- Wrap the bone of the beef volcano in foil and season with your favorite rub. Smoke at 250 for 1.5 hours then remove from the smoker and wrap the meat in butcher paper. Put the beef shank back in the smoker to finish cooking. Smoke until tender (around 175 degrees).
- While the Volcano is cooking pickle 3 oz. red onions and caramelize 3 oz. yellow onions.
When the beef is tender, remove from the smoker and let rest. Fry 8 corn tortillas on the flat top then place the beef shank on the plate with the
pickled onions, lime wedges cut from 2 limes, caramelized onions and the corn tortillas. Garnish with 3 oz. of cheese and serve with your favorite green or red salsa.
Ingredient availability varies by location*