Smoked Thor's Hammer

Today I smoke something I have never tried before. A massive Beef Shank, otherwise known as Thor's Hammer. Smoked Thor’s Hammer is a smoked beef shank that’s been Frenched (cut down away from the bone), trimmed, and tied. It’s a colossal piece of bone and meat, and you can channel your inner Viking when you’re hauling this mammoth cut of meat on and off the smoker.

To make the meat tender you need to smoke this low and slow, similar to smoking a brisket or pork butt. When done you shred the meat just like pulled pork. The shredded beef is perfect for making delicious tacos. Let me show you how.

Ingredients:

Beef Shank (mine was 7 pounds)

BBQ Rub of your choice

Worcestershire Sauce

Kitchen Twine

Aluminum Foil

Start by trimming the beef shank of any loose fat or meat, to ensure a uniform shape. Truss the beef by using kitchen twine, and use several pieces to hold the meat together as it cooks. Season with the BBQ rub of your choice, and allow to hang out on the kitchen counter while you heat up your smoker to 250 degrees.

Once the internal temperature reaches 160-170 degrees, and you are happy with the bark, remove and wrap in foil. You want to use some liquid to help the meat steam for this next step. I also used some of the bone marrow liquid, as well as some unsalted butter and Worcestershire sauce as my liquid. Wrap tightly and return to the smoker. At this point feel free to increase the temperature of the smoker to 300-325 degrees.

Once the internal temperature reaches 200-203 degrees it is done. Don't be to fixated on the temperature, but more on the tenderness. A toothpick or meat thermometer should easily slide in and out of the meat like butter. Once that happens remove and allow to rest, for at least half an hour, or even up to an hour.

Remove the foil and shred the beef. Use the smoked beef to make some delicious tacos. Add your favorite toppings, and enjoy.

To watch me prepare this recipe, step by step, simply watch my video below.