Mastering the Perfect Smoked Beef Knuckle in 5 Simple Steps

Beef knuckle, also known as beef shank, is an underrated cut that delivers incredibly rich, beefy flavor when slowly smoked over several hours. But exactly how long does it take to smoke a beef knuckle to juicy, fall-apart perfection? Let’s break it down step-by-step.

1. Choose Your Beef Knuckle

For the best results, select a meaty 3-5 pound beef knuckle, ideally with some marbling for flavor and moisture. Look for a thick, evenly shaped knuckle that will smoke evenly. Avoid cuts with lots of exposed bone. Plan on about 1 pound of knuckle per person.

2. Prep the Beef Knuckle

Trim off any excess fat or silver skin for better smoke absorption. Pat the knuckle dry and coat all sides with a binder like yellow mustard or olive oil. This helps the spice rub stick and promotes bark formation.

Generously season the knuckle on all sides with a beef-friendly spice rub. For maximum flavor, let the rubbed knuckle rest overnight in the fridge.

3. Smoke at 250°F for 5-7 Hours

Set up your smoker or pellet grill for low and slow cooking at 250°F. Use hickory oak or mesquite wood chunks or pellets for optimal smoke flavor.

Place the seasoned beef knuckle directly on the grill grates. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Maintain your smoker temp at a steady 250°F.

For a 5 pound knuckle, expect around 6 hours of total smoking time Smoke until the internal temp reaches 160-180°F This long, slow smoke tenderizes the meat and infuses incredible flavor.

4. Wrap and Continue Cooking to 200°F

Once the knuckle hits 160°F internal temp, double wrap it tightly in foil. This helps power through any stalls in cooking.

Return the foil-wrapped knuckle to the smoker and continue cooking until the internal temp reaches 200-205°F This can take another 2-4 hours of wrapped smoking time

Cooking to this higher temp ensures the connective tissue fully breaks down into fork-tender meat that shreds easily.

5. Rest, Slice, and Serve!

Allow the smoked beef knuckle to rest wrapped for at least 30 minutes before unwrapping. The juices will redistribute, keeping it incredibly moist.

Slice across the grain for maximum tenderness. Serve with your favorite barbecue sides like beans, slaw, potatoes, and buttery rolls.

Leftovers make amazing sandwiches piled high on crusty bread, with pickles and sautéed peppers. You can also dice or shred the smoked beef knuckle for tacos, nachos, soups, and more.

Pro Tips for Smoked Beef Knuckle Perfection

• Injecting beef broth, wine, or apple juice deep into the knuckle adds extra moisture and flavor.

• Try braising the smoked knuckle in beef broth, red wine, or coffee for an hour or two before the long smoke.

• Use a spray bottle filled with apple juice, cider vinegar, or Worcestershire to spritz the knuckle every hour for enhanced flavor.

• Switch to a higher 275°F smoker temp after 3-4 hours to help push through any stall.

• For the best bark, avoid wrapping until the beef knuckle hits at least 180°F internal temp.

• Let wrapped knuckle rest in a cooler for 1-2 hours before shredding to allow juices to reabsorb.

With the right prep, temperature control, and some patience, you’ll be rewarded with the most insanely delicious, buttery-soft smoked beef knuckle. It’s perfect for feeding a crowd or stocking up the freezer with smokey shredded beef.