Traeger Smoked Beef Shank

Traeger Smoked Beef Shank

Serves 4 people
Total time: 6 hours
Prep time: 30 min
Pellet type: Blend
Smoke temp: 225 degrees
Internal temp: 210 degrees

The price of beef is out of this world right now. What if I told you that you could make some delicious pulled beef for less than $4.99 a pound? Let me introduce you to the beef shank. I’ve officially adopted this as my preferred meat for shredded beef, even more so than chuck roast.

So what’s a beef shank? It’s the lower leg of a cow. It’s a very lean and tough piece of beef that is typically used for soups and stews. However, kiss this beef with 6+ hours of smoke and braising and it will become one of your favorite meals. I know it’s one of my family’s!

Ingredients/equipment for preparing a beef shank

  • One beef shank (with bone) mine was roughly 7 lbs.
  • three tbsp olive oil
  • four tbsp Traeger garlic and chilli rub
  • two tbsp fresh cracked pepper
  • a pan large enough to hold the beef shank and braising liquid
  • 32 ounces of beef broth
  • two full onions (cut into slices)
  • two minced garlic cloves

Smoking Directions:

  1. Turn your smoker on and bring to 225 degrees.
  2. Remove your beef shank from the package and pat dry.
  3. Trim any hard fat that is found on or around the beef shank.
  4. Apply the olive oil on the entire beef shank.
  5. Liberally season the beef shank (I used Traeger rub + pepper but you can use your favorite mix)
  6. Place the beef shank (unwrapped) in the smoker.
  7. Allow the beef shank to smoke for three hours.
  8. While the beef shank is smoking add your beef broth, onions, and garlic in a braising pan. I used a disposable aluminum pan for easy cleanup.
  9. After three hours, remove the beef shank from the smoker and add it to your braising pan. Wrap the entire pan in foil.
  10. Turn the smoker up to 350 degrees and add the beef shank (in wrapped braising liquid) back into the smoker.
  11. Allow the beef shank to braise in the smoker for another ~3 hours or until the beef has an internal temperature of 207-210 degrees.
  12. Remove the beef shank and braising liquid from the smoker and place the beef shank into a cutting board.
  13. The beef will be pull-apart tender. I use heat-resistant gloves to shred the beef by hand. You can also use two forks if you prefer.

Optional: You can use the braising liquid for two options. You can take a small portion and dip your beef in it as-is. This is especially good as an “au jus” for beef sandwiches.  Alternatively, you can strain the broth and add a slurry of milk and cornstarch to thicken it up into a nice gravy. This is my favorite when pairing this pulled beef with mashed potatoes.

Pet Friendly: As you are aware, the beef shank is a large long bone. Once you remove the beef this instantly becomes a great treat for dogs.

Recipe Step By Step (How-To) Images

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Traeger Smoked Beef Shank

Traeger Beef Shank

If you love pulled beef without breaking the bank then this smoked beef shank recipe is going to be your new favorite!
4.78 from 31 votes
Prep Time 30 minutes
Cook Time 6 hours
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