I’ve always used the neck as grind but kept this year’s harvest whole to smoke & braise for tacos.
Rub was simple with additions of ancho chili, cumin & cinnamon. Smoked it over white oak for 4 hours and into the Dutch oven at 275 to braise. My braise consisted of my standard chili and coffee purée with additions of molasses, cherry juice concentrate & orange champagne vinegar. Added that purée to some onions and Alaskan Amber beer.
Few more hours in the braise and will post the finished product when complete. Cheers all!
Rub was simple with additions of ancho chili, cumin & cinnamon. Smoked it over white oak for 4 hours and into the Dutch oven at 275 to braise. My braise consisted of my standard chili and coffee purée with additions of molasses, cherry juice concentrate & orange champagne vinegar. Added that purée to some onions and Alaskan Amber beer.
Few more hours in the braise and will post the finished product when complete. Cheers all!
