I just picked one up and am looking for the best way to cook this chunk of meat.
I'm thinking I'll start it on the smoker like a brisket, and then move to a pan which will have the vegetables and maybe a red wine reduction, and finish the braising there.
Turned out fantastic! I ended up trimming the shank and dry brining overnight (just kosher salt, and not as heavy as I usually do brisket). Next morning, I injected with some beef stock, creole butter and Chloe's Cajun Market All-Purpose seasoning. On the outside, rubbed with my brisket rub (70% 16 mesh black pepper and 30% kosher salt) and also added a little cumin, hungarian paprika, granulated garlic and granulated onion. Back in the fridge as I burned out the pit.
Time to go on and I smoked it at 275F. Post oak base with hickory and pecan for the 1st 2 hours, then post oak only. Wrapped at 160F (about 5 hours in). Smoked for 9-1/2 hours to an internal of 197F. Unwrapped and put in about 8 oz of a Chipotle Butter mix I made, and let it rest about 30 minutes. Sliced and served.
By pulling it before 203F, I think it tightened a little, just enough to slice but hold together. Nice smoke ring and extremely tender. Excellent beefy flavor with a little cajun flair!
Wow! Definitely doing this again!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I actually found them at an HEB grocery store in League City, Tx. First time I saw them...now, there always seem to be a couple in the freezer sections.
If there’s anything we’ve learned since opening, it’s that folks with smokers are always looking for something fun and unique. The Volcano Shank is our newest, and one of our most epic smoking cuts. This cut features a frenched marrow-filled bone and the hard-working shank muscle, which transforms when cooked low and s
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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