Originally Posted by smokainmuskoka
If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.
This is a good idea, a red wine braise to finish would be good. You could also throw some root vegetables into the pan when you cover as well. Carrots, potatoes, turnips, onions etc.