Volcano Cut Beef Shank
If there’s anything we’ve learned since opening, it’s that folks with smokers are always looking for something fun and unique. The Volcano Shank is our newest, and one of our most epic smoking cuts. This cut features a frenched marrow-filled bone and the hard-working shank muscle, which transforms when cooked low and slow. This is NOT a cut for beginners — without much fat and with lots of connective tissue, it takes a special touch, and a lot of time to get this cut to shine. For a detailed tutorial, watch our friend MadScientist BBQ cook them here.
Our butcher’s have carefully frenched (aka cleaned) a portion of the bone shank (forearm) to give this large cut an impressive presentation. Note that this cut has minimal fat, and lots of connective tissue, which means you'll need to be patient to get tender results.
Low and slow is the name of the game. To achieve tender perfection, you need to cook your volcano shank at 250°F, and keep it there for hours. We suggest smoking until the internal temp reaches 180°F, then adding moisture and wrapping for the remainder of the cook. Smoking for 10+ hours at a low temperature allows the connective tissue to break down, and lessens the chance moisture will escape. While we love smoking this cut, it’s also a great braising option as the marrow-rich bones make an extra luscious sauce.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process