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50 Comments
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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!
What is the total smoking time for the Volcano shank?
Rocking the robert reed
Great video my guy. I just bought a hammer and needed advice. This helps a lot.
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…
Does the 15% discount still apply? I tried to place an order using the link and don’t see a discount.
What was the total cook time?
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.
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 😁
Off to the shop I go.
Would you ever place this on a wire rack on top of a sheet pan?
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.
I was thinking that since u didn’t trim the fat off I thought that the seasoning was going to drip off with the melted fat agit lol oks great … I had seen videos where people smoked the beef shank covered in tallow in hotel pans for an extra 8 hours or so
That has to be the most pork butt looking beef I ever saw
Total time on the cook without the rest?
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!
I would stand it straight up, wrap south to north, and use butchers' twine to secure the paper around the bone.
Great video, what was the total cook time for the volcano?
Have you ever tried Randall Lineback beef from Virginia?
Why would the collagen leak out in the crock pot at 215 degrees, but not in the smoker at 250?
Let me start off by saying I enjoy all of mad scientist bbq content. Ordered up a beef shank from porter roads along with a few other cuts of meat. Showed up with in a week of me ordering. This cut of meat was very disappointing. The total weight was about 4.6 lbs. After smoking for 8 hrs I had almost 1.3 lbs of meat and a 1.9 lbs of bone that my dogs did enjoy. The meat was very delicious, but I would smoke a chuck roast all day long before I bought this cut again. Save your money. Unfortunately this channel is highly sponsored and it shows 🤷🏼♂️😢🤫 unfortunately money talks and the truth walks
Looks amazing but lied that company ships everything frozen 🤦♂️
Hell yea Bo!
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.
How long was it rested? What would you recommend for a min/optimal/max hold time?
Damn I knew Porter Road would be a premium for quality, but the prices go far beyond outrageous. They are charging $70 for a 1.3 lb ribeye. Might as well be buying Japanese Wagyu at that price
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!
Have a thermopen one, smoke x4 and thermopop and I would never use another temperature monitoring system for my food.
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 feel like the foil boat method would be perfect for this cut of beef!
I have a question about beef shanks if anyone is game. I've had them many times, but i almost feel like its too rich with all fat, tallow. how do you guys make this a little bit more mild and absorbant to spice and aromatics. any advice??
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?
Just ordered 3 of these using your link!🍖😁
Awesome cook. I just ordered two from Porter Road. How much yield do you think you have? How many servings?
You didn't do anything with the marrow?
What is the discount code for Porter Road? Clicking on the link does not give you the discount.
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.
the baby at the end was the best! oh, and the meat looked bomb, too. ;P
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 ! 👍👍
Super cute with the kiddo at the end! Love your channel and the neat things you try and do!
Did 3 today from Porter Road. Bringing to my team tomorrow!
Watching you melt the bone marrow into the grill hurt my soul. You can do better
Would scoring the fat and underlying silver skin around the meat in the same direction as the bone help prevent that split?
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.
"the salt doesn't have time to penetrate, I'm gong to put salt on it then immediately on the smoker"…………ahhhhhhh what?
What if your scored the sides before your season the meat? Would that keep the silver skin from pulling?
Im waiting for the day you say "ive had better" lol. Great video.
I'm definitely gonna do this cook Bro…
Thanks for the idea and cooking approach…!!!
Yummy beef
Definitely a labor of love, I'm very impressed 👏 well done…