Thor's Hammer is the SECRET to tender Pulled Beef!
I have been wanting to do a Thor’s Hammer or 2…or 5 for quite a while now. Chad at Troub’s Butcher Shop set us up with some fantastic cuts and we fixed them up 2 different ways. Hope you enjoy this as much as we did making and eating it!
Things to know:
What is a Thor’s Hammer?
Thor’s Hammer is a dramatic, “frenched” bone-in beef hind shank that resembles a hammer, often smoked or slow-braised for a tender, flavorful meal. It is highly collagen-rich, requiring long, low-temperature cooking (often 8–10+ hours) to break down connective tissue, resulting in meat that easily pulls off the bone.
Is Thors Hammer tender?
This unique cut of beef may look intimidating but it is not difficult to prepare. It takes a little time, yet the tender and juicy results are well worth the effort!
What is the difference between osso buco and Thor’s Hammer?
Thor’s Hammer refers to the beef shank that is located above the knee on a cow. Often, a Thor’s Hammer is cut into 1 to 1 1/2 inch steaks called osso buco, but in this case it is whole.
What makes Yoder Smokers so good?
Yoder Smokers pellet grills are highly regarded for their robust construction and superior performance. These American-made grills are built with heavy-duty steel, ensuring durability and longevity even with frequent use.
Is Yoder better than Traeger?
Yoder (specifically the YS640s) is a heavy-duty, American-made smoker built for extreme longevity, precise temperature control, and high-heat searing. Traeger, often mass-produced, focuses on user-friendly technology, app integration, and lighter, more portable designs. Choose Yoder for durability and superior smoke flavor, and Traeger for convenience.
Who owns Yoder Smokers?
Yoder Smokers is owned and founded by Don Cary. Based in Hutchinson, Kansas, the company was established to build high-quality, American-made competition-level barbecue pits and grills, with manufacturing beginning in 2009.
Ingredients
4 or 5 beef shanks (depending on how many legs your cow have…)
a baking or aluminum pan to catch that incredible marrow
avocado oil for binder
your favorite beef rub (we used Cattleman’s Grill Road House)
2 beers (we used Modelos)
1 large diced sweet onion
2 large diced red bell peppers
garlic powder to taste (we used Spiceology’s Vampire Killer)
1 stick of butter
Wagyu beef tallow (you can get this from Amazon)
1. Preheat your smoker to 250F.
2. Spray your hammers with the avocado oil for a binder, then liberally apply your favorite beef rub and place them in an aluminum pan. Wrap the exposed bones with foil so your meat looks pretty at the end of the cook!
3. Mix water and beer in equal parts in a spray bottle for spritzing.
4. Chuck the hammers into your smoker. Spritz them with your water/beer mixture every 45 minutes for the next 5 hours. Keep an eye on the temps of your hammers and rotate the pan as necessary to keep them as close to the same temp as possible.
5. Remove the hammers from the smoker, then use either or both methods of braising:
a. In an aluminum pan, add the diced onions and peppers, spread evenly, then season with the garlic powder of your choice. Add 1 cup of beef broth and a bottle of your favorite beer. Being careful to not lose any marrow, transfer 2-3 hammers to the pan. Remove the bon-protecting foil. Add a couple of table spoons of butter, then cover the pan tightly with foil and return to the smoker.
b. In an aluminum pan, add 1 stick of butter, chopped into tablespoon sized squares, generously coat the hammers with the way beef tallow, remove the foil from the bone, tightly cover the pan with foil and return the pan to the smoker.
6. Since the meat is sealed in the foiled pan, you can bump the smoker temp up to 300-350F to make this last part go quicker. Continue to cook until the meat hits 203F (It took another 2 hours at 300F for us).
7. After a 30 minute or so rest, shred the beef, mix with the juices in the pan and the marrow from the shanks. ENJOY!
Equipment used:
Yoder YS640S Smoker
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