#perfectspice

This Smoked Beef Shank recipe delivers a flavorful and tender result, with a perfect balance of spices and a delightful smoky essence.

Ingredients: 1 beef shank, approximately 3 lbs. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: After washing, pat the beef shank dry. To make a dry rub, combine kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper in a small bowl. Apply a thick layer of the dry rub to the entire surface of the beef shank. Allow it to marinate for at least two hours, or overnight if you want the flavor to be stronger. As directed by the manufacturer, prepare your smoker with wood chips and set the temperature to 225F 107C. After marinating, place the beef shank in the smoker, making sure the temperature stays constant while it cooks. Make sure a nice bark forms on the outside by smoking the beef shank for about 46 hours, or until the internal temperature reaches 195F 90C. Before slicing, take the smoked beef shank out of the smoker and allow it to rest for fifteen minutes. Enjoy the rich, smoky flavor of the smoked beef shank slices as they are served!

Prep Time: 10 minutes

Cook Time: 300 minutes

This smoked tri-tip recipe yields a flavorful and juicy roast with a perfect balance of spices. Smoking adds a rich, smoky aroma that enhances the overall taste. Great for a barbecue or any special occasion.

Ingredients: 1 tri-tip roast approximately 2-3 pounds. 1/4 cup olive oil. 2 tablespoons kosher salt. 2 tablespoons black pepper. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon smoked paprika. Wood chips for smoking hickory or mesquite. Aluminum foil.

Instructions: Remove any surplus fat from the tri-tip roast, preserving a thin coating for taste. To make a rub, combine the olive oil, kosher salt, black pepper, onion, garlic, and smoked paprika in a small bowl. Make sure to coat all sides of the tri-tip with the seasoning mixture by rubbing it in evenly. The seasoned tri-tip should marinate in the fridge for at least two hours, but ideally overnight. Cover it with plastic wrap. Set your smoker's temperature to 225F 107C and add your preferred wood chips to add flavor to the smoke. After taking the tri-tip out of the fridge, give it approximately half an hour to come to room temperature. After positioning the tri-tip on the smoker grates, shut the cover. For medium-rare, smoke the meat until the internal temperature reaches 135F 57C, or until it reaches your desired doneness. When finished, take the tri-tip out of the smoker and cover it with foil. Allow it to settle for fifteen minutes, and then cut it against the grain. Present the slices of smoked tri-tip and relish!

Prep Time: 15 minutes

Cook Time: 120 minutes