Smoked Stockyard Beef Shank

Preheat smoker to 250-275 degrees.

Trim off any loose pieces of meat or fat from the beef shank but keep the main outer layer of fat and connective tissue intact.

Apply a layer of yellow mustard to the entire surface of the meat, careful to leave the exposed bone clean.

Liberally apply your Back of the Yards Garlic pepper rub. Then allspice, french thyme and black pepper.

Place the shank in the smoker for 5-7 hours until the internal temp hits between 160-180 degrees.

Remove the shank from the smoker and prepare a non-reactive, oven safe container just barely large enough to hold the shank.

Place the shank in the container and pour the liquified beef tallow (rendered beef fat) over the meat until it is completely submerged.

Cover very tightly with heavy duty tin foil ensuring you do not poke any holes from the bone. Place the container on a baking sheet into a 200 degree oven or smoker for 12 hours or overnight.

Remove from the oven and let rest on the counter for 30 mins.

Then remove the tin foil and gently pour out the beef tallow ensuring the meat does not fall out. It will be very tender so an extra hand couldn’t hurt (you can reuse the tallow by straining it and separating any liquid from the fat and storing in the freezer).

Gently remove the shank from the container and place on a wire baking rack for at least 20 mins to cool and drain the excess tallow off the surface of the meat.

Remove the bone and using a kitchen utensil or your hands, shred the meat apart. Remove any large pieces of fat you desire and cover in foil to keep warm until served.