Channel your inner Viking spirit and prepare to astound your guests with the legendary Smoked Thor’s Hammer at your next gathering! This culinary masterpiece is not just a dish; it’s an experience, guaranteed to be the star of any event. Imagine tender, succulent beef, infused with rich, smoky flavors, bathed in a vibrant chipotle butter – a true feast fit for the gods!
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What Exactly Is Smoked Thor’s Hammer? A Culinary Legend Unveiled
You might be wondering, “What is this magnificent beast called Smoked Thor’s Hammer?” It’s a question that sparks curiosity and admiration, and the answer is simpler than you might think: it’s a meticulously prepared, smoked beef shank. But this isn’t just any beef shank. This cut is expertly “Frenched,” a traditional butchering technique where the meat is carefully cut away from the end of the bone, creating a clean handle-like appearance. The remaining meat is then trimmed of excess fat and silver skin, and often tied to maintain its iconic, impressive shape during the long smoking process. This colossal piece of bone and meat truly evokes the image of Mjolnir, Thor’s mythical hammer, making you feel like a Viking warrior as you hoist it onto and off your smoker.
Beyond its awe-inspiring appearance, the flavor profile of Smoked Thor’s Hammer lives up to every expectation. The meat is intensely beefy, incredibly tender, and remarkably juicy, boasting a depth of flavor that only slow smoking can achieve. What elevates it further is a generous coating of vibrant chipotle butter, which melts into the meat, infusing it with a spicy, smoky richness. After hours of patient cooking, the beef becomes so tender it practically pulls apart like perfectly smoked pulled pork. This makes it an incredibly versatile dish, ideal for piling high on top of crispy nachos or stuffing into warm tortillas.
Why You’ll Fall in Love with Smoked Thor’s Hammer
- An Unforgettable Culinary Showpiece: This isn’t just a meal; it’s a spectacle. The Smoked Thor’s Hammer is a truly stunning edible centerpiecethat will captivate your guests and become the talk of your event. Its dramatic presentation alone makes it an instant legend among your culinary repertoire.
- Explosive Beefy Flavor: Every bite is packed with incredible, deep beef flavor, enhanced by the slow smoking process and the rich, spicy chipotle butter. The connective tissues in the beef shank break down beautifully, yielding a taste and texture that is both robust and refined.
- Incredibly Versatile and Fun to Eat: Whether you choose to pull the meat for casual tacos and nachos or carve it dramatically at the table, this dish offers numerous serving options. It’s a deliciously interactive experience that guests will absolutely adore, allowing them to truly savor every smoky, tender morsel.
Sourcing Your Smoked Thor’s Hammer: A Butcher’s Guide
Finding a perfect Smoked Thor’s Hammer cut might require a bit of planning, as it’s not a standard item you’d typically see pre-packaged in most grocery stores. Your best bet is to connect with a reputable local butcher who is skilled in specialty cuts. When you approach them, here’s precisely what to ask for to ensure you get the ideal piece of beef shank for this epic recipe:
- The Right Bone Length: Request a beef shank with a substantial bone, ideally about 10-12 inches long. This length is crucial for achieving that authentic “hammer” appearance and provides a natural handle for maneuvering the meat.
- Expert Frenching: Specify that you want the meat “Frenched,” which means the muscle and connective tissue should be meticulously cut away from approximately 2 inches of the bone at the top. This exposes a clean bone end, enhancing the visual appeal and creating a distinct handle.
- A Flat Base: Ask your butcher to saw the bottom of the shank bone flat. This ensures the Thor’s Hammer can sit stably on your smoker grates and later on your serving platter, preventing it from wobbling during cooking and presentation.
- Trimmed and Tied Perfection: Inquire if your butcher can pre-trim the fat and silver skin from the beef and then tie it securely. This step is vital for even cooking and a beautiful final product. While a skilled butcher can do this efficiently, don’t worry if you have to perform this step yourself. If you’ve ever trimmed a brisket, you possess the necessary skills to handle the trimming and tying of a beef shank. It’s not overly complicated and ensures the meat retains its shape and moisture.
The Impressive Scale of Thor’s Hammer
Let’s be upfront: Smoked Thor’s Hammer is a truly colossal piece of meat and bone. When preparing for this magnificent feast, be aware of its impressive size. Our most recent cut weighed in at approximately 10 pounds. While a significant portion of this weight comes from the bone, the sheer volume of meat makes it an incredibly hearty dish. Imagine the delight and awe of your guests as you dramatically pull this behemoth off the smoker, a true centerpiece that promises an unforgettable dining experience. Its substantial size also means it’s perfect for feeding a crowd or ensuring ample leftovers for subsequent delicious meals.
Essential Ingredients for Your Smoked Thor’s Hammer
Crafting a truly spectacular Smoked Thor’s Hammer requires a thoughtful selection of high-quality ingredients. Here’s a comprehensive list of what you’ll need, along with a few tips for each component:
- Beef Shank: The star of the show. As detailed above, ensure it’s properly trimmed, Frenched, and tied. An 8-10 pound shank is ideal for maximum impact and flavor.
- Cooking Oil: A neutral oil like avocado or grapeseed is perfect for creating a binder for your seasoning, helping it adhere to the meat.
- Coarse Salt: Kosher salt is highly recommended for smoking. Its larger granules allow for better adhesion and a more even distribution of flavor, penetrating the thick meat effectively without being overly salty.
- Coarsely Ground Black Pepper: Don’t be shy with the pepper! A generous amount of freshly cracked black pepper adds a robust, pungent note that complements the rich beef beautifully.
- Unsalted Butter: Softened for easy mixing. Using unsalted butter gives you precise control over the overall saltiness of your chipotle compound butter.
- Chipotle Peppers in Adobo Sauce: Look for these in the canned goods aisle. The chipotle peppers provide a smoky heat, while the adobo sauce adds a tangy, complex layer of flavor that is essential for the compound butter.
- Smoked Paprika: This can be spicy or mild, depending on your preference. It enhances the smoky profile of the dish and adds a beautiful reddish hue to the butter.
- Onion Powder: A fundamental aromatic that provides a sweet, savory depth without the moisture of fresh onion.
- Fresh Garlic: Minced garlic cloves offer a pungent, fresh kick that brightens the rich flavors of the beef and butter.
- Fresh Lime Juice: A splash of fresh lime juice adds a crucial acidic brightness, cutting through the richness of the meat and butter and balancing the flavors.
Crucial Equipment You’ll Need
To successfully execute this impressive Smoked Thor’s Hammer, having the right tools is just as important as having the right ingredients. Here’s a list of essential equipment:
- Pellet Grill/Smoker: A reliable smoker capable of maintaining consistent low temperatures is key. Whether it’s a Traeger, Pit Boss, or another brand, temperature control is paramount for tender, evenly smoked beef.
- Wood Pellets: For beef, hickory or a robust beef blend of pellets will impart the best smoky flavor. Ensure you have enough for a long smoke session, as this recipe takes several hours.
- Digital Meat Thermometer: This is non-negotiable for perfectly cooked meat. Always cook to temperature, not just to time. An accurate thermometer will be your best friend in achieving that fall-off-the-bone tenderness.
- Heavy-Duty Aluminum Foil: Essential for wrapping the beef shank during the second phase of smoking (the “Texas Crutch”). This helps tenderize the meat and lock in moisture. Two layers of regular foil can substitute for heavy-duty if needed.
- Foil Container/Pan: A large disposable aluminum pan is incredibly useful for catching any drips when the shank is wrapped in foil, especially if the foil develops a small tear. It also makes for easier transport.
- Food Processor: For quickly and efficiently combining ingredients for the chipotle compound butter.
- Plastic Wrap: For chilling and shaping the compound butter.
Mastering Your Smoked Thor’s Hammer: A Step-by-Step Guide
For a complete list of ingredients and detailed instructions, please refer to the recipe card at the bottom of this page.
While the Smoked Thor’s Hammer isn’t overly complicated to prepare, it does require a significant amount of time and patience. Plan to start this epic smoke early in the morning if you intend to serve it for dinner, as the low-and-slow process is key to unlocking its incredible tenderness and flavor.
- Preheat Your Smoker: Begin by preheating your pellet grill or smoker to a consistent 180°F (82°C) according to the manufacturer’s specific instructions. Maintaining a stable low temperature is crucial for the initial smoke penetration.
- Prepare the Beef Shank: Lightly rub the entire beef shank with a thin coat of cooking oil. This acts as a binder, helping your seasonings adhere better. Then, generously season the meat with coarse salt and coarsely ground black pepper. Don’t be shy – this large cut can handle a substantial amount of seasoning for maximum flavor.
- Initial Smoking Phase: Carefully place the seasoned beef shank onto the smoker grates, bone side down. Smoke it at 180°F (82°C) for approximately 4 hours. This low temperature allows the smoke to deeply penetrate the meat, building that irresistible smoky bark.
- Craft the Chipotle Compound Butter: While the beef is smoking, prepare your flavorful compound butter. In a food processor, combine softened butter, minced fresh garlic, chipotle peppers (from the can), adobo sauce, smoked paprika, onion powder, and fresh lime juice. Pulse these ingredients until they are thoroughly mixed and form a cohesive, vibrant butter.
- Chill the Compound Butter: Remove the prepared butter from the food processor and form it into a log or block, then wrap it tightly in plastic wrap. Refrigerate it for at least an hour, or until it becomes firm. This firmness will make it easier to slice and apply later.
- Prepare for the Wrap: After the initial 4 hours of smoking, carefully remove the beef shank from the smoker. Get ready to wrap it securely. You’ll need either heavy-duty aluminum foil or two layers of regular aluminum foil to ensure a tight seal and prevent any leaks.
- Apply the Butter and Wrap: Slice about two-thirds of the chilled compound butter and generously spread it over the top of the beef shank. This butter will melt and baste the meat, adding moisture and an incredible depth of flavor during the braising phase. Once buttered, fully enclose the shank in the foil, creating a tightly sealed packet.
- Braise in the Smoker: Place the wrapped shank into an aluminum foil pan. This pan will catch any precious juices that might escape if the foil springs a leak. (Don’t worry if the bone end protrudes slightly from the pan).
- Second Smoking/Braising Phase: Increase your smoker’s temperature to 300°F (149°C). Return the wrapped shank in its pan to the smoker and continue cooking for an additional 5-6 hours. This higher temperature, combined with the foil wrap, creates a braising effect that breaks down the tough connective tissue, rendering the meat incredibly tender. Cook until the internal temperature of the meat reaches 205°F (96°C) when measured with a reliable internal thermometer. The meat should also be “probe tender,” meaning a skewer or thermometer should slide into it with very little resistance.
- Rest the Meat: Once the desired temperature and tenderness are achieved, remove the Smoked Thor’s Hammer from the smoker. Keep it wrapped in foil and allow it to rest for at least 30 minutes. This resting period is crucial, allowing the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
- Serve and Enjoy: After resting, carefully unwrap the magnificent Smoked Thor’s Hammer. Spoon all the accumulated, flavorful juices over the pulled or sliced meat. For an extra touch of indulgence, you can gently melt the remaining chipotle butter and drizzle it over the top. Serve immediately and prepare for rave reviews!
Chef Jenn’s Expert Tips for a Flawless Thor’s Hammer
- Embrace the Low and Slow: This is unequivocally not a quick smoke. Beef shank is notorious for its abundant connective tissue and initially tough meat. Achieving that desired melt-in-your-mouth tenderness requires patience and a commitment to the low and slow smoking process. Don’t rush it; the time investment is worth every succulent bite.
- Aggressive Seasoning is Key: Don’t be timid with your salt and pepper. The thick, dense nature of the beef shank can absorb a significant amount of seasoning without becoming over-salted. Aggressive seasoning ensures that every layer of the meat is deeply flavored, complementing the smoky notes.
- Oven Finish Option: While the initial smoke flavor is critical, the meat won’t absorb much more smoke after it’s wrapped in foil. If you’re running low on pellets or simply want to conserve fuel, you can absolutely finish the braising phase in your oven at 300°F (149°C) after the initial 4-hour smoke on the grill.
- The Magic of Smoking and Braising: The combination of initial smoking and subsequent braising (cooking wrapped in foil) is what truly transforms this tough cut into a tender marvel. The smoke infuses rich flavor, while the braising breaks down connective tissues, creating a juicy, pull-apart texture that is unparalleled.
- Monitor for the Stall: During the initial smoking phase, you might encounter the “stall,” where the meat’s internal temperature plateaus for several hours. This is normal and happens as moisture evaporates from the surface, cooling the meat. Don’t panic; just be patient, and the temperature will eventually rise. Wrapping the meat helps push through this stall more quickly.
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Creative Ways to Serve Your Smoked Thor’s Hammer
The Smoked Thor’s Hammer is the ultimate party food, designed to be the centerpiece of conversation and culinary enjoyment. Once this magnificent hunk of meat graces your table, prepare for applause! It’s an absolute joy to serve to guests, ensuring you’ll be the undisputed host of the year. When it comes to serving, you have two delightful choices: either present it already pulled and shredded, or allow your guests the satisfaction of pulling the tender meat directly from the bone. From there, the possibilities are endless:
- Nacho Extravaganza: Create an epic build-your-own nacho bar. Offer a mountain of crispy tortilla chips, a generous portion of your pulled Smoked Thor’s Hammer, and an array of fixings like fresh pico de gallo, various hot sauces, melted cheese or queso, creamy refried beans, pickled jalapeños, and sour cream.
- Taco Bar Supreme: Set up an unforgettable build-your-own taco bar. Provide warm corn or flour tortillas, the shredded beef shank, and a vibrant selection of toppings: fresh cilantro, diced onions, cotija cheese, salsa verde, avocado slices, and a squeeze of lime.
- Impressive Sides Pairing: Serve Thor’s Hammer with equally impressive smoked side dishes to complete the feast. Consider options like Smoked Cauliflower, Smoked Mac and Cheese with a crispy bacon crumb topping, fluffy Smoked Biscuits perfect for soaking up juices, or creamy Smoked Mashed Potatoes.
- Hearty Sandwiches or Sliders: Pile the shredded beef onto brioche buns with your favorite BBQ sauce and coleslaw for unbelievably flavorful sandwiches or mini sliders.
- Comforting Chili or Stew: Use leftover Smoked Thor’s Hammer to elevate your next chili or beef stew to extraordinary levels of smoky goodness.
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How Long Does It Take to Smoke Thor’s Hammer?
Smoking a beef shank of this magnitude, like our 10-pound behemoth, is a true test of patience and commitment to the low and slow method. From the initial smoke phase to the final tender braise, you should anticipate a total cooking time of approximately 10 hours. This duration allows the connective tissues to break down thoroughly, resulting in the incredibly tender, pull-apart texture that defines a perfect Smoked Thor’s Hammer.
Storage and Reheating Your Leftovers
Should you be fortunate enough to have any leftover Smoked Thor’s Hammer, proper storage will ensure it remains delicious for future enjoyment. Store any leftover beef shank in an airtight container in the refrigerator for 3-4 days. For the bone, if you plan to save it for a furry friend, keep it refrigerated until you’re ready to treat Fido.
To reheat, gently warm the shredded beef in a pot on the stovetop over low heat, adding a splash of beef broth or water to prevent it from drying out. You can also reheat it in the oven, covered with foil, at 250°F (120°C) until warmed through. This low and slow reheating method helps retain the meat’s moisture and tenderness.
Frequently Asked Questions About Smoked Thor’s Hammer
Smoked Thor’s Hammer is a specially prepared beef shank. It’s Frenched, trimmed, and tied, featuring a long bone (typically 10-12 inches) that resembles a hammer handle. The entire cut usually weighs around 8-10 pounds, making it a dramatic and substantial centerpiece.
This is a slow-cooking process that requires significant time. For an 8-10 pound beef shank, you should allocate at least 10 hours from start to finish. This includes an initial low-temperature smoke followed by a higher-temperature braise to achieve maximum tenderness.
Always cook to temperature, not just to time! The Smoked Thor’s Hammer is done when the internal temperature of the meat reaches approximately 205°F (96°C) using a reliable digital meat thermometer. Additionally, it should be “probe tender,” meaning a skewer or the thermometer probe should slide into the meat with virtually no resistance, indicating the connective tissues have completely broken down.
While beef shank is essential for the “Thor’s Hammer” shape and traditional texture, if you absolutely cannot find it, some people might try beef plate ribs or chuck roast for a similar flavor profile and pulled-meat texture. However, these won’t offer the dramatic presentation of the shank.
For smoking beef, strong, robust woods are generally preferred. Hickory, oak, and mesquite are excellent choices as they impart a deep, classic smoky flavor that stands up well to the rich beef. A competition blend that includes these woods can also produce fantastic results.
Visual Step-by-Step Process
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Smoked Thor’s Hammer
Equipment
- 1 Traeger pellet grill
- Pellets
- Digital meat thermometer
- Heavy duty aluminum foil
- Large foil pan
Ingredients
- 1 beef shank 2-inches of the bone Frenched, the meat trimmed and tied. 8-10 pounds.
- 2 tablespoons coarse salt
- 1 tablespoon coarsely ground black pepper
- 1 cup butter
- 2 cloves garlic
- 1 chipotle pepper
- 1 tablespoon adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 tabelspoon lime juice
Instructions
- Preheat your smoker to 180°F (82°C) as per the manufacturer’s directions.
- Rub the beef shank with cooking oil then generously sprinkle on salt and pepper. You want it well-seasoned.
- Lay the shank on the smoker bone side down and smoke it at 180°F (82°C) for about 4 hours.
- While the shank is smoking, make the compound butter by pulsing the softened butter, garlic, chipotle peppers and adobo sauce, paprika, onion powder, and lime juice in a food processor until well mixed.
- Remove the butter from the food processor and wrap it in plastic wrap. Refrigerate it for at least an hour or until it is firm.
- Remove the shank from the smoker and prepare to wrap it in foil. You’ll need heavy-duty foil, or 2 layers of regular aluminum foil.
- Slice about 2/3 of the compound butter and add it to the top of the shank before enclosing it tightly in the foil.
- Set the wrapped shank into an aluminum foil pan to catch any drips, especially if the foil springs a leak. Don’t worry if the bone end extends out of the container.
- Increase the smoker temperature to 300°F (149°C) and smoke for an additional 5-6 hours or until the meat reaches an internal temperature of 205°F (96°C) with an internal thermometer. The meat should also be probe tender.
- Remove from the smoker and let it rest, still wrapped, for about 30 minutes before serving. This allows the juices to redistribute for ultimate tenderness.
- Unwrap the Smoked Thor’s Hammer. Spoon the accumulated juices over the meat. You can also melt the rest of the chipotle butter and spoon it over the top for extra richness. Then, serve this magnificent feast!
Notes
Chef Jenn’s Final Tips
- This is not a quick smoke. Beef shank is filled with connective tissue, and it is tough meat – it’s going to take a while to get tender. Patience is key for this epic cut.
- Season the meat aggressively – the shank can take it. Don’t skimp on the salt and pepper to ensure deep flavor penetration.
- You can finish it in the oven if you don’t want to burn through pellets. After the initial smoke, the meat won’t take on any more smoke flavor once it’s wrapped.
- The smoking and braising combination works wonders on this meat, infusing it with amazing flavors and breaking down tough fibers into succulent tenderness.
Nutrition Information
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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