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Beef Shanks: It's just not for soups and stews anymore. Smoked and Pulled Beef Shank with better Q Pics - Page 3

post #41 of 42
Quote:
Originally Posted by FWIsmoker View Post


I'd have to say chuck roast. Some folks have have boiled them, is that what you did?

My father used to cook them, and I think they were braised in red wine with a whole bunch of other stuff. He also used to cook lamb shanks, so that could be the flavor I'm remembering. 

 

Anyway, I love smoked chuck roast, so these will be on my list of things to try.  Thanks!

post #42 of 42

The sammiches looked great, growing up woman would buy them and pressure cook them, I remember she would not make any slices down the membrane on the outside and they would come out all curled up but be tender and very good eating, I haven't seen any for quite a while I may need to go look for a few.

Maybe smoke to 140ish and then into the pressure cooker.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Beef Shanks: It's just not for soups and stews anymore. Smoked and Pulled Beef Shank with better Q Pics