Need recipe for Thor Hammer Beef Shank

[PitmasterAg]

I just picked one up and am looking for the best way to cook this chunk of meat.

I'm thinking I'll start it on the smoker like a brisket, and then move to a pan which will have the vegetables and maybe a red wine reduction, and finish the braising there.

Thoughts from anyone who has tried these?

[ssandy_561]

The only Thor’s Hammer I had was a special Birthday Dinner this past January. There were 6 of us and we splurged and got these at a restaurant by us.



They were Sous Vide for 36 hours then finished table side with a blow torch and an au jus was made with the bag juices.

So tender and incredibly delicious. The au jus was to die for. A great and memorable evening with friends.

[mrichie1229]

Looks delicious! Did you get to blow out the candle?

[Bad Hat BBQ]

Where did you get it...I am envious.

[ssennott]

OMG they look amazing !!!!

[Ahumadora]

Lots of salt n pepper, lots of smoke and lots of time in the pit. Shanks can handle abuse. Take to about 208f. One of my favorite cuts to eat.

[texastweeter]

We eat shanks often, fantastic. Either the above or braised forever

[PitmasterAg]

UPDATE, better late than never...

Turned out fantastic! I ended up trimming the shank and dry brining overnight (just kosher salt, and not as heavy as I usually do brisket). Next morning, I injected with some beef stock, creole butter and Chloe's Cajun Market All-Purpose seasoning. On the outside, rubbed with my brisket rub (70% 16 mesh black pepper and 30% kosher salt) and also added a little cumin, hungarian paprika, granulated garlic and granulated onion. Back in the fridge as I burned out the pit.
Time to go on and I smoked it at 275F. Post oak base with hickory and pecan for the 1st 2 hours, then post oak only. Wrapped at 160F (about 5 hours in). Smoked for 9-1/2 hours to an internal of 197F. Unwrapped and put in about 8 oz of a Chipotle Butter mix I made, and let it rest about 30 minutes. Sliced and served.
By pulling it before 203F, I think it tightened a little, just enough to slice but hold together. Nice smoke ring and extremely tender. Excellent beefy flavor with a little cajun flair!
Wow! Definitely doing this again!

[Michael_in_TX]

That looks absolutely fantastic!

[ecowper]

uhhhh, damn!

[jgreen]

Nice. Gotta try that

[Clawbear57]

Oh man I'm hungry NOW!

[STEbbq]

Where do you even find those hammers online?

[PitmasterAg]

I actually found them at an HEB grocery store in League City, Tx. First time I saw them...now, there always seem to be a couple in the freezer sections.

[gboss]

https://porterroad.com/collections/beef/products/volcano-cut-beef-shank

[Mosca]

That is really cool, I’ve never seen such a thing!