Smoked beef shanks, also known as Thor’s Hammers, are a show-stopping dish packed with rich, beefy flavor. Slow-smoked and wrapped to perfection, these shanks turn into fall-apart tender meat that’s perfect for tacos, sandwiches, or just enjoying on its own.
Start by ensuring your beef shanks are fully thawed. Pat the beef shanks dry with a paper towel, then rub them with a light coating of olive oil. The oil acts as a binder, helping the seasoning stick while also enhancing the bark formation during smoking. Choose your seasoning blend – whether you prefer the bold heat of Texas Beef and Cow Cover Hot rubs, or the balanced depth of Double Pepper Cow Cover and Prime Steak rubs – and generously coat all sides of the shanks. Don’t be shy with the seasoning; these large cuts of meat can handle bold flavors.
Let the seasoned shanks rest at room temperature for about 30 minutes while you prepare your smoker. This gives the rub time to adhere and allows the meat to start absorbing flavors before it even hits the heat. Meanwhile, preheat your smoker to 300°F (150°C) and load it with hickory wood for a strong, smoky flavor.
Once your smoker is ready, place the beef shanks directly on the grates, ensuring space around them for even airflow. Let them smoke at 300°F (150°C) for about 2 hours, allowing a rich bark to develop on the exterior. The combination of seasoning and smoke will build a flavorful crust while the interior begins its slow transformation into tender, juicy meat.
At the two-hour mark, carefully remove the shanks from the heat and wrap them tightly in butcher paper. This step locks in moisture and helps the meat braise in its own juices. Return them to the smoker and continue cooking until they reach an internal temperature of 208-210°F (98-99°C). A probe thermometer should glide in with little resistance when they’re ready, indicating perfectly tender meat.
Once your shanks hit the right temperature, remove them from the smoker and let them rest in their butcher paper for 20-30 minutes. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. As they steam in their own heat, the meat will loosen from the bone, making it incredibly easy to shred.
Unwrap the shanks, remove the bone, and use two forks (or your hands) to shred the beef into tender, smoky strands. The meat is rich, succulent, and ready to be served however you like – piled onto sandwiches, stuffed into tacos, or simply enjoyed with a side of your favorite BBQ sauce. However you serve it, Thor’s Hammers will leave a lasting impression on any meat lover’s plate.
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