Beef Shank (Thor's Hammer) on the Big Green Egg

[johnec00]

My daughter, Emily, gifted me a 7+ pound "Thor's Hammer" for father's day. Here's our recipe record mostly following a post by Albatross BBQ on YouTube.


It was a 2 phase cook, first 3 hours with smoke and then 2nd, higher temperature for braising. We used a snake type setup in the BGE to allow low temperature with enough air flow to get good smoke for the first 3 hours. Thereafter, we added chunk and raised the temperature for the braising part of the cook.

Some recipes we found removed the skin, and others did not. We did not, and that was a mistake, too much smoke flavor ended up on the inedible skin!

Here's some pictures we took when we thought of it.

[ssennott]

Looks great bet it tasted good.

[HawkerXP]

Oh man. YUM!

[Hulagn1971]

Absolutely glorious!

[Elton's BBQ]

Looks amazing!
(And i have one in the freezer. )

[johnec00]

I'd suggest taking the skin off and tying if necessary. Getting smokey skin was a waste and the meat was not as smokey as I had hoped. (One time makes me an expert????????)

[Elton's BBQ]

Best tip i had today johnec00 👍😎

[Sid P]

Looks great! While surfing YT last night I came across this Meat Church vid:

[DTro]

That looks like that was fun!

[Alan Brice]

Great Daughter, Great Cook, Great Times! Lifetime of memories! Thanks John, great write up. Killer pics.
Is Emily a vegetarian? ;-)

[johnec00]

Well, to be honest, the steer that donated that piece of meat only ate corn and other grains. That makes us vegetarian by proxy I guess.

[PGH_RAM]

Beautiful cook!

[DeusDingo]

that's amazing! i've always wanted to make one of those

[TripleB]

Yum, yum, yum. Did I say Yum?

Gorgeous hunk of meat and beautifully cooked. Need to try this sometime.

Thanks for posting.