Pics: Beef Shanks, they're not just for soup

So the local Mexican market had these great looking beef shanks on sale. I know you'd normally throw then in a pot for some soup or braise them for a long time. Then I remembered SmokinOkie's Chuckies recipe. Figured that might work, and they were cheap enough that if it didn't, well I wouldn't be out all that much.



Put on a couple of coats of MaxQ's brisket rub and let them sit for a few hours, then sprinkled with some Simply Marvelous Peppered Cow rub.



Then into the FEC at 160 for 2 hours, then bumped up the temp to 250 for another 2 hours.



Once they hit about 160-170, into a foil pan with a cup of hot beef broth and a sliced onion. Covered with aluminum foil and back in for another 4 hours at 275.



They're done, once the meat starts falling off the bones.



Then grabbed the meat rakes and shredded everything. On to a fresh baked roll with some of the onions and a side of corn bread casserole. YUM!