Hi guys. I'm looking to smoke some venison shanks here very soon. I figured I would reach out and see if anyone had some very detailed and tried and true info for this type of smoke.
What I am shooting for is something to look like this below:
I read the way the guy smoked the shanks above but I think there are some details lacking and some details that I don't think are all that accurate. For instance taking a meat like this that is full of tendon to 180F IT and then saying all the stuff melted away and it was tender just seems off. Collagen begins to break down at 190F so either the reported information is incorrect or I am ignorant of something else going on to cause the tendon to have been broken down and for everything to be fork tender and juicy. I'm just not all that convinced that what I am reading pans out.
The biggest issues I am wrestling with are the following:
I plan to finish with some BBQ sauce or maybe a light coat of straight from the tree molasses I got my hands on a couple of months ago.
Please feel free provide any experiences, thoughts, or suggestions concerning the points above that I am wrestling with. Thanks!!
What I am shooting for is something to look like this below:
I read the way the guy smoked the shanks above but I think there are some details lacking and some details that I don't think are all that accurate. For instance taking a meat like this that is full of tendon to 180F IT and then saying all the stuff melted away and it was tender just seems off. Collagen begins to break down at 190F so either the reported information is incorrect or I am ignorant of something else going on to cause the tendon to have been broken down and for everything to be fork tender and juicy. I'm just not all that convinced that what I am reading pans out.
The biggest issues I am wrestling with are the following:
How long to apply smoke and what kind of smoke - I am ruling out 100% Hickory and 100% Mesquite but could use either wood if it is blended in less than 50% blends. I'm thinking to use my tried and true Pit Boss Competition blend (50% Mapple, 25% Hickory, 25% Cherry) or 50% Pecan and 50% Cherry. I'm thinking to apply double smoke for 3 hours with the AMNPS and pellets lit from both ends. My chicken smokes seem to absorb good smoke and stand up doing the same thing. I think these shanks would fair as well or better but not worse.
How to avoid drying out the meat while still getting it tender - I am thinking I will do a simple salt brine on the meat to help retain moisture. I am also thinking I will foil the shanks after about 3 hours of smoking. I know they can dry out in the oven at 325F when I braise them in a covered foil pan and the liquid gets low from escaping steam so I think I will really need to foil these guys. I'll add a little sprits/splash of wine to the meat and foil from whatever wine is sitting in the fridge.
What IT to hit for the cartilage and tendon to melt and fall apart - shanks are full of cartilage and tendon that becomes flavorful heaven when it breaks down. I just don't know what IT to shoot for so the stuff is fall apart. Normally I wouldn't be too concerned about the IT and would let it do it's thing but I am also at a severe risk of drying this meat going by my braising experiences. I think if I foil with a little wine and go to an IT of about 203F I may be OK. I can then simply check for tenderness as I go and not worry about it drying.
I plan to finish with some BBQ sauce or maybe a light coat of straight from the tree molasses I got my hands on a couple of months ago.
Please feel free provide any experiences, thoughts, or suggestions concerning the points above that I am wrestling with. Thanks!!
Last edited: