I hung them in the smoker with bacon wrapped around the top of the shanks for a self basting kind of thing. Smoked them for 4 hours at 240.
Then I foiled them with about a cup of Guiness. Put them back in the smoker for about an hour and a half. They left a nice juice in the foil that I reduced to make my Guiness sauce.
At this point they were very tender and moist. I put them back in the smoker to caramelize the outsides a bit. They were very good! The whole family loved them, and it was a great meal.
Thanks for lookin!!