Prepare your smoker or oven at a temperature of 250°F with post oak, mesquite, hickory or pecan wood chunks.
Trim any excess fat and silver skin from the beef shank.
Slather all over with W sauce and then season liberally with Holy Cow seasoning. Allow to adhere for at least 15 minutes or up to overnight.
Place the beef shank in the smoker with the bone sticking up. Wrap the bone in aluminum foil to assist with final presentation.
Smoke the shank until it has your desired bark. Typically 4 hours for a 4 lb shank to hit an internal temperature of 150°F.
Place the shank in a disposable steam pan and pour the broth in the pan. Cover the shank completely with aluminum foil. Return the pan to the smoker and continue to cook at 250°F.
Cook the shank until it is probe tender which will be an internal temperature of over 200°F. The collagen is tough to break down in a shank, so it is very important to make sure it is probe tender when you stick the shank with a thermometer or skewer.
Remove the pan from the smoker and remove the foil. Spoon the broth over the meat. Remove the shank from the pan and allow to rest for at least 15 minutes.
Pull and shred the meat. Serve with smoked salsa and your desired accompaniments in tortillas for delicious tacos.
