Ingredients
Scale
1 x 4-5 lb whole beef shank
4–5 tablespoons Hardcore Carnivore Black seasoning
2 cups beef broth
1 cup water
1 cup brewed coffee
salt to taste
Instructions
- Heat a smoker or pellet grill to run at 275f.
- Coat the shank well on all sides with the Hardcore Carnivore seasoning, then place into the preheated smoker for 2.5 hours.
- 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.
- 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.
- 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.