Instructions
- Combine the mustard and pickle juice in a mixing bowl and whisk until smooth.
- Combine the black pepper, salt, and garlic in a separate bowl.
- Trim the beef shank, removing any silver skin or loose pieces. Tie the shank in 2–3 places with butcher’s twine to help it hold its shape.
- Rub the beef all over with the mustard mixture, then season evenly with the rub, patting it into the meat, not rubbing it.
- Place the shank in a disposable aluminum pan. Cover with foil or plastic wrap and refrigerate overnight.
- Prepare the grill for Indirect, Low & Slow cooking 275°–300°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
- Prepare the grill for Indirect, Low & Slow cooking using the snake method, adjusting the vents to maintain a temperature of 225°–275°F.
- Set the grill to 250°F. Preheat for 15 minutes and brush the grill grates clean.
- Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
- Place the hammers, meatier side up on the cooking grate. Cook until the bark is set and the internal temperature reaches 170°F, 6–7 hours, spraying with beef broth as needed.
- Place the hammers, meatier side up above the drip pan on the indirect part of the grill. Cook until the bark is set and the internal temperature reaches 170°F, 6-7 hours, spraying with beef broth as needed.
- Wrap the shank in butcher paper, then loosely enclose it in aluminum foil. Do not seal airtight.
- Wrap the shank in butcher paper, then loosely enclose it in aluminum foil. Do not seal airtight.
- Continue cooking until the internal temperature reaches 201°–207°F or until the meat is probe tender (like warm peanut butter), 2–4 hours more.
- Continue cooking until the internal temperature reaches 201°–207°F or until the meat is probe tender (like warm peanut butter), 2–4 hours more.
- Remove the shank from the smoker, wrap it in a towel, and place in a cooler to rest for 2–3 hours before shredding the meat and serving.
- Remove the shank from the smoker, wrap it in a towel, and place in a cooler to rest for 2–3 hours before shredding the meat and serving.
Binder
Rub
Thor's Hammers
Special Equipment
- butcher's twine
- heavy-duty aluminum foil
- Weber Butcher Paper
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