Beef Shank with Slivered Garlic
  • 1 whole beef shank
  • 4 to 6 cloves of garlic, sliced into slivers
  • 1/4 C mild chili powder
  • 1 1/2 T black pepper
  • 1 T water
  • 1 T garlic powder
  • 1 1/2 t red pepper flake
  • 1 1/2 t Worcestershire sauce
  • 1 1/2 t Dijon mustard
  • 1 1/2 t beef paste.
Apple Juice Spray
  • 1/2 C apple juice
  • 1/2 C water
Foiling mixture
  • 1/2 C honey
  • 1 T apple juice
  • 1 T melted butter
  1. remove the silver skin or have your butcher do it 
  2. make a series of small slits and push in slivers of garlic 
  3. tie it 3 or 4 times crosswise to hold its shape 
  4. coat it generously with the paste 
  5. place it in a plastic bag and refrigerate for at least 12 hours-- more is OK too 
  6. pre-heat t your smoker to 250 to 275 configured for indirect with a few fruit or nut wood chunks 
  7. smoke it for about 2 to 3 hours 
  8. begin spritzing it with the apple juice spray every 15 minutes for another hour or so 
  9. combine the ingredients for the foiling mix 
  10. put the shank on the foil and bring up the sides to make a bowl shape 
  11. pour the mixture over top and seal the foil tightly 
  12. put it back on the smoker for another couple of hours 
  13. take it off the smoker and let it rest until you are ready to finish 
  14. unwrap it, reserving the drippings, and put it back on the smoker for about 30 minutes 
  15. add some of the drippings to your favorite sauce 
  16. baste it with the fortified sauce every 15 minutes until you have developed a nice coating 
  17. slice it thinly perpendicular to the bone and serve at the table for a cool presentation