fishinglibin Posted February 20, 2014 Share Posted February 20, 2014 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 Quote Link to comment Share on other sites More sharing options...
muha Posted February 20, 2014 Share Posted February 20, 2014 I'd make some soup/stew out of that. Without a profesional smokehouse it's a waste of time and good meat. Try some basic dry rub, salt/pepper/garlic leave it overnight. Give it a rinse under cold water and use some towel paper to pat it dry then put it into bbq for a smoke session 4-6 hours of good cold(it's not actualy cold, more like warm) smoke. Then make some stew 1 Quote Link to comment Share on other sites More sharing options...
CDone Posted February 20, 2014 Share Posted February 20, 2014 How big (thickness) is the meat? That will tell you how long to smoke for. Fibres in the shank are pretty big so you don't need a long smoke like you would with brisket (18 to 20 hours), I would rub them well, let them sit for 24 hours at least to start breaking down some of the connective tissue and the smoke in a 170 to 200 degree F. smoker for 6 to 8 hours to get an internal temp of 210 degrees F. You might find that you have to do a little trial and error with timing depending on your smoker and such. Colin 1 Quote Link to comment Share on other sites More sharing options...
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