So I caved into pressure from my children and agreed to cook my smoked pulled beef lasagne. After a little debate about which cut of meat, I settled on beef cheeks.
These are now in the Asmoke, probably won't get them fully cooked tonight so may have to finish off the cheek cook tomorrow. I've got the cheeks sitting on the rack in the Asmoke with a cast pan under to catch the liquid gold which will be added back in to sauce.
Will add more pics as I progress. Not sure yet if this will be for Sat or Sun, will see how things work out.