Smoked Thor’s Hammer aka Smoked Beef Shank

Channel your inner Viking and present the show-stopping Smoked Thor’s Hammer at your next event! It just doesn’t get more impressive than this! Tender, delicious, and smoky, this meat-fest is a true feast!

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What the heck is that you ask? 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.

It’s a showpiece for sure, but the flavor lives up to the hype! The meat is beefy, tender, juicy, and bathed in chipotle butter. The meat pulls like pulled pork and is perfect on top of nachos.

Where The Heck Can You Get This?

How Big Is Thor’s Hammer?

This is a colossal piece of meat and bone – I won’t lie! Our last one rang in at about 10 pounds. Most of that is bone weight, but it sure is fun to pull this sucker off the smoker to dazzle guests!

Ingredients

• Beef shank – Trimmed and tied. See the notes above.
• Coarse salt – I love kosher salt for smoking.
• Pepper – Coarsely ground black pepper – and lots of it!
• Butter – Salted is fine.
• Chipotle pepper & adobo sauce – Look for the canned chipotle peppers.
• Smoked paprika – It can be spicy or mild.
• Onion powder
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Lime – Fresh lime juice.

You’ll Also Need

• Traeger pellet grill/smoker – Or another smoker capable of holding consistent heat.
• Pellets – I use hickory or a blend when smoking beef shank.
• Digital meat thermometer – Cook to temp, not to time!
• Heavy-duty aluminum foil – A must-have for smokers.
• Foil container – Another must-have for smokers. If you don’t have a stack of these, get a stack.

How To Make Your Smoked Thor’s Hammer

Scroll down for the full recipe card with exact measurements and printable instructions.

Smoked Thor’s Hammer isn’t hard to make, but it will take some time. Start this early in the morning if you want to eat it for dinner.

Start by preheating your smoker to 180°F according to the manufacturer’s instructions. I like using oak or hickory pellets for beef shank because they add deep smoky flavor without overpowering the meat.

Rub the beef shank lightly with cooking oil, then season it generously with salt and pepper on all sides. Don’t be shy with the seasoning because this is a very large cut of meat.

Place the beef shank on the smoker with the bone side facing down. Smoke at 180°F for about 4 hours to build smoky flavor and develop a rich crust on the outside.

While the beef is smoking, prepare the compound butter. Add the softened butter, garlic, chipotle peppers, adobo sauce, paprika, onion powder, and lime juice to a food processor. Pulse until the mixture is smooth and evenly combined.

Transfer the compound butter onto a sheet of plastic wrap and roll it into a log shape. Refrigerate for at least 1 hour, or until firm.

After the initial smoking time, remove the beef shank from the smoker and prepare to wrap it tightly in foil. Use heavy-duty foil or double layers of regular foil to help prevent leaks.

Slice about two-thirds of the compound butter and place it over the top of the beef shank. Wrap the meat tightly in foil to hold in moisture during the long cook.

Place the wrapped shank into an aluminum foil pan before returning it to the smoker. This catches any juices in case the foil leaks while cooking.

Increase the smoker temperature to 300°F and continue cooking for another 5 to 6 hours, or until the internal temperature reaches 205°F when checked with a meat thermometer. The meat should feel very tender when probed.

Remove the beef shank from the smoker and let it rest for about 30 minutes while still wrapped in the foil. Resting helps the juices redistribute throughout the meat.

Carefully unwrap the shank and spoon the collected juices over the top before serving. You can also melt the remaining chipotle compound butter and drizzle it over the meat for even more flavor.

Chef Jenn’s Tips

• This is not a quick smoke. Beef shank is filled with connective tissue and tough meat – it’s going to take a while to get tender.
• Season the meat aggressively – the shank can take it.
• You can finish it in the oven if you don’t want to burn the pellets. It won’t take on any more smoke flavor after the initial smoke.
• The smoking and braising combination works wonders on this meat, infusing it with amazing flavors.

How To Serve Thor’s Hammer

This is the ultimate party food! Set this hunk of meat on the table, then step back and enjoy the applause! I love serving this with guests – you’ll be the talk of the town, for sure! Who can top this? You have 2 choices when dealing with the meat – serve it already pulled, or let your guests pull it from the bone. Then, serve it however you like, or check out the suggestions below:

• Serve the meat with nacho fixings – tortilla chips, pico de gallo, hot sauce, cheese, refried beans, and more.
• Enjoy the meat in a build-your-own taco bar.
• Serve Thor’s Hammer with equally impressive smoked sides like Smoked Cauliflower, Smoked Mac and Cheese, Smoked Biscuits, or Smoked Mashed Potatoes.

How Long Does It Take To Smoke Thor’s Hammer?

From start to finish, our 10-pound behemoth took about 10 hours.

Storage

You can store any leftover beef shank in the fridge in an airtight container for 3-4 days. Keep the bone in the refrigerator until you’re ready to give it to Fido.

Frequently Asked Questions