I know most people will not be working with a smoker, so we wrote the directions for an oven method, starting with a generous sear on all sides, and then a braise. That part is all hands off, so while it takes some time in the oven, you don’t need to pay any attention to it.

If you do have a smoker, I did the first roast (after the searing) on the Traeger at 250’, until the internal temp was 160’. Then, I transferred it to a large Dutch oven, and finished the braise in the oven until the meat was falling apart and tender.

This is great to do in advance because you get ahead on cooking, and when it chills, the fat layer solidifies and makes it easier to discard.