Smoked beef osso buco

Season the osso buco with kosher salt and black pepper.

Smoke at about 200F for an hour.

Raise to 250F for an hour.

Raise to 275F until the bark sets firmly and the colour goes a little darker than deep red.

Wrap each piece in aluminum foil with a generous scoop of tallow on top, to keep it from drying out and hold in the marrow, and cook until tender, about 205F.

Plate: mashed potatoes in the middle, osso buco on top, roasted Brussels sprouts and carrots alongside, a little parsley over.