Recipe of Any-night-of-the-week Smoked Wagyu Beef Shank
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Super Quick Homemade Smoked Wagyu Beef Shank. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Smoked Wagyu Beef Shank, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Wagyu Beef Shank delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Smoked Wagyu Beef Shank is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Smoked Wagyu Beef Shank estimated approx 20 hours.
To get started with this recipe, we must prepare a few components. You can have Smoked Wagyu Beef Shank using 3 ingredients and 4 steps. Here is how you cook it.
This falls-off-the-bone Wagyu beef shank is beyond delicious! The shank is covered in a BBQ rub and smoked overnight. The flavorful Wagyu beef is then shredded and served! This recipe is perfect for backyard BBQs, game day, and family gatherings! Try this tasty recipe today!
Ingredients and spices that need to be Get to make Smoked Wagyu Beef Shank:
- 1 (6-7 LB) Double 8 Cattle Company Fullblood Wagyu Whole Beef Shank
- 2 CUP Beef Tallow (substitutes: beef broth or red wine)
- 3/4 CUP BBQ Seasoning/Rub of Choice (Brandyn used Meat Church Holy Cow BBQ Rub)
Steps to make Smoked Wagyu Beef Shank
- PREPARING THE SMOKED FULLBLOOD WAGYU BEEF WHOLE SHANK
Trim the excess fat and silver skin off the Fullblood Wagyu beef whole shank.
Season the whole shank liberally with your BBQ rub of choice, and place the shank in a half size aluminum pan.
Allow the rub to adhere to the shank for 30 minutes.
Preheat your smoker or grill (depending on which one you are using) to 190°F. - Once the internal temperature has reached about 165°F and the bark is a deep mahogany color, remove the shank from the smoker.
NOTE: Keep the shank in the aluminum pan when you take it out of the smoker. - FINAL STEPS
Pour the beef tallow in with the shank, and cover the pan with aluminum foil.
Increase the smoker (or grill) temperature to 275°F, and place the shank back in the smoker for 4-6 hours.
Once the internal temperature of the beef reaches approximately 208°F degrees (when the beef feels like it is falling apart), remove the shank from the smoker.
Remove the aluminum foil, and pour the pan liquid into a large disposable container. - Allow the smoked whole shank to rest on a cutting board for at least 45 minutes.
When ready to eat, shred the Wagyu beef, serve, and enjoy!
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