Tender BBQ beef shank

The cook, step by step.

1. 1

   Step 1

   Done

   We first make the barbecue rub by merging all the ingredients from the list and stirring well. If things get a little lumpy because of the brown sugar, it may be wise to pull the whole thing through the jack. Then you get a really nice mixture.

2. 2

   Step 2

   Done

   We take the beefhammer out of the freezer 2 days before preparation and let it thaw in the refrigerator. The evening before the preparation, remove the beefhammer from the package and pat it dry well around. It is now time to remove the white fleece around the flesh. Cut off and hold the knife against the fleece and off the flesh, you will then see that with reasonable ease you can spare the meat from the fleece.

3. 3

   Step 3

   Done

   After the unfolding you will see that the flesh is a bit wobbly and here and there comes loose from the bone. That's okay, 'cause we're about to tie him up with the butcher's rope. But first we're gonna inject it. Mix well the beef bouillion, apple cider vinegar, lunchesterhires sauce and tabasco and inject the whole amount of liquid into the beef hammer. Make sure to leave about 3-4cm space between each injection and go all the way from top to bottom. Afterwards dry a little and now sprinkle the rub over the beefhammer. Make sure you don't miss a piece of the meat here and the beef hammer around spice. Once you've done this, tie the beef hammer well with butcher's rope and roll the beefhammer tightly in cling film and put it back in the refrigerator to marinate for one night.

4. 4

   Step 4

   Done

   Since the preparation of the beef hammer varies between 8 and 12 hours (sometimes longer) it is wise to start the day early. Set your barbecue to 120 degrees Celsius below the dome and smoke the beef hammer now until it has an internal temperature of around 70 degrees. Use 3 chunks of oak smoke wood at your kamado or kettle barbecue in this phase. I cook this phase in a drip tray because we collect the bone marrow from the bone and use it in the 2nd phase.

   Internal temperature: 70°C
5. 5

   Step 5

   Done

   We're gonna go as soon as the beef hammer reaches 70 degrees core. We do this with 2 sheets of butcher paper which we tie to butcher's rope. Make sure you mix the 100ml bovine bouillion together with the contents of the bone (the liquid bone marrow) just before closing it. This is going to help with the gaping and besides with a lot of flavor. Change the temperature in your barbecue to 140 degrees Celsius and cook the beef hammer through to an internal temperature of between 92 em 98 degrees internal temperature. Prick a satyr between these temperatures. Do you still feel much resistance? Cook it a few degrees further.

   Internal temperature: 92°C
6. 6

   Step 6

   Done

   As soon as the beefhammer has reached the desired tart, it is time to take it from the barbecue and pack it in a towel. We're gonna let these rest for at least 30 minutes. After the 30 minutes we unpack him and present the beefhammer on a nice plate. You can then turn it into pulled beef or serve and cut at the table. Use the liquid from the butcherspaper as gravy and mix it through the pulled beef or pour it over your cut meat. This is full of flavor. That was him, enjoy it!

   30m