Guns & Outdoors Forum

This is a new cut for me to try on the smoker. My local HEB had a great deal on a “Thor’s Hammer” beef shank- it was like $40 for an 8.6lb ‘hammer’, so I picked one up to try out. Getting it ready to go in the cooker:
CYM (cheap yellow mustard) binder, HEB brisket blend rub, and an aluminum pan to catch the drippings. Going on at 250 degrees for 4-5 hrs, then tent in foil with some beef broth and ‘braze’ till it hits 200 degrees internal.

Let’s see what happens!

Here we go!

Looks good.

Very interested in how that comes out. Always looking for something new to try on the Traeger!

My mom used to make beef and noodles with shank. Dang it was awesome!

Wrapping it in foil now and going to let it get up to 200 degrees internal.

Dang!

Got 10 bucks says it is DELICIOUS

Look like high yum potential.

Probably proof that my Man Card should be revoked. . .

That whole "go outside to cook in the summer" thing just seems alien to me. It's HOT out there! Depending on exactly where you live, it may be HOT, humid, and buggy out there! We have indoor natural gas and exhaust hoods for a reason. . .and you're less likely to need the .357 inside.

Well, it did not turn out as “fall apart delicious” as I wanted it to. It was still very good and made a great dinner… but the connective tissue was still there and it was not fall off the bone. It was 100% my fault for listening to the wife to pull it from the smoker and cut some off so we “could have dinner before bedtime” or something…

Lesson learned- if there is a huge bone in the middle of the target protein, smoking takes a LOT longer than planned, and the ‘stall” is 2-3x longer than in say… a brisket.

If I had another $45 bucks to spend on an experiment, I would try it again

I hate when that happens!
Maybe wrap up the leftovers and bake in oven for a few hours. Could be very tasty smoked roast beef, or BBQ beef, or even a smoked Mississippi pot roast!