What is Smoked Beef Shank?

The shank is an inexpensive cut of meat and perfect for those who want to get into cooking but are not ready for more complex recipes. It’s also a good choice for people who do not like to spend too much time in the kitchen because it’s a pretty easy recipe to prepare and cook Smoked Beef Shank.

The main ingredient is beef, which is commonly available at most supermarkets or butcher shops. You can also use pork or lamb instead of beef if you prefer.

The meat should be cut into bite-sized pieces so it cooks faster, this will also help keep your food warm as well as reduce the cooking time needed.

Smoked Beef Shank Step By Step


  • Beef shank, bone-in and trimmed about 1.5-2 lbs
  • Rub: 1 tbsp salt, 1 tbsp pepper, and 2 tsp paprika.

Preparation Of Beef Shank

To prepare the beef shank you need to start by applying a generous coat of rub, then wrap it in plastic wrap and let it sit at room temperature for 2 hours. After 2 hours remove the plastic wrap and let the beef sit in the refrigerator overnight, uncovered. This will allow the meat to dry out a little bit more so that it will pull apart easier when cooked. You can also use this time to apply another generous coat of rub if you want. Once your beef is ready you are ready to smoke it!


  • Cut the beef shank into bite-sized pieces and place them in a large bowl.
  • In a small bowl, whisk together the ingredients for the rub and add it to the beef.
  • Place the meat in an aluminum foil-lined pan and cover it with a layer of plastic wrap or tin foil so that it does not dry out too much or stick to the pan during cooking.
  • Smoke your beef shank until medium-rare (about 1 hour). For this recipe, I used applewood chips but you can also use hickory, mesquite, or cherry wood chips if you have them available! I recommend using applewood because it is less harsh than other woods while producing similar results as well as being more readily available at most supermarkets and local stores. If you are using hardwood chips, be careful not to burn them as they will start to smoke more quickly than apple chips and make your food bitter. If you want to experiment with other wood flavors, I recommend using cherry or hickory for their strong, smoky flavor.
  • Remove the shank from the smoker and let it rest for 10 minutes. This will help prevent it from drying out too much while cooking.
  • Serve your smoked beef shank hot on a bun with your favorite toppings! I like to serve this with horseradish sauce, sauerkraut, and onion rings! Enjoy!

Smoked Beef Shank Taste Like?

The meat is tender and cooked to medium-rare. The beef has a mild, slightly sweet flavor with a hint of smoke that is detectable in the aftertaste. It almost has a “slightly smoky” taste when it is cooked, which makes it very pleasant to eat.


A smoked beef shank is a very delicious way to prepare beef that is sure to please your palate. It is best served on a kaiser roll with other toppings such as horseradish sauce, sauerkraut, and onion rings.

I recommend using applewood chips for the best flavor and most even cooking of the meat. If you do not have any available, however, hickory or cherry chips should work as well.


Q: What temperature should I smoke my beef shank at?

A: You can smoke your beef shank as low as 140°F, but I recommend smoking it at around 160°F for the best flavor.

Q: Is it safe to eat raw smoked beef shank?

A: Yes, the raw smoked beef shank is safe for consumption. I recommend you cook your meat before eating it so that it is not too tough and chewy.

Q: How long does it take to smoke an entire beef shank?

A: It takes approximately 1 hour to cook a 6-inch-long piece of meat on a smoker. If you are using a wood chip tray instead, you should be able to finish smoking the meat in one hour as well! These times may vary depending on the size of your brisket and how much time there is between when you put the meat in the smoker and when you are ready to eat.

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