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Cut from the top of the thigh, the Tip benefits from low & slow cooking. This recipe results in ultra-tender, juicy meat with a savory flavor profile perfectly balanced by the smoke.
2 cups red potatoes, diced
2 cups carrots, cut into 2" pieces
2 cups yellow onions, quartered
2 cups beef stock
1 cup red wine (we like Merlot)
Allow the meat to come up to room temperature. Then, prepare the smoker - preheat to 165 F using maple or hickory chips.
Combine all seasonings and rub across all sides of the roast.
Place the meat on the grill and smoke for 1 1/2 hours.
Remove the meat from the smoker and transfer to a large dutch oven. Increase smoker temperature to 275 F. Meanwhile, add potatoes, carrots, onions, stock, wine, and herbs to the dutch oven.
Cover dutch oven and place on the smoker. Braise until the meat is very tender, 2-3 hours.
Get ready to take your taste buds on a wild ride with our mouthwatering Cowboy Butter recipe! Drizzle this flavor fiesta over grilled ostrich meat, and get ready for a delicious adventure that's anything but ordinary.
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