Smoked Beef Shank AKA Thors Hammer
When it comes to big, bold barbecue, few cuts make an impression like Thor’s Hammer — a massive smoked beef shank that’s tender, juicy, and bursting with smoky beef flavor. This show-stopping centerpiece is perfect for your next cookout or holiday feast. Grab your favorite Blazing Star BBQ rubs and sauces, and let’s build some smoke magic!
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 30 minutes (plus brine/rest) | 6–8 hours | 4–6 servings | Intermediate | Smoky • Savory • Rich • Beefy |
🛒Ingredients
For the Beef Shank:
- 1 whole beef shank (5–7 lbs), trimmed
- 2 tbsp olive oil or yellow mustard (binder)
- 3 tbsp Blazing Star Beef Rub
- 2 tbsp Blazing Star Reaper Rub (optional for heat)
For the Smoke:
- Hardwood chunks (oak, hickory, or pecan recommended)
For the Braise (optional but highly recommended):
- 2 cups beef broth
- 1 cup beer (stout or lager)
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 2 tbsp Worcestershire sauce
- 2 tbsp Blazing Star BBQ Original Sauce or Asian Bang Sauce
🔥Step-by-Step Instructions
-
Prep the Shank
Trim excess fat and silverskin from the beef shank to help the rub penetrate. Pat dry with paper towels. -
Season Generously
Apply a light coat of olive oil or mustard as a binder, then coat evenly with Blazing Star Beef Rub and Reaper Rub (if using). Let sit at room temperature while your smoker preheats. -
Smoke It Slow
Preheat your smoker to 250°F. Add your preferred hardwood (oak or hickory works great).
Place the shank directly on the grates and smoke for 3–4 hours, spritzing occasionally with beef broth or water to keep it moist. -
Wrap and Braise
Once the bark is set and internal temperature hits around 165°F, place the shank in a deep pan with beef broth, beer, onions, garlic, Worcestershire, and Blazing Star Sauce. Cover tightly with foil and return to the smoker. -
Cook Until Tender
Continue cooking until the internal temperature reaches 203–210°F and the meat is fall-apart tender (about 3–4 more hours). -
Rest and Serve
Let the shank rest for at least 30 minutes before pulling or slicing. Serve with the reduced braising liquid or your favorite Blazing Star BBQ sauce for extra flavor.
💡Pro Tips
- Use a probe thermometer — every shank cooks differently due to size and bone density.
- Braising after the bark sets ensures tenderness without drying out the meat.
- For a bold flavor punch, finish with Blazing Star Reaper BBQ Sauce.
- Save the bone! It makes incredible beef stock or broth later.
🛒Shop the Flavors
- Blazing Star Beef Rub
- Blazing Star Reaper Rub
- Blazing Star BBQ Original Sauce
- Blazing Star Asian Bang Sauce
Available at Blazing Star BBQ
Cooked on Iron Oak BBQ Pits 115 Gallon Offset Smoker
Grill Blazer Grill Gun Used discount code blazing10 to get 10% OFF
