This dish has simple directions but takes up the day! What makes the deal sweeter? You not only get to enjoy the meat but also the marrow.
Start the smoker at 285 degrees. Each shank weighing about 1lb, we set them in the smoker for 1.5 hours. If you are making a heavier piece, allow for 30-45 minutes each additional pound. Remember not to open the smoker which will reduce the temperature.
After the meat has been smoked, place them in an aluminium pan with 1 cup brewed coffee, 1 cup beef broth. This is also a good time to add seasoning, we used salt, pepper, and garlic powder. Cover the pan with foil and place back in the smoker for an hour to hour and a half.
The result is a delicious tender meat for a meal and a bonus of marrow for crackers. Enjoy!
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