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Discussion in 'Roll Call' started by gork1939, Nov 16, 2015.

  1. gork1939

    gork1939 Newbie

    Good Afternoon Meat Smokers.
    Just officially signed up to this forum however ive already read several posts over the past couple months that have been very helpful to me. I live in North Central MA and bought a smokin it model 1 about 2months ago. Ive had a lot of success so faruntil this weekend when i tried smoking Lamb Shanks. They came out ok but not at all what I was hoping for. Had them in for 4 hours at 225 and internal meat temp went to 160. The meat was tough and difficult to remove from the bone. Any suggestions? Wrong meat for smoking or not long enough smoke time?
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF,

    Never smoked a lamb shank before, sorry it turn out the way you liked it. Head on over to the Lamb section and you'll be more likely to get some tips!

    Good luck and smoke on [​IMG]
  3. [​IMG]

    if I had to guess it was cooked too high and too fast and was over done. shanks are quite often braised for a long time to get fall off the bone state.

    for the best advice look in the lamb section, there you will get the best advice.

    Last edited: Nov 17, 2015
  4. gork1939

    gork1939 Newbie

    Thanks Guys.
    Here is an update to the lamb shanks. Wife threw the leftover meat into the oven with wine and chicken stock, onions etc. cooked for a couple hours and the meat became perfect. Thanks again☺
  5. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's really good to have you on this great site.
  6. [​IMG]   Good evening and welcome to the forum, from another beautiful day here in East Texas. Lots of great people with tons of information on just about  everything. 


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