Now back in July I shot my mouth off and Briggy made Osso Buco after I threw the idea out there; to my shame I my self, had never gotten to do the Osso Buco on my smoker yet my self. Today is the day that I am.
I'll be following https://girlscangrill.com/recipe/beef/smoked-osso-buco/ this as my recipe, except I don't plan to add olives. <Can't stand the taste of olives, or texture. One of those things I just never can>. I'm a bit wary of 4 hours at 275f, but hey, it's what the recipe calls for, I guess I'll do it. <I still am unsure how these small shanks will hold up>.
It calls for Hickory, but I'll be using Pitboss Competition Blend pellets in the AMNPS... I'll start the process soon and snap pictures.
Any one think the 275f for 4hrs seems high? Like I'd hate to have the smaller shanks be trashed.
I'll be following https://girlscangrill.com/recipe/beef/smoked-osso-buco/ this as my recipe, except I don't plan to add olives. <Can't stand the taste of olives, or texture. One of those things I just never can>. I'm a bit wary of 4 hours at 275f, but hey, it's what the recipe calls for, I guess I'll do it. <I still am unsure how these small shanks will hold up>.
It calls for Hickory, but I'll be using Pitboss Competition Blend pellets in the AMNPS... I'll start the process soon and snap pictures.
Any one think the 275f for 4hrs seems high? Like I'd hate to have the smaller shanks be trashed.