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Old 04-28-2013, 08:03 AM   #8
BBQ Bandit
Babbling Farker
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Join Date: 02-15-08
Location: Harrisburg, PA

The beef shank was probe tender after 6 hours... very nice texture and color.

However had two related mistakes on my part.... the rub was applied a little too heavy.
The second was the flavors were a bit stronger because the seasonings didn't mellow out like a brisket which takes me twice as long at 12 hours.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
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
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