Originally Posted by DaveOmak
Cheryl, morning.... I'm trying to figure out how to braise and smoke at the same time.... Should I totally cover the tongue in beef stock with aromatics/spices in the stock.... I figure that will be about a 6 hour braise at 180 ish smoker temp...
Something seems screwey to me... I have the tongue... Saw it in the freezer a couple days ago... Time to do something with it...
I am going to be doing one today starting about 2 p.m. and I can do a tutorial as I go, but to answer your question you want the braising liquid the be about 3/4 up the meat. I don't use the top of my dutch oven to cover, instead I cut out a piece of parchment paper to fit over the top of the pot, directly on to the meat. This helps keep the liquid from evaporating so quickly. Though you may need to add a bit more stock or wine during the cook. Keeping the smoker around 180-190 is ideal.
I'll get started on mine as soon as possible.