Smoked and Braised Beef Shanks (Thor’s Hammer)
There’s something primal and deeply satisfying about cooking a massive beef shank that looks like it was forged for battle. We call it Thor’s Hammer for a reason—this thing is a showstopper. On a recent weekend cook, I grabbed a 6.65-pound beef shank, trimmed it up, hit it with a heavy coat of our Texas Beef BBQ Rub, and gave it a long, slow smoke before braising it to tender, fall-apart perfection. Whether you're serving tacos, loading up a sandwich, or carving it tableside like a true backyard hero, this cook is all about bold flavor, serious bark, and juicy pulled beef. If you’re ready to wield the hammer, let’s get to it.
Smoked and Braised Beef Shanks: Thor’s Hammer for the BBQ Gods
Glenn Connaughton
1o
20 minutes
11 hours
540
American
Main Dish
This smoked and braised beef shank—known as Thor’s Hammer—starts with a hefty cut of bone-in shank trimmed of silver skin, then seasoned heavily with our Texas Beef BBQ Rub. After a long smoke and a low-and-slow braise in beef stock or beer, you’re left with fall-apart tender meat full of rich, smoky flavor. Serve it shredded over tacos, piled high on a sandwich, or straight from the bone for full dramatic effect.
Ingredients
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- 6–8 pound bone-in beef shank (aka Thor’s Hammer)
1 tablespoon neutral oil (like avocado or canola)
- 2–3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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1 cup low-sodium beef stock (or substitute with Mexican beer, stout, or red wine)
Directions
Prep the Shank: Trim off as much silver skin as possible from the beef shank. Pat the shank dry with paper towels, then rub all over with oil. Generously season with Texas Beef BBQ Rub, making sure to coat every side.
- Smoke the Shank: Preheat your smoker to 250°F. Place the shank bone side up directly on the grate and smoke for 4 hours. After this initial smoke, wrap the exposed bone in foil to prevent burning. Continue to smoke for another 3 hours, or until the internal temperature hits 170°F.
- Braise the Shank: Transfer the shank to a disposable foil pan. Add 1 cup of beef stock (or your chosen liquid). Seal the pan tightly with foil and return to the smoker for another 3 hours, or until the internal temperature reaches 200°F and the meat is probe-tender.
- Rest and Shred: Remove the pan from the smoker. Carefully open the foil (watch for steam) and spoon the braising liquid over the top of the meat. Transfer the shank to a plate or cutting board and rest for 15 minutes. Use forks or insulated gloves to shred the meat, discarding excess fat. Drizzle with some of the reserved liquid to keep the beef juicy.
- Serve: Serve the pulled beef in tacos, piled onto toasted buns for sandwiches, or straight off the bone if you're feeling legendary.
