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.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD