Hello everyone, I am new to this forum and relatively new to the whole smoking experience. This is my first summer doing it and I've hit only a few bumps so far. My family has really come to like the food I've produced (so early on) and they've asked if I cook smoke something up for this upcoming Father's Day. Of course, I couldn't resist to say yes One meat that my family has always come to love is pork shank. I know that its not very common and difficult to come by, but we eat it quite often. It's a meat that I feel would turn out phenomenal in a smoker. Has anyone tried smoking some shanks before? I have not had very much luck in trying to find a recipe (something along the same format as Mr. Phillips' work). If not a recipe, would anyone be able to provide some pointers? How much time do you feel it would take to smoke the shanks? I plan to do around 4-5 pieces. Should I brine the meat before hand and if so, for how long? Also, I know that for ribs, its a good idea to put the rub onto the meat and let it cool a few hours before you throw it in the smoker. This allows for the "bark" to form. Would it be a good idea to take this same approach for the shanks? Any guidance on this would be greatly appreciated. I am going to have some hungry fathers to feed this upcoming Sunday (I am the youngest son of the family) and do not by any means want to disappoint them.