Quote:
Originally Posted by Fire Me Boy!
I hope it turns out well for you. Typically, you'd braise shanks to give the connective tissue time to break down and get tender. And pine for the smoke? Soft wood is usually avoided.
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I really wish I knew this. I did marinate overnight but some bites are tender but not throughout the steak some of it is tough and that's disappointing but I got great flavors. The smoking is fine and I can use hickory wood chips as well. Just when I use charcoal it doesn't stay hot enough long enough and I have to keep constant heat to cook. I've never used a water smoke grill so some things I'm going have to learn but I'm really liking all the possibilities with it.