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Served.
Just curious, why the braise? Never saw that with the pre smoke. Can’t argue with the picture. Look great.
Faster, juicier, closer to fall-off-the-bone the way my folks prefer. Do the same with pork butt for pulled pork, reserving the flavorful braising liquid to reheat leftovers.
If I’m only doing 1 slab, I wrap in foil and add ⅓-½ a beer, then throw back on smoker or into oven. Dutch oven braise is similar.
Glazed.
I WILL BE RIGHT OVER!!!!!!!! 😋😋😋