Reminded me back a while when a topic of discussions mentioned cooking brisket in foil is akin to braising brisket.
Since braised beef shanks is a common approach... and beef shanks are just a tough and loaded with connective tissue - why not cook it like a brisket.
Currently sitting in the 155 degree stall... letting it ride.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 04-27-2013 at 02:08 PM..