How to fix Thor's Hammer Father's Day Gift

[johnec00]

My amazing daughter gave me a 7 pound beef shank roast AKA Thor's Hammer from Wild Fork for Father's Day. Neither one of us know how to prepare it, any recommendations appreciated.

[Draznnl]

I’d braise it in red wine, but that’s just me.

[Alan Brice]

Never done one. My guess would be to braise with yer fav veggies. Keep the moisture factor upper most in the cook. Salt, fresh cracked pepper n garlic. Hour or two in the smoke beforehand would not harm. 250*- 275* to an IT of 185* -190*. Or go to recipes n look at Beef, they may have previous cooks of shank roasts.
In the recipes: "Nonna's Gravy"...Slow Braised Pot Roast In A Red Wine/Crushed tomato sauce. Looks pretty good for a start. Dry brine early on then Roast for a bit of time to take up a lil Smoke, braise.
Happy Father's Day
Pictures puulllleeeese! Sounds exciting

[STEbbq]

https://amazingribs.com/thors-hammer-tacos/

[Alan Brice]

Some like it Hot!

[OC Sandy]

I smoked it for about 3 hours then put it in a braising liquid, covered, to finish cooking until tender. It was osso-buco style. Delicious cut of meat that really needs low and slow cooking.

[captainlee]

Never done one either but it looks fantastic. Anxious to see your results.

[Dan Deter]

Never done one, but Weber sent this recipe on Friday: Smoked Thors Hammer

[Alan Brice]

johnec00 Any updates? Pics? Recipe? How'd things go?

[johnec00]

Cook is planed for tomorrow (Tuesday) Will post thereafter.

[Hulagn1971]

Here's my reply from a previous post. It does take a long time but definitely worth it...
Ah yes, Thor's hammer. I have done one and it came out absolutely delicious. There is so much collagen in it making it absolute heaven to eat. I used a coarse salt and 16 mesh pepper to season it liberally, then smoked a few hours at 275. At that point, pulled it from the smoker, wrapped in a double layer (folded over) of HD foil which included a braising liquid (beef broth). I was able to keep it in the smoker vertically standing by using the WSM. If you don't have the headroom in your smoker, just place it in a heavy duty foil pan with the liquid and seal the top tight with double layer of HD foil. It will take another 4-6 hours or more of cooking time depending on the size. You want to pull it when it is probe tender, not a minute before. The meat will literally shred off the bone, leaving a clean bone. Shred it well in a bowl or pan, mix in the juices from the braise and you have something REALLY special.
I served mine over mashed potatoes. The leftovers I saved and vac sealed for shredded shank sandwiches. You can choose whatever you'd like as a braising liquid but I recommend you keep beef broth as your base. Here's a link to a solid smoked and braised beef shank recipe from Jess Pryles.

https://jesspryles.com/how-to-make-smoked-beef-shank/

[DaveD]

Following for the edumification! By Grabthar's Hammer...

[johnec00]

Posted the "recipe" that we followed and result here https://pitmaster.amazingribs.com/fo...-big-green-egg