Season the shank

• Coat the beef shank generously with the beef rub on all sides.
• Let it rest in the refrigerator overnight.

Inject with whiskey and duck fat

• Mix the whiskey with the melted duck fat.
• Inject the mixture deep into the meat at several points.

Slow smoke

• Set the smoker to a low temperature with hickory pellets.
• Smoke the shank until a dark bark forms, keeping the temperature steady.
• Insert the meat thermometer and cook until the meat is tender.

Braise until buttery soft

• Transfer the shank to a braising dish and pour in the beef broth.
• Cover and braise until the meat pulls apart easily.

Rest and serve

• Let the shank rest briefly, then pull or slice the meat.
• Spoon over the braising juices.