BDAABAT
is one Smokin' Farker
Howdy folks! I'd gotten a request from my barber for assistance. He went in with a neighbor on a cow. One of the cuts that he got that's been sitting in his freezer is labelled as a "cross cut". He didn't know what it was, so it's stayed in the freezer. He knows I like to cook/smoke and asked me for help.
My response: I've never cooked a beef shank before, but I'll figure something out. He dropped off a couple of these cuts and now I need to develop a game plan.
My initial thought was to treat it sort of like a chuckie...use the smoker to impart smoke and flavor while allowing the fat/connective tissue to break down. Tie the piece with kitchen twine, use a basic rub, toss on a grate to cook to ~ 165 IT, then add to a foil pan with some beef stock, some diced onion, carrot, celery, bay leaf, garlic, cover with foil and cook until ~ 200 IT.
What do you typically do with your beef shanks?
Thanks in advance!
Bruce
My response: I've never cooked a beef shank before, but I'll figure something out. He dropped off a couple of these cuts and now I need to develop a game plan.
My initial thought was to treat it sort of like a chuckie...use the smoker to impart smoke and flavor while allowing the fat/connective tissue to break down. Tie the piece with kitchen twine, use a basic rub, toss on a grate to cook to ~ 165 IT, then add to a foil pan with some beef stock, some diced onion, carrot, celery, bay leaf, garlic, cover with foil and cook until ~ 200 IT.
What do you typically do with your beef shanks?
Thanks in advance!
Bruce