Ingredients:
- 1 beef shank 2 inches of the bone Frenched, the meat trimmed and tied. 6-7 pounds.
- LC BBQ Play Bull – Competition Brisket Injection
- 2- Cups Beef consommé for the injection mix
- Olive Oil
- B Xtreme Grilling Dust
- B Xtreme Devil Dust
- 2 cups Beef Broth
- 1 cup Beef Tallow
- Cool Ranch Doritos, Guacamole, and Pickled onions
Instructions:
1. Trim the silver skin from the perimeter of the beef shank.
2. Tie the meat with butcher string to hold the muscles together so it cooks more evenly.
3. Inject with 15oz of LC BBQ Play Bull – Competition Brisket Injection; let rest for 60 minutes
4. Preheat the Smoker to 275°F
5. Rub the beef shank with olive oil, then season generously with Grilling Dust and Devil Dust.
6. Wrap foil around the exposed bone.
7. Place the beef shank onto a foil pan, transfer it to the smoker, insert a thermometer, and let it smoke for 5 ½ hours, spraying it every 60 minutes with beef broth to help build the bark. Repeat this process until the beef shank reaches an internal temperature of 165-170 F. (About 5 ½ hours total)
8. Remove it from the smoker and brush on the beef tallow so the outside bark is nicely coated; wrap it in aluminum foil, and add the juice and solids from the bone marrow to the foil packet.
9. Set the wrapped shank into an aluminum foil pan to catch any drips if you spring a leak in your foil. Do not worry if it does not fit – the bone end can stick out of the container.
10. Increase your smoker to 300°F for an additional 2 hours or until the meat reaches 205°F with an internal thermometer.
11. Remove from the smoker and let it rest for about 60 minutes (still wrapped) before serving. Do not skip this step!
12. Spoon the accumulated juices over the meat. Then serve!
Serve it in the center of a dish with Doritos, guacamole, and pickled onions arranged around it. It makes an awesome party or game day centerpiece. Everyone can serve themselves with a fork or shred the meat on their own plate.
Recipe Provided by B Xtreme BBQ