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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-27-2013, 09:30 AM   #1
BBQ Bandit
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Default Treating beef shank like a brisket.

Checked the search option - and no luck.

Braised beef shanks in the past... decided to throw on a pair of beef shanks (1-1/2" sliced) rubbed with a brisket rub recipe (by Paul Kirk) on the WSM this morning.

Sounded like an idea at the time... will see what happens.
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Old 04-27-2013, 09:34 AM   #2
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Interesting. I guess worst case you could always cook it until it pulled.
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Old 04-27-2013, 09:37 AM   #3
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Looking forward to hearing the rest of the story.
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Old 04-27-2013, 09:46 AM   #4
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Sounds good let use know how it turns out
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Old 04-27-2013, 09:51 AM   #5
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Check out Serious Barbecue by Adam Perry Lang. There is a recipe for a beef shank on pp 190-192
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Old 04-27-2013, 12:42 PM   #6
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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.



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Old 04-27-2013, 04:15 PM   #7
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That marrow is going to be the nugget of joy. Seems like I would have to bet on it being wonderful.
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Old 04-28-2013, 07:03 AM   #8
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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.
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Old 04-28-2013, 09:10 AM   #9
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Interesting. I love braising tough cuts of beef on those cold winter days for a nice comforting meal. Short ribs, oxtails etc., haven't done shanks yet though. Good to know there's an option to do it on the smoker as well. Thanks for sharing!
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Old 04-28-2013, 09:23 AM   #10
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That looks great!
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