Smoked Beef Shank
Smoked Bone-in Beef shank with a coffee rub
Servings: 10 servings
Calories: 300kcal
Ingredients
- 4-5 lbs beef shank bone-in
Coffee rub
- 1 tbsp table salt
- 1 tbsp paprika powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- ½ tbsp garlic powder
- ½ tbsp ground coffee
- ¼ tbsp ground black pepper
Broth
- 2 cups beef broth
- 1 can of stout beer coffee flavors or any other dark beer
- 1 onion chopped
Instructions
Trimming
- With a sharp knife, remove all the excess fat, silver skin and the tendons.
- Clear ½ inch of the tip of the bone on the smaller part of the beef shank.
- With a kitchen twine, tie the beef shank in 3 butchers knots.
Dry Rub
- In a bowl, mix all the rub ingredients together.
- Coat the beef shank with the rub, rubbing it thoroughly. Make sure the meat is entirely coated on all sides.
- Wait a few minutes and apply another coat of rub on the meat.
Resting overnight
- Place the beef shank in a large zip-top bag and refrigerate overnight.
Smoking
- Turn your smoker on at 275°
- Smoke for about 2-2.5 hours
Braising
- Bring the broth ingredients to a boil in a saucepan
- Transfer the broth in a large aluminum roast pan
- Place the beef shank in the broth, in the roast pan and cover with foil
- Let the beef shank braise in the smoker for 6-8 hours, until the internal temperature in the thicker part of the shank has reached 203°-205°.
Shred
- Shred the beef shank while it's still hot.
- Season to taste with salt.
- Serve as you wish, in sandwiches, tacos or pizza. Be creative!
Nutrition
Serving: 8oz | Calories: 300kcal | Protein: 50g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 140mg