Whole Beef Shanks

[Papa Don]

Still at 160 - 8 hours in… bumped it up to 300 for an hour or so. I need to get that fluid hot.

Next time I’ll start the night before. I prefer a long hold but that won’t happen today.

 

[Papa Don]

Right at 10 hours the bigger of the two shanks got to 205 so we pulled it. The smaller shank is still at 190. The bigger one seems very tender.

 

[Gnarlbecue]

I can't wait to see how they turn out.

It's gonna be good I think!

 

[Papa Don]

First shank pulled at 207 and rested for 1 hour.
My thoughts of my first whole shank for a $1.99 per pound, it was awesome. I pulled it and placed it back in the beef juice. The two shanks were about an hour apart.

 

[Stingerhook]

Heck yeah!

 

[lzbcook]

Do you have any idea as to what your yield was without the juices you added thT did not come frome the shank itself? It sure looks good!

 

[Papa Don]

Do you have any idea as to what your yield was without the juices you added thT did not come frome the shank itself? It sure looks good!

I would say just over 1/3 the total weight.

 

[4ever3]

My GAWD man!!!

That looks inSANE!!!

Nice cook!

 

[cowboyupbbq]

Shanks

May I ask where you source them? looked all over in my area and nada.

I get them at a local Mexican grocery store that has an old school meat counter.

 

[Bob C Cue]

Looks great. Shanks for sharing!

 

[Fooball]

Looks like you nailed it on the first try!

Great looking beef, I'm sure that smokey Q flavor was there to be savored for a number of meals/sandwiches in your near future.

 

[Fatback Joe]

Did you wrap or place in a pan with fluid? And if so what temp?

That beef is what I am shooting for.
Beef sandwiches, beef nachos, beef and rice…… etc!

Sorry for the late reply. Yes, I did wrap with about 2 1/2 left to go with a little bit of beef broth in the wrap.

 

[ModelMaker]

Real good.
Ed

 

[Gnarlbecue]

Looks awesome!

Thanks for taking us along for the ride.

Those are definitely on my to do list now!

 

[TheHojo]

Those look great - I trimmed off the fat and silver skin yesterday and have it resting in a pastrami cure for the next 6 days - going to cook similar as you - red ale as the braising Liquid - then pull the meat for pastrami