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how to smoke beef shank

How to make super tender Smoked Beef Shank

  • Author: Jess Pryles



1 x 4-5 lb whole beef shank

45 tablespoons Hardcore Carnivore Black seasoning

2 cups beef broth

1 cup water

1 cup brewed coffee

salt to taste


  1. Heat a smoker or pellet grill to run at 275f.
  2. Coat the shank well on all sides with the Hardcore Carnivore seasoning, then place into the preheated smoker for 2.5 hours.
  3. Place the smoked shank into a large foil pan, then add the broth, water and coffee. Cover with foil and seal the pan, then return to the smoker. Cook until tender, about 5-6 hours. Note: in some instances your shank may take up to 9/10 hours to cook until tender, depending on size.
  4. Start checking the shank for tenderness about 4 hours in after foiling. Meat is ready when it pulls apart easily – do not be fooled by false tenderness, it should be nearly completely without resistance.
  5. To serve, shred the meat into a bowl. Reserve some of the braising liquid to spoon over – it will absorb for maximum juiciness. If desired, you can also add further salt to the shredded meat and toss in the liquid.