Thors Hammer Beef Shank Recipe

Thor’s Hammer is an intimidating but incredibly rewarding cut of beef. With its rich beefy flavor and tender texture after long, slow cooking, this shank is perfect for pulled beef, savory gravy, or beefy tacos. Let’s tackle this meaty challenge and transform it into a delicious, Instagram-worthy dish!

Thor’s Hammer Beef Shank

Thor’s Hammer has been on my cooking bucket list for a few years now. It’s a massive, intimidating cut, not just because of its size, but due to the intramuscular tissue that makes it tough. With tendon and sinew throughout, it’s a challenge, but when cooked correctly, it transforms into some of the best pulled beef you can imagine.

I was fortunate enough to have a beef shank gifted to me by a customer, and after a week of research and planning, I finally smoked it. The result? Pure deliciousness. We served it shredded on rice with caramelized onions, rich beef gravy, and corn succotash salad. Plus, my lucky dog got the bone afterward—nothing went to waste.

How to Make Thor’s Hammer Beef Shank

Preparation

Begin by preheating your smoker to 275°F. Take the beef shank out of its packaging. Mine came with 3 strings wrapped around it to keep the meat secure on the bone, which is helpful as it starts to tenderize. If your shank isn’t already tied, I recommend securing it with some string or wire to keep everything intact.

Season generously with Yonedas White seasoning, then coat with Yonedas Gold on top. Let the shank rest at room temperature for 20 minutes before placing it on the smoker.

Smoking the Shank

Place the shank on the smoker, bone side down. This positioning protects the meat from direct heat and promotes a more even cook. If your smoker is too short for the shank to fit comfortably, place the shank on a wire rack to elevate it off the grill. Smoke until the internal temperature reaches about 160°F, or until the meat develops a dark, rich color.

Wrapping the Hammer

Raise the smoker temperature to 350°F. When you’re ready to wrap the shank, it’s essential to add liquid. I used about 1 liter of beef broth for braising. Heat the broth on the stove and, while the shank is half-wrapped in foil, pour the hot broth inside. Then seal the foil tightly, add a second layer of foil to prevent punctures, and place the wrapped shank in a deep cake pan to catch any spilling liquid. Ensure the foil is tight, as you want the liquid to braise the meat, not steam it.

Cook Until Tender

Probe the shank while it’s wrapped in foil and bring it to an internal temperature of 208°F. After that, I wasn’t totally satisfied with the tenderness, so I re-wrapped it and let it cook for an additional 30 minutes. Once it’s ready, let it rest in a cooler for 1–3 hours.

Serving the Beef Shank

After resting, pull the meat off the bone to create rich, beefy shredded beef. I saved the beef jus from the foil to make a savory gravy, which I served over rice with caramelized onions. The options for using shredded beef are endless—think tacos, sandwiches, chili, or even pizza toppings. Let me know what you decide to serve it with!

Best Beer To Pair With Thor’s Hammer Beef Shank

Imperial Stout

The deep, roasted flavors of an imperial stout pair perfectly with the rich, meaty shank.

Porter

The malty, slightly sweet flavor of a porter complements the beef and gravy, balancing the savory elements.

Amber Lager

A smooth amber lager pairs well with the savory beef, bringing a light sweetness and crispness to cut through the richness.

Thors Hammer Beef Shank FAQs