Volcano Beef Shanks | Mad Scientist BBQ

Byamazingfoodstv


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50 Comments

  8. 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.

  12. 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.

  13. 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

  21. 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

  31. 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??

  32. 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?

  37. 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.

  44. 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.

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