Pork Shanks (WSA)

[Prof.]

Hello friends, last weekend I attended a training course held in Turin from the great chef Gianfranco Lo Cascio BBQ4All and Weber's why I become coach of bbq and I can give courses to anyone who wants to participate. At home I wanted to try the pork knuckles .. recipe that gave me a unique satisfaction .

ingredients:
2 pork shanks
Your favorite rub
Smoked : Pecans

I held the shins hour with the rub in the fridge and in the meantime I did the setup of my magnificent WSA , just come to 260'F I put him in the shins and indirect I left them for about an hour and in any case until the achieving a nice browned color . After the indirect I wrapped in foil shins and I left two hours and the T has exceeded 320'F and in any case after 1 hour and a half I started to check the shanks that were probe tender. Reached the desired consistency I removed the foil, I brushed with oil and I put it back in again indirectly to the surface to dry and brown a little . The flavor and texture were not the ones tested in the course in Turin but to be the first time that I made them the result was exceptional also because the Italian forum I have ever read that many users have had problems with the preparations of the shins.

[jcnaz]

Very nice!

[Prof.]

Thx my friend....

[1buckie]

  260'F is my favorite temprature for long cooked pork......not so low it dries out, not so fast that the fat does not render well....just right !!!

Looks wonderful !!!

This might be a piece that others would grind for sausage, but with skill, you have cooked it whole !!!!!

[Prof.]

I agree with you .. the T 260'F is a fair compromise to melt the collagen and make jelly! I had never tried to cook it whole and I have to say that I was 100% satisfied