I bought some of the assado that I used in the last rib post I did then poached them in master stock for about 90 minutes.
My master stock is one of my earliest threads .Its a reusable stock based on many chinese ingredients built of several soy sauces,chinese rice wine,then lots of bits,ginger,garlic,star anise ,dried mushrooms,shallots, fennel seed ,cilantro root,orange peel the list goes on.
I let these sit overnight in the stock to cool in fridge .Now they will go in the smoker for maybe an hour at fairly hot maybe 120c.
I will strain this & refreeze it. Bout a litre .Next time out I will thaw it add a litre of chicken stock ,ginger ,1/2 an orange,some green onions,kaffir lime leaf, star anise,garlic,cilantro,celery tops, whatever else I see as a fit .Ready to go again.