Ingredients
Equipment
Method
- Pat 1 whole beef shank completely dry with paper towels. Season generously on all sides with salt, garlic powder, and black pepper. Let sit at room temperature 30-60 minutes while smoker preheats.
- Preheat smoker to 275°F with oak, hickory, or mesquite wood. Place beef shank directly on grates. Smoke until deep, dark bark forms and internal temperature reaches 175°F, about 3-4 hours.
- Transfer shank to large foil pan. Add 2-3 cups beef broth until it reaches about halfway up the meat. Cover pan tightly with heavy-duty foil.
- Increase smoker temperature to 300°F. Return covered pan to smoker. Braise for about 3 hours, checking temperature every 30 minutes after first 1.5 hours, until internal temperature reaches 205-210°F and meat is probe-tender.
- Test doneness: probe should slide in like soft butter, bone should pull clean, and meat should jiggle when pan is shaken.
- Remove from smoker and rest covered for 15 minutes. Pull or slice meat and serve with braising juices.
Nutrition
Notes
Tips: Smoke to 175°F first for bark before braising. Cover pan tightly during braise to trap steam. Cook to 205-210°F for complete collagen breakdown. Use probe test, bone pull test, and jiggle test for doneness. Beef shank has extreme collagen and requires extended cooking. SPG seasoning lets beef flavor shine.
Storage: Refrigerate leftovers up to 4 days. Reheat gently in braising liquid. Freezes well up to 3 months.