I used a 10 lb bone in ham shank, dry rubbed in a cajun seasoning. I added some apple cider vinegar in the bottom of the foil for some acidity and to keep it moist. I smoked it uncovered for about 2-2.5 hours and then put foil over it and let it cook for another 2 hours to get it up to temp. It was really juicy and had great flavor. I smoked it with cherry and hickory wood.
Yeah, that was pretty bomb at thanksgiving, picks up a lot of smoke flavor in just those couple hours.
ReplyDeleteLooks pretty big for a shank. Sure that's not a picnic or an arm roast? Perhaps a boston blade or a hock even? What about a shoulder roll or a rump? Could even be a butt. Just realized there are way too many cuts of meat out there. I wish we had a butcher who followed us.... now I'm going to be online for a while looking up more words ....
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