So my Mother in Law bought this cut from the farmers market, it was free range organic yada yada. A really nice cut of meat. I marinaded it overnight and the next day (until about noon) in some cabernet wine, fresh chopped rosemary, garlic, EVOO, kosher salt, and some Italian spices from a grinder thing I picked up at the store, oh yeah and some CBP. When I pulled it out of the bag the next day it was completely PURPLE, it freaked me out, I never marinade in wine. So I trimmed it all off, along with most of the fat cap, cut slits in the meat and shoved about 15 cloves of garlic in the meat, then rubbed with some more rosemary, salt, garlic, pepper, and EVOO, and some more of those "Italian spices". I smoked it in the gasser at around 225* using Lilac for smoke flavor (this is really great wood and abundant here in MT) I smoked it for about hours until the internal temps reached 140* It was sooooo delicious. All trimmed and rubbed up Just in the smoker, I made some beef broth and sliced some onions and thew them in the broth as well, As it turns out, next time I won't place the pan of this in the smoker until about two hours before I anticipate the meat being done, alot of it steamed off and I had to add another bullion cube and a little more water, but this is definitely the way to go here, I skimmed the onions out and served the "au jus" with the lamb and it was AWESOME, credit that technique to RonP. Lookin Really GOOD! All ready for its nap in the cooler, I rested for about 2 hours. I failed to take the sliced up pic, I cooked this at home and transported to the Mother in Laws house, but rest assured this thing was really juicy, and perfectly medium rare. I will definitely do this again if she buys another shank for me to do it. I hope you enjoyed my QVIEW, stay tuned for the COLOSSAL 10 Butt party smoke I did last weekend.