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Recent content by Titch
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We smoke whole Beef shank pretty often, about 250ish for about 7 hours.
We do not use liquid,but may wrap in foil for the last hour or so.
Rub of choice and on a rack in a foil pan.
I do baste the shank with the drippings. comes out great to our crowd.
some pics if I can remember how...
No just run them with a rub
I do cook them over a pan on a grate tho
I did some here
https://www.smokingmeatforums.com/threads/smoked-lamb-shank-on-bulgur.298109/
Seeing as youarev all talking Superbowl, I watched it down here in Australia.
They kept talking of players being sacked, multiple times per game.
google took me on a Loop.
Can someone explain that to me please.?
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