Take a bowl and pour in the craft beer (preferably from a local brewery) and a teaspoon of salt. Mix well, then add the shank so it's completely covered by the liquid. Refrigerate for at least 3 hours, preferably 8.

Pat the shank dry with a cloth, coat it with olive oil, and then make a rub with salt, pepper, rosemary, and garlic. Apply this rub to the shank.

Light the BBQ, placing the lit briquettes all on one side or, even better, some on the right and some on the left. Place an aluminum tray with two cups of water in the center of the grill to keep the environment less dry.

Place the shank on the grill in the center (right above the tray).

If you have smoking wood chips, you can use them (soak them for 20-30 minutes first, then place them on the coals. Don't overdo it, or it will taste like an ashtray...).

Forget about the shank in the grill until it takes on a nice color, about 1.5-2 hours. Then take it out and wrap it tightly in 2-3 sheets of aluminum foil. Insert a thermometer into the meat, being careful not to touch the bone to avoid false readings.

Leave the shank until it reaches about 205-208°F. Then remove it and let it rest in its foil for about an hour. (If you don't have a thermometer, allow at least 2.5 hours for a small-medium shank and 3.5 hours for a medium-large one).

Before serving, if you like, you can sear it over direct heat to further caramelize the surface.