Thor’s Hammer Beef Shank Sandwiches | Smoked, Braised & Shredded

Why This Thor’s Hammer Recipe Rocks

Big Poppa here—today we’re turning a beef shank into the juiciest, most impressive Thor’s Hammer sandwiches you’ve ever seen. We hang-smoke the shank on a drum smoker, then braise with beer, espresso, and bone broth until it shreds like butter. The flavor combo of Cuckoo Racha heat, Double Secret steakhouse depth, and a rich au jus is out of this world.

If you’ve got a hanging kit, use it for even smoke and killer bark. No kit? No sweat—cook on a rack and follow the same temps and internal cues.

What You’ll Need

Main Ingredients

• 1 beef shank, “Thor’s Hammer” style (6–8 lb), bone exposed
• 1–1½ cups Cattle Prod beef injection (mixed per label)
• 2–3 tbsp Cuckoo Racha seasoning (spicy base)
• 3–4 tbsp Double Secret steak rub

Braise & Finish

• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1–2 jalapeños, diced (optional)
• 1 tbsp Cash Cow beef seasoning
• 12 oz lager beer (e.g., Dos Equis)
• ½ cup double espresso or strong coffee
• 1 cup beef bone broth

For Sandwiches

• 8–10 ciabatta rolls
• Mayonnaise
• Pepper Jack cheese slices

Tools & Gear

• Drum smoker (or kettle/pellet smoker), optional hanging kit
• Meat injector
• Heat-resistant barbecue gloves
• Remote smoker probe thermometer
• Large foil pan + heavy-duty foil

Step-by-Step: Smoked & Braised Thor’s Hammer

1) Inject

Load the injector with Cattle Prod. Insert the needle deep into the shank, then inject while slowly withdrawing to spread liquid. Repeat around the muscle for even coverage.

2) Season

Coat the shank with a spicy base of Cuckoo Racha, then a generous layer of Double Secret. Let it “sweat” 20–30 minutes until the rub looks glossy. Optional: refrigerate uncovered overnight for deeper flavor.

3) Hang Smoke

Preheat the drum to 240–250°F. Hang the shank (or place on rack) and smoke until internal temp hits 165–170°F (about 3½–5 hours). Rotate if the bottom gets more heat.

4) Braise

Line a foil pan with onions, bell pepper, and jalapeño. Sprinkle Cash Cow. Add beer, espresso, and bone broth. Nestle the shank in, cover tightly with foil.

Raise pit to 270°F. Cook until internal temp is 203–205°F and it’s probe-tender (about 2–3 more hours). Avoid touching bone with the probe.

5) Rest, Shred & Reduce

Rest 20–30 minutes. Strain and defat the braising liquid; reduce on the stove to a rich au jus. Pull meat from the bone and shred.

6) Build the Sandwiches

Toast ciabatta. Spread with mayo, add Pepper Jack, pile on shredded beef, peppers, and onions. Spoon over au jus. Brace for compliments.

Serving Ideas

• Serve with pickles and slaw on the side.
• Taco night: use the shredded beef with tortillas and salsa verde.
• Leftovers? Freeze in au jus for easy weeknight sandwiches.

Shop Rubs & Sauces

FAQ

What is “Thor’s Hammer”?

A frenched beef shank with the bone exposed. It smokes beautifully and shreds tender when braised to 203–205°F.

Do I need a hanging kit?

No. Hanging gives even smoke and bark, but you can cook on a rack and follow the same temperatures and internal cues.

Can I make this without beer?

Yes—use extra beef broth with 1–2 tbsp apple cider vinegar or cola for sweetness. Keep the espresso/coffee for depth.

How do I know it’s done?

Beyond temperature, use a probe or skewer—when it slides in with little resistance (like warm butter), it’s ready.

Oven finish?

Absolutely. After smoking to 165–170°F, braise covered in a 270°F oven until probe-tender.

Watch the cook: Thor’s Hammer Beef Shank (Video)

Smoked & Braised Thor’s Hammer Beef Shank Sandwiches

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ Main Dish

Cuisine

American BBQ

Servings

8-10

Prep Time

30 minutes

Cook Time

6-8 hours

Meet the showstopper: a hang-smoked beef shank (“Thor’s Hammer”) seasoned with Cuckoo Racha and Double Secret, then braised with beer, espresso, and bone broth until it shreds into juicy perfection. The peppers, onions, and rich au jus bring steakhouse depth to every bite, and Cash Cow ties the beefy flavors together. Build it on toasted ciabatta with mayo and Pepper Jack for a spicy, melty sandwich that feeds a crowd. No hanging kit? Cook on a rack and follow the same temps and internal cues—smoke to 165–170°F, braise covered at 270°F to 203–205°F, and pull when probe-tender.

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Ingredients

• 1 beef shank, “Thor’s Hammer” (6–8 lb), bone exposed

• 1–1½ cups Cattle Prod beef injection (mixed per label)

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• 2–3 tbsp Cuckoo Racha seasoning (spicy)

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• 3–4 tbsp Double Secret steak rub

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• 1 large onion, sliced

• 1 red bell pepper, sliced

• 1–2 jalapeños, diced (optional)

• 1 tbsp Cash Cow beef seasoning

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• 12 oz lager beer (e.g., Dos Equis)

• ½ cup double espresso or strong coffee

• 1 cup beef bone broth

• 8–10 ciabatta rolls, split and toasted

• Mayonnaise, to taste

• Pepper Jack cheese slices

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Directions

1. Inject: Load injector with Cattle Prod; inject deeply while withdrawing to distribute throughout the shank.

2. Season: Coat with Cuckoo Racha, then generously with Double Secret. Rest 20–30 minutes until glossy (or refrigerate uncovered overnight).

3. Smoke: Preheat smoker to 240–250°F. Hang shank (or place on rack) and smoke to 165–170°F internal, rotating if needed.

4. Braise: In a foil pan, add onion, bell pepper, jalapeño, Cash Cow, beer, espresso, and bone broth. Nestle shank, cover tightly with foil. Raise pit to 270°F and cook to 203–205°F and probe-tender.

5. Finish: Rest 20–30 minutes. Strain/defat and reduce the liquid to an au jus. Pull meat from bone and shred.

6. Assemble: Spread mayo on ciabatta, add Pepper Jack, pile on shredded beef with peppers/onions, and spoon over au jus.

Recipe Video