I Smoked and Braised an Elk Shank

My buddy called me up and offered an entire front elk shoulder from his recent hunting trip. Elk is the best meat around and tastes a lot like grass fed beef, so I ran over as soon as I could. The elk had fallen in a spot that had a recent forest fire and was covered in ash and dust. I got it cleaned up, removed some of the roasts, made jerky, and sent some of it to the butcher to be ground for burgers. I kept the shank or what some call the shin smoked it low and slow on the weber kettle with amazing results. If you don't have an elk shank, talk to your butcher and get a beef shank and you can use the same method, but it will take a bit longer to cook.


Did you miss our previous article...
https://greatcookingtips.com/grilling-tips/easier-than-brisket-smoked-chuck-roast-recipe