a "poke test" cook, how were you sure it was done?
Thanks!
What temperature did you keep it around?
Wish I could get a sniff of how great this smells. I'll be trying this with Sweetwater IPA... My favorite!