post #21 of 21
Thread Starter 

Nose to tail section seems a good place for braising dishes .I am with you guys Chef JJ  & Clarissa its a much underused method.I like the idea of hybrid ,smoke then braise, sounds like a winner to me.

If you tried to just smoke oxtail I reckon you would be just throwing away good meat unless you went to great lengths to keep it moist. Just my 2 cents.