Smoked Cross-cut Shank

Ingredients: 

1 package cross-cut shank (4)

Perini ranch steak rub, to taste

4+ cups Beef Broth

2 chopped Carrots

1 sliced onion

2 chopped celery stalks

4 smashed garlic cloves

2 sprigs thyme

2 sprigs oregano

salt and pepper, to taste

Instructions:

1. Tie each shank with butchers twine, and generously season with rub.
2. Smoke at 275*f for 2 hours, then remove twine.
3. Add the rest of the ingredients to a dutch oven, along with the shank.
4. Cover and smoke at 300*f for 2 hours or until meat is tender and falling off the bone.
5. You can discard the braising liquid, or strain and reduce it to make a gravy.

Serve with Smoked Gouda Grits! https://plcmeatco.com/blogs/plc-recipes/smoked-gouda-grits