Smoked Beef Shank 11
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Smoked Thor's Hammer (AKA Beef Shank)

Course: Main Course
Cuisine: American

Equipment

  • 1/2 Disposable Steam Pan
  • Aluminum Foil
  • Meat Thermometer
  • Smoker

Ingredients

  • 1 Beef Shank
  • 1/2 Cup Beef Broth
  • 1 TBSP W Sauce

Instructions

Prepare your Cooker

  • Prepare your smoker or oven at a temperature of 250. In this video we used a Mill Scale offset smoker with post oak. Mesquite, hickory or pecan would also be good choices.

Prepare the Beef Shank

  • Trim any excess fat and silverskin from the beef shank.  Slather with W Sauce or other sauce of your choosing. Season with whatever you like.
  • Allow to adhere for at least 15 minutes or up to overnight.

Smoke the Beef Shank

  • Place the beef shank in the smoker with the bone sticking up. Wrap the bone in aluminum foil to assist with final presentation.
  • Smoke the shank until it has your desired bark. For a 4 lb shank, typically it will take 4 hours to hit 150 internal temperature. 

Smoke the Beef Shank (Steam Pan)

  • Place the shank in a disposable steam pan. Pour the broth in the pan.
  • Cover the shank completely with aluminum foil. Return the pan to the smoker and continue to cook at 250. If you are pressed for time, increase the temperature up to 350.
  • Cook the shank until it is probe tender which will be over 200 internal temperature. The collagen is tough to break down in a shank, so it is very important to make sure it is probe tender when you stick the shank with a thermometer or skewer.
  • Remove the pan from the smoker and remove the foil.
  • Spoon broth over the meat. Remove the shank from the pan and allow to rest 15 minutes.
  • Pull and shred the meat or slice from bone.