Ingredients
- 1 Thor’s Hammer
- 3 tbsp. BBQ Dry Rub of choice
- 2-3 tbsp. Olive Oil or other binder
Preheat The Smoker
Set your smoker to 250°F.
Season Meat
Remove the beef shank from the packaging and pat it dry with paper towels.
Apply the binder (olive oil) to the entire beef shank. Then coat it evenly on all sides, top, and bottom with a dry rub.
Smoke Thor’s Hammer
Put the Thor’s Hammer on the smoker and cook until the internal temperature reaches 150°F. For an extra boost of flavor and moisture, spray your hammer every 30 minutes with an apple cider vinegar and water mixture.
Then, remove it from the smoker, wrap it tightly in aluminum foil or butcher paper, and return it to the smoker.
Once the internal temperature reaches 200°F, remove it from the smoker, let it rest for 30 minutes, and enjoy!
