beef knuckle

I believe the knuckle is from the round and usually very lean.

Sometimes cut from dairy cows and is lean and old.

Depending on the shape,etc.,I might pot roast it.

I can't figure how aging could help it,but who knows.

I don't know about a brisket approach.

I'm thinking maybe three hrs at 225�,foil with a cup of beef broth,butter,and wooster.

Start checking for tender,about 180�.

Good luck and let us know.

Worth further testing.

Just finished my knuckle sandwich, well not really. But just cooked my first beef knuckle and the results should merit a litle serious testing. I dry aged in the meat refer for 5 day, coated it with yellow mustard and Montreal Seasoning. cooked at 250 for about 6 hours, 154 internal temperature, lowered CS to 200 over night, still 154 in the morning. Raised to 250 and cooked to an interal of 192 (about 20 hours total) 'Tas a little dry and with some care and a better rub etc. the knuckle is worth a serious look. It slices well and probably would make a good knucke sandwich, with some horseradish, good pickles, and mustard.

q,
i think that you were on the right track with treating it like a brisket.
here's a thought and it is just my 2 cents worth.
smoke for 2 hours or so in the low temp range like 150-160
after that up the temp to around 225 max.
while you didn't give a weight i would figure about 1hr/lb and hold this temp for 3/4s of the time (12 would be 12 hrs so at 8 hours thats 3/4s)
ok now just wrap it in foil and i like tom's idea about the broth,ect.
at that point up your temp to 275 and stick a remote thermo in it and just let it go to about the 185-187 range.
if you want more bark just unwrap and go to max temp for maybe 1 hour
jack

Knuckle is also recommended for making dried beef, probably because it's very lean. See Eldon's Sausage for a recipe.

Sliced it up thin while cold and mixed it with a good helping of sauce, and reaheated it, 'twas as good as any Qd beef you will get in these parts.