Howdy, to you fishers who can cook, I want to play with some bone in center cut beef shanks. As much as the slow cookers and dutch ovens are great, I want to play with the BBQ and some smoke. Being the shank I would think it will need breaking the tissue down with a beef stock boil for a while, with the veggies and herbs, then I thought of indirect heat low and long on the BBQ with maybe a bit of smoke. Any recipe or feedback is welcome. Thx