- May 30, 2018
- 514
- 707
First I’m very honored to receive 2nd place on the TD amongst all the great cooks that produce amazing foods every day.
When I had a 1/4 beef slaughter I saved one shank and later on an official retail beef I snatched another one ( just as well smoke two instead of one)!
The shanks were cut to make the Thor’s hammer look and with mustard as the binder they were heavily seasoned with Kosmos SPG rub and they sat in the fridge for two days uncovered.
I started my YS640 around 3:00am set at 230 degrees and the shanks went on at 4:30.
They went up in temps faster than I thought but once they reached 155 degrees they hung at that temp for 3 hours and never budged. This is a very tough piece of meat if you’ve ever smoked one.
Around 11:00 am I filled the bottom of a disposable aluminum pan with beef broth and a can of beer and covered the top with foil and sealed them up to start the braise. With the FireBoard probe inserted the temp slowly started to go up.
At 3:30 pm they reached 205 degrees but was to early to eat as the beans and potatoes weren’t done. So the shanks were pulled and hung out in a cooler while the beans and potatoes finished cooking.
5:00 everything was done and with my wonderful wife see toasted the rolls as I pulled the meat.
I was happy that the meat pulled with such ease like butter almost.
My goal on this smoke was to have tender and moist meat and I did succeed on both parts!
The beans are personal recipe but I never make two batches the same. I have a thread about what I use in general. The potatoes were cooked in foil the opened up to dry them out some and brown them up.
The plate also has pickled onions I had a few weeks earlier.
Some thoughts here the meat was very different with all the gooey fat it probably the collagen fibers that made it very rich.
The sandwiches were Philly style and it was tough to decide which picture to use for the TD!
It was fun to cook and broaden the knowledge on different cuts.
Again very humble and thanks to everyone here for their help and for sharing their knowledge…. great forum.
Sorry for the long post and here’s the plate again.
When I had a 1/4 beef slaughter I saved one shank and later on an official retail beef I snatched another one ( just as well smoke two instead of one)!
The shanks were cut to make the Thor’s hammer look and with mustard as the binder they were heavily seasoned with Kosmos SPG rub and they sat in the fridge for two days uncovered.
I started my YS640 around 3:00am set at 230 degrees and the shanks went on at 4:30.
They went up in temps faster than I thought but once they reached 155 degrees they hung at that temp for 3 hours and never budged. This is a very tough piece of meat if you’ve ever smoked one.
Around 11:00 am I filled the bottom of a disposable aluminum pan with beef broth and a can of beer and covered the top with foil and sealed them up to start the braise. With the FireBoard probe inserted the temp slowly started to go up.
At 3:30 pm they reached 205 degrees but was to early to eat as the beans and potatoes weren’t done. So the shanks were pulled and hung out in a cooler while the beans and potatoes finished cooking.
5:00 everything was done and with my wonderful wife see toasted the rolls as I pulled the meat.
I was happy that the meat pulled with such ease like butter almost.
My goal on this smoke was to have tender and moist meat and I did succeed on both parts!
The beans are personal recipe but I never make two batches the same. I have a thread about what I use in general. The potatoes were cooked in foil the opened up to dry them out some and brown them up.
The plate also has pickled onions I had a few weeks earlier.
Some thoughts here the meat was very different with all the gooey fat it probably the collagen fibers that made it very rich.
The sandwiches were Philly style and it was tough to decide which picture to use for the TD!
It was fun to cook and broaden the knowledge on different cuts.
Again very humble and thanks to everyone here for their help and for sharing their knowledge…. great forum.
Sorry for the long post and here’s the plate again.
