Here is one I did today for tacos. 7 day cure with savory flavors (rosemary, garlic, pepper), 6 hour cold smoke, 2 hour hot smoke (pecan), 1 hour braise in white wine, chicken stock, mushrooms, rosemary, garlic & pepper @ 400 then 5 hours @ 225 followed by a hard sear in the griddle. It was chopped and served on a flour tortilla with a quick pickle of chopped brussel sprouts, onions & seranno pepper.
Lost focus after that last picture & forgot the money shot. Hands were too full of tacos.