I absolutely love smoking a couple of big Thor’s Hammers for a cookout. It's one of those rare recipes that tastes just as amazing as it looks. Instead of braising the beef shanks after smoking them, I treat them the same way I do a brisket—smoke it till the bark is set, wrap it in butcher paper and foil, then cook until tender. It really lets the flavor of the meat shine.
Combine the mustard and pickle juice in a mixing bowl and whisk until smooth.
Combine the black pepper, salt, and garlic in a separate bowl.
Trim the beef shank, removing any silver skin or loose pieces. Tie the shank in 2–3 places with butcher’s twine to help it hold its shape.
Rub the beef all over with the mustard mixture, then season evenly with the rub, patting it into the meat, not rubbing it.
Place the shank in a disposable aluminum pan. Cover with foil or plastic wrap and refrigerate overnight.
Prepare the grill for Indirect, Low & Slow cooking 275°–300°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
Prepare the grill for Indirect, Low & Slow cooking using the snake method, adjusting the vents to maintain a temperature of 225°–275°F.
Set the grill to 250°F. Preheat for 15 minutes and brush the grill grates clean.
Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
Place the hammers, meatier side up on the cooking grate. Cook until the bark is set and the internal temperature reaches 170°F, 6–7 hours, spraying with beef broth as needed.
Place the hammers, meatier side up above the drip pan on the indirect part of the grill. Cook until the bark is set and the internal temperature reaches 170°F, 6-7 hours, spraying with beef broth as needed.
Wrap the shank in butcher paper, then loosely enclose it in aluminum foil. Do not seal airtight.
Wrap the shank in butcher paper, then loosely enclose it in aluminum foil. Do not seal airtight.
Continue cooking until the internal temperature reaches 201°–207°F or until the meat is probe tender (like warm peanut butter), 2–4 hours more.
Continue cooking until the internal temperature reaches 201°–207°F or until the meat is probe tender (like warm peanut butter), 2–4 hours more.
Remove the shank from the smoker, wrap it in a towel, and place in a cooler to rest for 2–3 hours before shredding the meat and serving.
Remove the shank from the smoker, wrap it in a towel, and place in a cooler to rest for 2–3 hours before shredding the meat and serving.
