Preheat smoker to 225 degrees Fahrenheit (we used cherry wood).
Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 15 minutes with your spritz. When the internal temperature of the meat reaches 165 degrees pull it from the smoker (it will continue cooking in the stew to 203 degrees, our desired final temperature).
Preheat a large ovenproof pot (like a cast iron Dutch oven) to medium heat. Add 1 tablespoon of olive oil then the bacon. Cook until bacon is crispy (8-10 min) then remove bacon and discard most of the bacon drippings.
You know the meat is done when it reads 203 degrees Fahrenheit internal temperature. If the meat isn’t to your desired tenderness feel free to continue simmering in 20 minute increments until you get to the tenderness and texture you’re looking for. If it reduces too much, add more beef stock.
For more servings (6-8 people) adjust meat to 3-4 lbs. Figure roughly 1/2 lb per person. The stew is enough for up to 8 people, but the meat will shrink down. The meal itself is quite rich. We've found about 2 short ribs per person, served with the stew and side (like a puree) is a hearty serving.