Thread: Beef shank experiment

Just chucked this monster in the fridge ahead of smoking it over the weekend.


Done oso buco before, but never the whole shank.

Not cheap so hopefully it works

Woooo... nice. Butcher? Homekill? Hunted?

Butcher supplie

Is that some kind of rub on it

Used a new sauce I’m trying called StAndrew apostle sauce. It’s sczechuan, habanero and blueberry.
Sauce goes on, then a generous coating of Traeger prime rub(which I really rate).
Smoking over hickory pellets.
So far it’s looking promising. Only another 8 hours before the rest.

That looks seriously good. What is your choice of BBQ?

I use a Traeger for smoking which this is in and a Weber fear traditional bbqing.
Progress shot, bark is starting to form and a bit of expected shrinkage.

You know sometimes experiments go a bit different to what you expect!

It became clear late afternoon that the shank wouldn’t be ready for tea. So I dropped the temp and left it smoking overnight. Too it off at around 1400 this arvo. Ended up being a bag of pellets and a 29 hour smoke.

Any old hoo, here is the outcome.

Tastes good, but definitely needs an earlier start if it’s to be a cost effective meal.

Back to the drawing board.

Is it tender or did it dry out a bit.

Nah still really moist.

I double wrapped in butchers paper when I dropped the temp.

Pretty damn tender too.
Just not convinced it’s worth doing again.

what liquid did you add when you wrapped it

Originally Posted by upnorth uplander

what liquid did you add when you wrapped it

1/2cup of melted beef tallow