Smoking a Thor’s Hammer, also known as a beef shank bone-in, can produce a truly impressive, tender, and flavorful piece of meat. Here’s a guide to smoking this mighty cut:

What is Thor’s Hammer?

Thor’s Hammer is a beef shank that includes the meat, fat, and the marrow bone, trimmed to give it a striking, hammer-like appearance. The cut is rich in connective tissue and collagen, which, when smoked low and slow, breaks down into a melt-in-your-mouth experience.

Preparation

1. Trimming:
   • Remove any excess silver skin or tough outer fat, leaving enough fat to keep the meat moist.
   • Ensure the bone is cleaned for presentation.
2. Seasoning:
   • Use a simple dry rub of salt, black pepper, garlic powder, and paprika for a classic flavor.
   • For added complexity, consider including cayenne, onion powder, or a touch of brown sugar.
   • Generously coat the entire cut, ensuring all surfaces are covered. Let it rest for at least 30 minutes or overnight in the fridge for deeper flavor.
3. Optional Marinade:
   • Marinade the shank in a mixture of soy sauce, Worcestershire sauce, and a splash of red wine to enhance its natural beefy flavor.

Smoking Process

1. Set Up Your Smoker:
   • Preheat your smoker to 120–135°C.
   • Use wood with a robust flavor, such as oak, hickory, or mesquite, to complement the beef.
2. Smoking:
   • Place the Thor’s Hammer on the smoker grate, bone-side down.
   • Insert a meat thermometer into the thickest part of the meat (avoid touching the bone).
3. Cooking Time:
   • Smoke for 6–8 hours, or until the internal temperature reaches 92–96°C. This ensures the connective tissue has broken down.
4. Spritzing:
   • Every hour, spritz the meat with a mix of apple cider vinegar and water to maintain moisture and add a tangy crust.
5. Wrapping (Optional):
   • When the internal temp hits 75–80°C, wrap the shank in butcher paper or foil to prevent it from drying out and to speed up the cook.

Resting and Serving

1. Rest:
   • Let the Thor’s Hammer rest for at least 30 minutes wrapped in foil to allow the juices to redistribute.
2. Serving:
   • Present it whole for maximum wow factor.
   • Slice the meat against the grain or shred it for tacos, sandwiches, or as a standalone centerpiece.

Tips for Success

• Patience is Key: Thor’s Hammer is all about low and slow. Rushing it will result in tough meat.
• Experiment with Flavors: Add a glaze in the last hour, such as a BBQ sauce or honey-soy mixture, for an extra layer of flavor.
• Don’t Waste the Marrow: Scoop out the bone marrow and spread it on crusty bread or mix it into the meat for an indulgent treat.

Smoking Thor’s Hammer is as much about the process as it is the result. The dramatic presentation, rich flavor, and tender texture will make it the hero of any feast!