Holiday Beef Shank

• Beef Shank
• Fresh bundle of curly parsley
• Fresh bundle of cilantro
• One pack of oregano
• One chopped jalapeño
• Tablespoon of minced garlic or half a clove of fresh
• Tablespoon of red pepper flakes
• Tablespoon of kosher salt
• Half cup red wine vinegar
• One cup of olive oil

     Chimichurri Sauce

• Fresh bundle of curly parsley
• Fresh bundle of cilantro
• One pack of oregano
• One chopped jalapeño
• Tablespoon of minced garlic or half a clove of fresh
• Tablespoon of red pepper flakes
• Tablespoon of kosher salt
• Half cup red wine vinegar
• One cup of olive oil
• Blend all ingredients together and chill in the fridge for one hour.
• Ready to serve!

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Lightly coat with olive oil for a binder.

2. Season with your Favorite beef rub (I used DB180 steak & beef and Kosmo’s Q cow cover).

3. Place on the smoker at 275 for about 4 hours or until desired color.

4. Spritz every hour with Duck Fat.

5. Place in half a pan and add half a can of your favorite domestic beer.

6. Cover with foil and place back on the smoker for another 4-6 hours or until fully rendered or internal temp 205-208 degrees.

7. Remove and let rest for one hour.

8. Pull and serve!