Name: Barbecue Beef Shanks
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 8 servings
Ingredients: 4 beef shanks, each about 1 pound and 1 1/2-inch thick; 1 tablespoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon garlic powder; Kosher salt and freshly ground black pepper; 3 tablespoons yellow mustard; 3 cups wood chips, such as cherry, apple or oak; 1 cup low-sodium beef broth; 1 cup beer; 1/2 cup ketchup; 3 tablespoons light brown sugar; 3 tablespoons cider vinegar; Potato burger rolls, coleslaw and bread-and-butter pickles, for serving

Directions

Watch how to make this recipe.

Special equipment:

a charcoal chimney; a spray bottle; an instant-read thermometer; a disposable 9-by-13-inch or similar size aluminum pan with tight-fitting lid

Remove the beef shanks from the refrigerator 1 hour before you begin cooking. Combine the smoked paprika, coriander, garlic powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mustard all over the shanks and sprinkle with the spice mixture. Let sit at room temperature for 1 hour.
Soak the wood chips in water for 1 hour. Pour the beef broth into a clean spray bottle.
Prepare a charcoal grill by lighting a chimney starter full of briquettes. Once they’re ashed over, 15 to 20 minutes, spread them to one side of the grill. Close the lid and wait until the temperature stops going up. It should be about 225 degrees F; if not, move the coals around or add or remove coals to get the correct temperature.
Drain a handful of chips and scatter them over the coals. Place the grill grate over the coals and place the shanks on the opposite side from the coals. Close the lid. Smoke the shanks, adding more briquettes and more chips as needed to maintain 225 degrees F, until an instant-read thermometer inserted into the thickest part of a shank (take readings in several of the shanks to be sure) reads 165 degrees F, 3 to 3 1/2 hours (see Cook’s Note). Each time you add coals, quickly spray the shanks with broth and turn them over.
Combine the broth left in the spray bottle and the beer in a spouted measuring cup and microwave until hot. Pour into a disposable 9-by-13-inch pan or similar size disposable aluminum pan with a tight-fitting lid. Add the shanks. Cover tightly.
Add enough coals to get the grill temperature to 250 degrees F. Place the pan on the opposite side from the coals. You no longer need to add chips, just coals, to keep the temperature at 250 degrees F. Continue to cook until the meat reaches 200 degrees F, another 2 1/2 to 3 hours although the timing can vary. The meat should be so tender that you can stick a knife in it with little resistance. Rewrap the pan well every time you check the meat. Once the meat is done, remove the pan from the grill and let it stand, still wrapped, for 30 minutes.
Unwrap the pan and pour the cooking juices into a medium saucepan. Reduce over high heat to about 1 cup. Stir in the ketchup, brown sugar and vinegar and simmer until smooth, 1 to 2 minutes. Shred the meat with 2 forks and put it back into the tin (or another serving vessel). Pour the barbecue sauce over the meat and toss to combine. Serve hot with the potato rolls, coleslaw and pickles for making sandwiches.

Cook’s Note

As with any recipe using live coals and smoke, there are lots of variables in how long it will take food to cook: The temperature outside, the size of your grill and how many times you open the grill are a few of the factors. Let your instant-read thermometer and the texture of the meat be your guide. It’s important to get the meat to 165 degrees F in the first stage. It may sit between 155 and 165 degrees F for some time; this is normal (it’s sometimes called the stall period) so be patient. In the second cooking stage, the temperature should climb to at least 200 degrees F and the beef should be very tender.