![]() Enjoy the meat in a build-your-own taco bar.Serve the meat with nacho fixings – tortilla chips, pico de gallo, hot sauce, cheese, refried beans, and more.Then, serve it however you like, or check out the suggestions below: This is the ultimate party food! Set this hunk of meat on the table, then step back and enjoy the applause! I love serving this with guests – you’ll be the talk of the town, for sure! Who can top this? You have 2 choices when dealing with the meat – serve it already pulled, or let your guests pull it from the bone. The smoking and braising combination works wonders on this meat, infusing it with amazing flavors.It won’t take on any more smoke flavor after the initial smoke. You can finish it in the oven if you don’t want to burn the pellets.Season the meat aggressively – the shank can take it.Beef shank is filled with connective tissue and tough meat – it’s going to take a while to get tender. Spoon the accumulated juices over the meat, and you can also melt the rest of the chipotle butter to spoon over the top.Remove from the smoker and let it rest for about 30 minutes (still wrapped) before serving.Smoke at 300-F for an additional 5-6 hours or until the meat reaches 205-F with an internal thermometer.Set the wrapped shank into an aluminum foil pan to catch any drips if you spring a leak in your foil.Slice about 2/3 of the compound butter and add it to the top of the shank before enclosing it in the foil.You’ll need heavy-duty foil or 2 layers of regular aluminum foil. Remove the shank from the smoker and get ready to wrap it in foil.Refrigerate it for at least an hour or until it is hard. Remove the butter from the food processor and wrap it in plastic.Make the compound butter while the shank is smoking by pulsing the softened butter, garlic, chipotle peppers and adobo sauce, paprika, onion powder, and lime juice in a food processor until well mixed.Lay the shank on the smoker bone side down and smoke it at 180-F for about 4 hours.Rub the beef shank with cooking oil, then sprinkle on salt and pepper.Preheat your smoker to 180-F as per the manufacturer’s directions.Start this early in the morning if you want to eat it for dinner. Smoked Thor’s Hammer isn’t hard to make, but it will take some time. If you don’t have a stack of these, get a stack.įor a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page. ![]()
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