I like that you used my future smoker in this video. And I’m glad I bought a beef shank with the porter road gift card I won from last months challenge!
@@MadScientistBBQ Have you ever tried using beef cheeks for bbq? To basically make them like brisket, but using cheeks? If not, you should probably try it, the cheek is basically the best cut period for low and slow, it does especially well for braising. There are some other cuts that do well, like the flat iron, but you keep the collagen vein running through the piece of meat, that is also a very good cut of beef for braising, but not as good as the cheek. But honestly, the flat iron is impressively versatile, it's excellent as a steak after you remove the collagen membrane, in fact i think it's the second most tender cut of beef after tenderloin, but it's more flavorful, and if you keep the membrane it's a fantastic low and slow piece. I would have a recipe that i can give you for cheeks it's basically wine braised beef cheeks. 1.5kg cheek 1.5 lt red wine 1 lt Beef, veal, pork broth, whatever you want really, i would recommend beef broth though 300/400 grams of diced onion 300/400 grams of diced carrots 300/400 grams of diced celery 20/30 grams of garlic 20/30 grams of concentrated tomato paste Salt, whole black pepper, cloves, bay leaves, rosemary, sage, thyme, all to taste For the preparation it's quite easy really, you can marinate the meat in the wine, vegetables and spices, but frankly speaking it's a waste of time, you're gonna cook the cheeks for so long that the meat will have plenty of time to absorb all the flavors, the marinade isn't gonna make a iota of a difference. So just sear the meat, the vegetables until they are golden brown, then simply put everything together in a pot, the vegetables, the spices and herbs, the meat, the wine, the beef stock, and simply cook low and slow for at least 5 hours. After the 5 hours take out the cheeks and put them aside on a plate being careful not to break them, strain the vegetables and squeeze them inside a cloth in order to get out as much of the cooking liquid as possible, put everything back together in the pot, and reduce until you get a syrupy consistency, being careful that the meat doesn't stick to the bottom of the pan and burns, especially at the very end, when the sauce is reduced add butter to the sauce, you don't need a lot, 30 to 40 grams will be generally suffice for this quantity of meat. Ps: since the cooking liquid will be strained and reduced, be careful that at the end of the 5 hours you don't have too little, before you start the straining/reducing process, if you do have too little add some more broth or water, and then strain.
I´m been doing this beefshank on the grill/smooker for the last 10 years (Thors Hammare). I trim all the silverskin of, and then I use a classic butcher's twine to hold it together. Straight to the bone, then I put seasoning on, and let it rest cold for 3h. I usually use the hind shank, but I have also used the front shank. The front shank may have a bit less meat on it, but it taste is the same. I have done booth of them together, about the same temperature 130c indirect on the smooker. And they just fall apart. I takes about 2h, and ten I raised the smoker to 170c. In the end of time, I pulled them out, spray them with my secret liquid, and rapped them in butcherpaper or dubbe foil. And back in. The outcome is awesome.
Beef shins are just awesome. I'm in Australia and Cape Grim beef shins are just awesome for smoking. Also, screw Frenching the bone leave it as is. More meat, more gelatin. ALSO collect the liquid marrow as it cooks and use it to baste the meat at wrapping instead of tallow. It is INCREDIBLE.
@@nathaneyears508 they can be a little tricky to source. I get them from my local good butcher in Belgrave, Melbourne and even they can have trouble getting their hands on the Cape Grim shins/shanks at times.
I’d just like to say thank you sir, I’m from Australia and have purchased my first offset smoker ( hark chubby) and have watched your channel for some time now and you’re expertise with offset cooking changed the game for me, thanks mate.
This is the best beef shank video ive seen. Most people crock pot it like you said and its more like pot roast. When you smoke it and get that sticky tender omg its amazing. You did it perfect here!
Yes, i smoke beef shanks since many years. I buy them boneless and bind them together to pieces with about 4 pounds each. Good price, and i like them better for sandwiches than brisket. Nice video, Cheers from Austria ! 👍👍
With local briskets going for $150 plus, I’ve been trying different cuts. 4 to 5 lb Chuck Roast and Bottom Round Roast have turned out the best beef sandwiches I’ve ever had (on croissants). I’m liking these more than brisket for now. Glad you are taking us on a tour of non traditional cuts.
Smoked and pulled chuck roast sandwiches are great. Still cheaper by me but they've gone up almost 3 dollars per pound the last year. You're right though, 25 bucks for a great dinner and leftovers, can't go wrong!
Brisket where I am has come back down to reasonable prices. Such that for Easter, I almost made an executive decision to buy a brisket instead of Tri-tip, because 6lbs of Tri-Tip was going to cost as much as 15lbs of brisket.
Brisket prices are nuts man! Though they do appear to be dropping. I'm not sure how long it'll last but on April 10th I got a choice brisket from my local walmart (sadly the closest costco is nearly 3 hours away) for $2.96 per pound. I've only been making barbecue for a few months now so I'm not sure how much it used to cost, but just a few weeks ago it was quite a bit more. Here's hoping the prices don't return to their crazy high levels!
This is my favorite cut to smoke. I have been smoking beef shank for several years. I smoke the whole shank as there is no need to french it. Also sliced about 2 inches thick and made smoked osso bucco. Lamb shanks are great as well. Please don't tell anyone else. Now beef shank prices will go up.
If there ever was a cut that screamed "Chuds foil boat method", this was certainly it... ;-) Great cook either way. Love all the BBQ guys videos equally
I don't know that the foil boat would work great on this. The bark on the beef shank would still mostly be covered by the boat. You don't get the top in every cut, like you do with a brisket, tri-tip, or round. So I think butcher paper is better for this.
I will be doing this one! I am retired and living in the Philippines. I have a source for American beef but is is about double the price from back in the states. The local beef is not very good, well it is only good for hamburger actually, so I wanted to find an alternative for the very expensive imported brisket. I just ordered 2 Angus shanks that will cost me about $7/lb which is reasonable. From what I am seeing I will be in for a treat! I imported a Oklahoma Joe offset smoker and brought in some Hickory spits and Kingsford charcoal from the states. I know my wife thinks I am nuts for spending so much for my "hobby" but I just couldn't get good results from the local meats, charcoal, smoking woods and equipment. Love your channel and I look forward to every new upload.
Today I tried my second attempt smoking volcano beef shank on a old hickory pits. First time did not turn out so good. Second time, the same results. I must be doing something wrong or this cut is so so. Maybe this but is better for a offset smoker. I have had great results following Jeremy advice on brisket, pork and beef ribs.
Jeremy, SO love your videos and the science behind each cook. I recommend a challenge, 0, 24, 48, hr comparison salt/Lawrys dry brine on the grill with a cheap cut. Let's see what is good!
Jeremy, I have to say that I have learned so much from your videos. From brisket, to ribs, to pork shoulder. although I make it my own, you give me so many ideas and really act as a guide. Please let me know how I can be apart of the competition cause I have been looking for a good offset smoker to start using. Also, the lawreys seasoned salt trick on brisket is MONEY. Cheers
Hey Austin, just click on the Patreon link in the description. You can definitely still throw your hat in the ring this month, but we will be giving away more smokers in future contests as well
I've smoked several whole shanks in the 10 pound range by smoking for 4 hours or so and brasing for 3-4 more in a covered pan with beef broth, onions, jalapeños and some other stuff. Makes great pulled beef sandwiches.
Glad to see you got around to a beef shank, was a little disappointed that it was frenched but that's okay. I smoked a whole shank and it was just more meat. Regarding the silver skin, you found out the hard way that it's gotta go, just causes problems before it breaks down including smoke penetration. Good looking end product.
I don't know if you've tried this but if you tie around the meat it might help it from splitting. That thing looks good. I've only use beef shank for osso bucco before. I'm going to have to try it's.
So Jeremy, since it's been a while since you've done this cut and had some lessons learned...would you change your process or seasonings on this shank? asking for a friend...
It's like a big version of oxtails. Oxtails make the best broth because of all the collagen and gelatin. I use it to make pho, and the broth cools down in the fridge and becomes like Jello. Your smoked beef shank would also be great in Asian noodle soups like pho or ramen
I don’t have a off set smoker but I use to camp a lot and cook out over the campfire and loved the way the food tasted I would love too try an off set smoker may be some day I will get one ,love watching you’re videos, thanks
Great video as usual. I will be smoking one on my pellet smoker this coming weekend. Would you suggest 225 degrees seeing how my smoker doesn’t fluctuate more or less then 25 degrees. Thanks for the great content
I recently discovered how amazing topping my beef with rendered bone marrow can be. I know you love to keep things simple, but I wonder if you could catch the melted marrow from the bone during your smoke and then add that in when you wrap (if it melts before the wrap-not sure on the temp that occurs at). I picture it being similar to your method of smoking fat you then use to wrap meats with.
I have kept rendered marrow a couple times. Its pretty strong and wasn't good on everything, but a slow cooked or smoked piece of beef it really shined. And that stuff gets hard in the fridge. Have to let it sit out for 12 hours, or you probably can safely leave it out. I didn't use it enough to leave it out the whole time. But I don't put bacon grease, ghee, or tallow in the fridge.
We make beef and noodles from beef shanks. Generally we do them in the crock pot. But they could also be smoked in a cast iron pan to catch the marrow and collagen. Smoked and braised is an awesome combination.
Im thinking risotto for this, usualy make ossobuco with it because of the fat and marrow but that beef shank on a huge bowl of risotto would make a great main course 😁
I love shanks. Venison, pork, veal, lamb, beef, even made some pronghorn shanks this year. All are excellent braised. Not a fan of "frenched" that just mean someone else gets to eat that beautiful fat, or even worse, it got tossed. Beef shanks are big enough that frenched isn't so bad. I might smoke a few then use the bones along with some regular roasted beef bones to make a smoked stock.
@@MadScientistBBQ They were excellent. We even dug out the marrow with a wooden kabob stick. I was worried because I am not a big fan of gamey meat. But these were as clean tasting as beef. They had their own flavor but it was very pleasant and mild. The Pronghorn was from Utah. Supposedly when from Colorado they can be gamey. But this Utah animal tasted great. Slow traditional red wine braise.
Excellent video, Jeremy. To the point....and unlike the sell job of so many other TH-cam bbq guys. Love your presentation. Simple, basic and very easy to listen to....and very instructive. The hype of others just gets so annoying after a very short while.
hello sir i am from the Philippines and i enjoy watching and learning tips from ur videos on how to smoke meat..could u advice me sir..when is the best time to spray (apply cider with apple juice) the meat? thank u sir and God bless
You are the reason I got an offset after my pellet smoker died. Thank you for giving me the knowledge of how to work my cheap offset. I actually use some of the ways and examples of how you teach (and some videos) for my classes (I'm a science teacher). Do you have any advice for someone who dares to dream about starting their own BBQ catering business in the future?
Video idea id love to see. once a brisket ( or any other cut of meat) is wrapped in butcher paper, does continuing to cook it on the smoker, make a difference to flavour compared with finishing it in an oven
Great video. You and some ‘butcher guys’ have done these. Always love making Osso buco, this is just a stacked form. 😄 When doing the shank cuts, I snip the silver skin so it doesn’t pucker (same thing with some pork chops) so may give that a try, but maybe add a couple of twine wraps to keep together. Local butcher shops here have just started having these out for sale. They also will take an order and make them up for us. Have two on order right now. One for first attempt. One for tweaking from notes on first attempt. Now I really can’t wait.
Nice..want to know your thoughts on just dry brining with kosher salt for 8 hours or so...would that have a serious impact on the collagen...Lawerys is just too salty.
I am enjoying your videos on unique or a-typical cuts. Keep them coming! with $115 brisket prices, I am looking for beef options that are still delightful and a little easier on the wallet. The chuck roast video was another excellent video on this topic.
Just wanted to say thank you. Love you content it has made the family look at me like a pit master lol. I do have a question I used your method for chicken but the wings burnt any advice on keeping them tender
Looks amazing! I followed your advice and ordered 2 of these bad boys from Porter Road last week. Just one quick question: How long did you rest it after you pulled it off? Was it an overnight rest like you would a brisket, or just an hour or two like a smaller cut of beef?
I like that you used my future smoker in this video. And I’m glad I bought a beef shank with the porter road gift card I won from last months challenge!
Haha. Well good luck in the contest!
Booo. He told me the porter road gift card was because your video idea was so bad he thought maybe you were malnourished
@@MadScientistBBQ Have you ever tried using beef cheeks for bbq? To basically make them like brisket, but using cheeks?
If not, you should probably try it, the cheek is basically the best cut period for low and slow, it does especially well for braising. There are some other cuts that do well, like the flat iron, but you keep the collagen vein running through the piece of meat, that is also a very good cut of beef for braising, but not as good as the cheek.
But honestly, the flat iron is impressively versatile, it's excellent as a steak after you remove the collagen membrane, in fact i think it's the second most tender cut of beef after tenderloin, but it's more flavorful, and if you keep the membrane it's a fantastic low and slow piece.
I would have a recipe that i can give you for cheeks it's basically wine braised beef cheeks.
1.5kg cheek
1.5 lt red wine
1 lt Beef, veal, pork broth, whatever you want really, i would recommend beef broth though
300/400 grams of diced onion
300/400 grams of diced carrots
300/400 grams of diced celery
20/30 grams of garlic
20/30 grams of concentrated tomato paste
Salt, whole black pepper, cloves, bay leaves, rosemary, sage, thyme, all to taste
For the preparation it's quite easy really, you can marinate the meat in the wine, vegetables and spices, but frankly speaking it's a waste of time, you're gonna cook the cheeks for so long that the meat will have plenty of time to absorb all the flavors, the marinade isn't gonna make a iota of a difference.
So just sear the meat, the vegetables until they are golden brown, then simply put everything together in a pot, the vegetables, the spices and herbs, the meat, the wine, the beef stock, and simply cook low and slow for at least 5 hours.
After the 5 hours take out the cheeks and put them aside on a plate being careful not to break them, strain the vegetables and squeeze them inside a cloth in order to get out as much of the cooking liquid as possible, put everything back together in the pot, and reduce until you get a syrupy consistency, being careful that the meat doesn't stick to the bottom of the pan and burns, especially at the very end, when the sauce is reduced add butter to the sauce, you don't need a lot, 30 to 40 grams will be generally suffice for this quantity of meat.
Ps: since the cooking liquid will be strained and reduced, be careful that at the end of the 5 hours you don't have too little, before you start the straining/reducing process, if you do have too little add some more broth or water, and then strain.
@Mad Scientist BBQ see my comments buddy!
@@alexis1156 Beef cheeks are severely under appreciated.
I´m been doing this beefshank on the grill/smooker for the last 10 years (Thors Hammare). I trim all the silverskin of, and then I use a classic butcher's twine to hold it together. Straight to the bone, then I put seasoning on, and let it rest cold for 3h. I usually use the hind shank, but I have also used the front shank. The front shank may have a bit less meat on it, but it taste is the same. I have done booth of them together, about the same temperature 130c indirect on the smooker. And they just fall apart. I takes about 2h, and ten I raised the smoker to 170c. In the end of time, I pulled them out, spray them with my secret liquid, and rapped them in butcherpaper or dubbe foil. And back in. The outcome is awesome.
Beef shins are just awesome. I'm in Australia and Cape Grim beef shins are just awesome for smoking. Also, screw Frenching the bone leave it as is. More meat, more gelatin.
ALSO collect the liquid marrow as it cooks and use it to baste the meat at wrapping instead of tallow. It is INCREDIBLE.
Mate; I second Cape Grim! Guess I'll have to grab some shins now
how would you collect the marrow on a smoker, I want to try this for something new to smoke.
@@raccerx67 i put a big tray underneath the grill to catch it.
I’m in Australia as well mate. Will be buying some cape grim beef shins to try them out now 👌🏼🤤
@@nathaneyears508 they can be a little tricky to source. I get them from my local good butcher in Belgrave, Melbourne and even they can have trouble getting their hands on the Cape Grim shins/shanks at times.
I’d just like to say thank you sir, I’m from Australia and have purchased my first offset smoker ( hark chubby) and have watched your channel for some time now and you’re expertise with offset cooking changed the game for me, thanks mate.
Awesome! Glad it helped
This is the best beef shank video ive seen. Most people crock pot it like you said and its more like pot roast. When you smoke it and get that sticky tender omg its amazing. You did it perfect here!
Yes, i smoke beef shanks since many years. I buy them boneless and bind them together to pieces with about 4 pounds each. Good price, and i like them better for sandwiches than brisket. Nice video, Cheers from Austria ! 👍👍
Caught a glimpse of the Chud box on top of the fat stack. Very Nice! Bradley would and should be proud!
With local briskets going for $150 plus, I’ve been trying different cuts. 4 to 5 lb Chuck Roast and Bottom Round Roast have turned out the best beef sandwiches I’ve ever had (on croissants). I’m liking these more than brisket for now. Glad you are taking us on a tour of non traditional cuts.
👍🏻
Smoked and pulled chuck roast sandwiches are great. Still cheaper by me but they've gone up almost 3 dollars per pound the last year. You're right though, 25 bucks for a great dinner and leftovers, can't go wrong!
Brisket where I am has come back down to reasonable prices. Such that for Easter, I almost made an executive decision to buy a brisket instead of Tri-tip, because 6lbs of Tri-Tip was going to cost as much as 15lbs of brisket.
Brisket prices are nuts man! Though they do appear to be dropping. I'm not sure how long it'll last but on April 10th I got a choice brisket from my local walmart (sadly the closest costco is nearly 3 hours away) for $2.96 per pound. I've only been making barbecue for a few months now so I'm not sure how much it used to cost, but just a few weeks ago it was quite a bit more. Here's hoping the prices don't return to their crazy high levels!
The best part of the video was the last part. It always warms my heart when my kids tell me that my food is good. 🥺
I feel like the foil boat method would be perfect for this cut of beef!
This is my favorite cut to smoke. I have been smoking beef shank for several years. I smoke the whole shank as there is no need to french it. Also sliced about 2 inches thick and made smoked osso bucco. Lamb shanks are great as well. Please don't tell anyone else. Now beef shank prices will go up.
If there ever was a cut that screamed "Chuds foil boat method", this was certainly it... ;-)
Great cook either way. Love all the BBQ guys videos equally
I don't know that the foil boat would work great on this. The bark on the beef shank would still mostly be covered by the boat. You don't get the top in every cut, like you do with a brisket, tri-tip, or round. So I think butcher paper is better for this.
Pitmaster X refuted the boat method!
I will be doing this one! I am retired and living in the Philippines. I have a source for American beef but is is about double the price from back in the states. The local beef is not very good, well it is only good for hamburger actually, so I wanted to find an alternative for the very expensive imported brisket. I just ordered 2 Angus shanks that will cost me about $7/lb which is reasonable. From what I am seeing I will be in for a treat!
I imported a Oklahoma Joe offset smoker and brought in some Hickory spits and Kingsford charcoal from the states. I know my wife thinks I am nuts for spending so much for my "hobby" but I just couldn't get good results from the local meats, charcoal, smoking woods and equipment. Love your channel and I look forward to every new upload.
Definitely a labor of love, I'm very impressed 👏 well done...
Super cute with the kiddo at the end! Love your channel and the neat things you try and do!
Today I tried my second attempt smoking volcano beef shank on a old hickory pits. First time did not turn out so good. Second time, the same results. I must be doing something wrong or this cut is so so. Maybe this but is better for a offset smoker. I have had great results following Jeremy advice on brisket, pork and beef ribs.
A few weeks ago I smoked about 3 each beef, pork, and lamb shanks. Made A nice dinner for a small group.
Which was your favorite?
Nice call on polenta! Breakfast meat with runny eggs and grits with rye bread mop would be great. Benedict would be great too I bet!
BBQ is fine and dandy. Nothing like a day with the pit and beer in my backyard. And... your kid is the best. Love! Good for you Jeremy!
Looking forward to hearing about the Patreon contest - that FatStack pit is SWEET!
Whelp, another cut to add to my BBQ bucket list. This looks lovely.
Jeremy, SO love your videos and the science behind each cook. I recommend a challenge, 0, 24, 48, hr comparison salt/Lawrys dry brine on the grill with a cheap cut. Let's see what is good!
Not a bad idea at all
How long was it rested? What would you recommend for a min/optimal/max hold time?
Will you make a video on how you keep grills clean? Like all of them.
Jeremy, I have to say that I have learned so much from your videos. From brisket, to ribs, to pork shoulder. although I make it my own, you give me so many ideas and really act as a guide. Please let me know how I can be apart of the competition cause I have been looking for a good offset smoker to start using. Also, the lawreys seasoned salt trick on brisket is MONEY. Cheers
Hey Austin, just click on the Patreon link in the description. You can definitely still throw your hat in the ring this month, but we will be giving away more smokers in future contests as well
Great video, what was the total cook time for the volcano?
I love the texture of that meat just by the look of it. I appreciate new ideas such as this. We need to expand our horizons.
I've smoked several whole shanks in the 10 pound range by smoking for 4 hours or so and brasing for 3-4 more in a covered pan with beef broth, onions, jalapeños and some other stuff. Makes great pulled beef sandwiches.
Sounds great!
Glad to see you got around to a beef shank, was a little disappointed that it was frenched but that's okay. I smoked a whole shank and it was just more meat. Regarding the silver skin, you found out the hard way that it's gotta go, just causes problems before it breaks down including smoke penetration. Good looking end product.
The ribs, 225 for four hours and 275 for one hour is amazing..
Thanks!
Awesome!
I don't know if you've tried this but if you tie around the meat it might help it from splitting. That thing looks good. I've only use beef shank for osso bucco before. I'm going to have to try it's.
Yeah I didn’t really think about it splitting but I bet you’re right
So Jeremy, since it's been a while since you've done this cut and had some lessons learned...would you change your process or seasonings on this shank? asking for a friend...
It's like a big version of oxtails. Oxtails make the best broth because of all the collagen and gelatin. I use it to make pho, and the broth cools down in the fridge and becomes like Jello. Your smoked beef shank would also be great in Asian noodle soups like pho or ramen
I wish I knew the first thing about making ramen or pho. I’ve never attempted it though
Did 3 today from Porter Road. Bringing to my team tomorrow!
Awesome video different cut of meat ill have to try for next cook.
I don’t have a off set smoker but I use to camp a lot and cook out over the campfire and loved the way the food tasted I would love too try an off set smoker may be some day I will get one ,love watching you’re videos, thanks
Sir, you are a rock star. Much respect.
The part that got exposed on the meat, would you add more seasoning to that part to create a better bark?
I love lamb shanks, I never even thought about smoking beef shanks, the polenta recipe also sounds good
Yeah I never really knew of many people cooking them but I thought it sounded like a good idea. Glad I tried it!
I'm definitely gonna do this cook Bro...
Thanks for the idea and cooking approach...!!!
Would you ever place this on a wire rack on top of a sheet pan?
What if your scored the sides before your season the meat? Would that keep the silver skin from pulling?
Great video as usual. I will be smoking one on my pellet smoker this coming weekend. Would you suggest 225 degrees seeing how my smoker doesn’t fluctuate more or less then 25 degrees. Thanks for the great content
I recently discovered how amazing topping my beef with rendered bone marrow can be. I know you love to keep things simple, but I wonder if you could catch the melted marrow from the bone during your smoke and then add that in when you wrap (if it melts before the wrap-not sure on the temp that occurs at). I picture it being similar to your method of smoking fat you then use to wrap meats with.
I have kept rendered marrow a couple times. Its pretty strong and wasn't good on everything, but a slow cooked or smoked piece of beef it really shined. And that stuff gets hard in the fridge. Have to let it sit out for 12 hours, or you probably can safely leave it out. I didn't use it enough to leave it out the whole time. But I don't put bacon grease, ghee, or tallow in the fridge.
We make beef and noodles from beef shanks. Generally we do them in the crock pot. But they could also be smoked in a cast iron pan to catch the marrow and collagen. Smoked and braised is an awesome combination.
My godman. I am a science buff and love your vids.
Beutiful Jeremy.. may I advise to try beef oyster blade as well.. so much gelatine in that cut as well.. love the content as always
Wondering if a Chud foil boat method would be best for wrapping this odd shaped piece of meat.
Have a thermopen one, smoke x4 and thermopop and I would never use another temperature monitoring system for my food.
Total time on the cook without the rest?
Great video my guy. I just bought a hammer and needed advice. This helps a lot.
Looks like pulled pork but pulled beef. Gotta try it. Hope my local butcher can get me this cut.
Rocking the robert reed
Good video! That is a nice backyard smoker.
What was the total cook time?
This was really cool I really enjoyed this episode
Thanks! I enjoyed making it
Great video, and loved the clips at the end!
Im thinking risotto for this, usualy make ossobuco with it because of the fat and marrow but that beef shank on a huge bowl of risotto would make a great main course 😁
I love shanks. Venison, pork, veal, lamb, beef, even made some pronghorn shanks this year. All are excellent braised. Not a fan of "frenched" that just mean someone else gets to eat that beautiful fat, or even worse, it got tossed. Beef shanks are big enough that frenched isn't so bad. I might smoke a few then use the bones along with some regular roasted beef bones to make a smoked stock.
How did the pronghorn shanks turn out?
@@MadScientistBBQ They were excellent. We even dug out the marrow with a wooden kabob stick. I was worried because I am not a big fan of gamey meat. But these were as clean tasting as beef. They had their own flavor but it was very pleasant and mild. The Pronghorn was from Utah. Supposedly when from Colorado they can be gamey. But this Utah animal tasted great. Slow traditional red wine braise.
I may try just smoking it -- I've done a smo-braise before using Jess Pryles' method and really enjoyed that as well
Yeah this way might be worth a try. If you try it let me know which you prefer.
Excellent video, Jeremy. To the point....and unlike the sell job of so many other TH-cam bbq guys. Love your presentation. Simple, basic and very easy to listen to....and very instructive. The hype of others just gets so annoying after a very short while.
Thanks I appreciate that!
Ordered a Workhorse 1975t last week. Can't wait to hear your review.
I can tell you that it is a great pit. Really top notch
I check his channel everyday waiting for the workhorse video.
Awesome cook. I just ordered two from Porter Road. How much yield do you think you have? How many servings?
looks amazing! need to try it.
Would scoring the fat and underlying silver skin around the meat in the same direction as the bone help prevent that split?
hello sir i am from the Philippines and i enjoy watching and learning tips from ur videos on how to smoke meat..could u advice me sir..when is the best time to spray (apply cider with apple juice) the meat? thank u sir and God bless
You are the reason I got an offset after my pellet smoker died. Thank you for giving me the knowledge of how to work my cheap offset. I actually use some of the ways and examples of how you teach (and some videos) for my classes (I'm a science teacher).
Do you have any advice for someone who dares to dream about starting their own BBQ catering business in the future?
Why would the collagen leak out in the crock pot at 215 degrees, but not in the smoker at 250?
Just asking as i don't cook meat in a crock. Just in the smokers. Thanks
Great video, gave me some good ideas!
Video idea id love to see.
once a brisket ( or any other cut of meat) is wrapped in butcher paper, does continuing to cook it on the smoker, make a difference to flavour compared with finishing it in an oven
Ordered it from Porter house. How long did you let it rest? 1 hour?
I did oxtail with similar results. Was delish
Wow! Unreal!! How was the lowreys seasoning in it?
Thank you again for this GREAT content.
Can you please review the portable pellet grills please. Asmoke or pit boss portable navigator. Thank you
Finger paint with tallow!
😂
Jeremy can you compare a traditional offset to a reverse flow?
I need to do that video.
Great video. You and some ‘butcher guys’ have done these. Always love making Osso buco, this is just a stacked form. 😄
When doing the shank cuts, I snip the silver skin so it doesn’t pucker (same thing with some pork chops) so may give that a try, but maybe add a couple of twine wraps to keep together.
Local butcher shops here have just started having these out for sale. They also will take an order and make them up for us. Have two on order right now. One for first attempt. One for tweaking from notes on first attempt. Now I really can’t wait.
Nice..want to know your thoughts on just dry brining with kosher salt for 8 hours or so...would that have a serious impact on the collagen...Lawerys is just too salty.
What is the total smoking time for the Volcano shank?
the baby at the end was the best! oh, and the meat looked bomb, too. ;P
As always great video!
Is this bone good for marrow, like if braised in a stew?
Hey Jeremy, what brand is your cutting board? I always notice it in a lot of your videos and I finally had to ask, lol.
Cheek and beef shanks have always been a superior bbq than brisket for me. Hope those cuts never get trendy and the cost stays down.
I would stand it straight up, wrap south to north, and use butchers' twine to secure the paper around the bone.
Looks delicious!! What would you say is the internal temperature range for breaking collagen down into gelatin?
I don’t recall but I want to say it is in the 180 range
Very cool video. Nice job brother man.
I am enjoying your videos on unique or a-typical cuts. Keep them coming! with $115 brisket prices, I am looking for beef options that are still delightful and a little easier on the wallet. The chuck roast video was another excellent video on this topic.
it kind of looks like beef cheeks at the end when its all off the bone. i am excited to try both!
I can imagine this in a good street taco!
This would've been the perfect cut to experiment with Chud's foil boat method!
Looks awesome! Thanks for another great video!
Thanks!
Just wanted to say thank you. Love you content it has made the family look at me like a pit master lol. I do have a question I used your method for chicken but the wings burnt any advice on keeping them tender
Try wrapping them in foil when they get good color to protect them
Thanks Jeremy keep up the great work. I'll update when I try it out. I do have to say it was the best chicken I have eaten. Used hickory pellets
I think I'm going to try it with the moose shank I got. I gonna have to use more beef tallow!
Looks amazing! I followed your advice and ordered 2 of these bad boys from Porter Road last week. Just one quick question: How long did you rest it after you pulled it off? Was it an overnight rest like you would a brisket, or just an hour or two like a smaller cut of beef?
My question also.
Off to the shop I go.
You beat me to it! Great video.
Have you ever tried Randall Lineback beef from Virginia?
Looks great! Your daughter is adorable!
Thanks!
Im waiting for the day you say "ive had better" lol. Great video.
Great video, Jeremy! Your daughter is adorable.