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Smoked Wagyu Beef Shank

Smoked Wagyu Beef Shank

Prep Time: 40 Minutes
Cook Time: 20 Hours
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq



            • Smoker or Grill
            • Boning Knife
            • Aluminum Half Size Pan
            • Aluminum Foil
            • Disposable Gloves
            • Cutting Board
            • Instant-Read Thermometer
            • Large Disposable Container

            FIRST STEP

            Take the Fullblood Wagyu beef whole shank out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.


            Trim the excess fat and silver skin off the Fullblood Wagyu beef whole shank.

            Season the whole shank liberally with your BBQ rub of choice, and place the shank in a half size aluminum pan.

            Allow the rub to adhere to the shank for 30 minutes.

            Preheat your smoker or grill (depending on which one you are using) to 190°F.

            Once the smoker is preheated, place the half size pan with the whole shank into the smoker. Allow it to smoke overnight (approximately 12 hours).

            The next morning, check the internal temperature of the shank using an instant-read thermometer.

            Once the internal temperature has reached about 165°F and the bark is a deep mahogany color, remove the shank from the smoker.

            NOTE: Keep the shank in the aluminum pan when you take it out of the smoker.

            FINAL STEPS

            Pour the beef tallow in with the shank, and cover the pan with aluminum foil.

            Increase the smoker (or grill) temperature to 275°F, and place the shank back in the smoker for 4-6 hours.

            Once the internal temperature of the beef reaches approximately 208°F degrees (when the beef feels like it is falling apart), remove the shank from the smoker.

            Remove the aluminum foil, and pour the pan liquid into a large disposable container.

            Allow the smoked whole shank to rest on a cutting board for at least 45 minutes.

            When ready to eat, shred the Wagyu beef, serve, and enjoy!

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