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Discussion in 'Beef' started by fwismoker, Aug 3, 2013.
IQ set to 250 on the mini
TBS is flowing
Meat is on the grill
I'm realy interested in how this turns out. Looks like a slice of beef shank on the grill. It's a real tough piece of meat usualy used for soups or stews. However if you can get this tender on the grill i'll be interested to see the method. i'm not being critical, just that i've never seen a beef shank on the grill. Reinhard
There's a method to my madness on this one... Only time will tell. This is going to be a 3 step process!
Step 2..took meat temp to 145 and lowered the mini's pit temp below 200. Holding steady where I set it @ 190!
Hurry up and get r done!'
A bone just fell off one of my shanks.... Its getting close! 8 hours 15 minutes in
I bet 1 year ago... if some one asked if you would ever say the words... "a bone just fell off one of my shanks.." you would slap them with a chicken thigh.. lol
Mike.. Lmaorof! Pics coming soon. Not high quality pics as I lost daylight with phone camera. I did take digital pics and will upload them when I have a computer.
I HAD PULLED SHANK SAMMIES!!!!! They fell apart.. Smoke ring out the yang yang! As good as PP
Oh great more crappy phone pics! Dude get a new phone!!!! Lol!
Pics look good to me. On my cell. Lol
Good as pp huh.
YES! How was the fat? did it render down? I think that was my big problem I was wanting to know? if not render completely.. atleast edible. mine was tough and rubbery..
I need pics to... who cares about quality after waiting all day!
oh this was tender as all get out and it ALL rendered. Incredibly delicious, I'll do a thread on it next week with some better pics and details. 8 1/2 hour Cook! It was worth it!
Hellz. yeah. GLad it worked. They are everyone around me... and always cheap..and their small.. so you could probably do a lot at a time.. Im gonna try you way... maybe throw some on with the ribs tips tomorrow.. It looks like it has a bark? did you just SP them or use an actual rub?