post #41 of 41
Thread Starter 
Thanks Woodcutter! It really is an excellent cut of beef..and it's just not for soup anymore! I figured with a balance of low heat, smoke and braising in beef broth it would have to render eventually.. which if did at nearly 9 hours.

I only did 2, now that I know it works it goes larger scale. The dripping juice and broth I added back in which was great but I can see making a beef gravy also.