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View Full Version : Beef shank?? anyone ever smoke one?


Blownmope
09-01-2015, 08:02 PM
if so time and temp? and how was it?

LYU370
09-01-2015, 09:38 PM
Turned out good. Kinda like Pepper Stout Beef. Here's a cook from last summer that I posted on another forum:

So the local Mexican market had these great looking beef shanks on sale. I know you'd normally throw then in a pot for some soup or braise them for a long time. Then I remembered SmokinOkie's Chuckies recipe. Figured that might work, and they were cheap enough that if it didn't, well I wouldn't be out all that much.

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_083110_Android.jpg

Put on a couple of coats of MaxQ's brisket rub and let them sit for a few hours, then sprinkled with some Simply Marvelous Peppered Cow rub.

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_111724_Android.jpg

Then into the FEC at 160 for 2 hours, then bumped up the temp to 250 for another 2 hours.

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_112040_Android.jpg

Once they hit about 160-170, into a foil pan with a cup of hot beef broth and a sliced onion. Covered with aluminum foil and back in for another 4 hours at 275.

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_151103_Android.jpg

They're done, once the meat starts falling off the bones.

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_195025_Android.jpg

Then grabbed the meat rakes and shredded everything. On to a fresh baked roll with some of the onions and a side of corn bread casserole. YUM!

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_200318_Android.jpg

http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_200332_Android.jpg

arclite
09-01-2015, 11:09 PM
http://i368.photobucket.com/albums/oo123/mch2568/IMG_0602_zpsjqxl9tes.jpghttp://i368.photobucket.com/albums/oo123/mch2568/IMG_0603_zpsjlmnh5ye.jpg (http://s368.photobucket.com/user/mch2568/media/IMG_0603_zpsjlmnh5ye.jpg.html)

This was from my July 4th, 2012 cook.

Had to trim some silver skin for prep. Simple rub of spog with some cayenne, cumin and coriander for good measure. 250-275 for roughly 6 hours till probe tender. No wrap on a Primo Jr.

Served with ricotta drizzled with chile oil, lime, cilantro, avocado, pickled red onion, a couple homemade chile salsa's and corn tortillas.

Big beefy taste. Not quite as succulent as short ribs, but more character than brisket. Pretty delicious and very economical.

LYU370
09-01-2015, 11:19 PM
Where'd ya find that? I've never seen a whole beef shank. Only the sliced ones.

arclite
09-01-2015, 11:46 PM
Just asked the butcher at my neighborhood Super Mercado. The whole shank makes a great presentation.

I got the idea when I was down in Fort Worth eating at a Q joint on the river. My group was a little too intimidated to order it at the restaurant, but I decided I had to do it when I got home.

LYU370
09-01-2015, 11:53 PM
Sweet! Gonna have to ask at the local Mexican Mart. I've done a leg o' lamb and leg o' goat, but never a leg o' cow. Gotta try it!

LYU370
09-01-2015, 11:57 PM
Did ya slice that up or shred/pull it?

arclite
09-02-2015, 09:17 AM
Left it on the bone and let people shred off meat with a fork, grabbing it with a tortilla. Made great tacos.

I think any grocer with a real butcher will have whole shanks.

Enrico Brandizzi
09-02-2015, 11:48 AM
that looks amazing!

jbounds286
09-02-2015, 02:05 PM
Just asked the butcher at my neighborhood Super Mercado. The whole shank makes a great presentation.

I got the idea when I was down in Fort Worth eating at a Q joint on the river. My group was a little too intimidated to order it at the restaurant, but I decided I had to do it when I got home.

the woodshed ?

arclite
09-02-2015, 05:31 PM
Yes. We were down there in spring of '12.

He advertises it as a 16-hour smoked beef shin, which is the foreshank.