#Keykey hunk of meat how to
#Keykey hunk of meat skin
#Keykey hunk of meat mac

#Keykey hunk of meat mac

Serve Thor’s Hammer with equally impressive smoked sides like Smoked Cauliflower, Smoked Mac and Cheese, Smoked Biscuits, or Smoked Mashed Potatoes.

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. Foil container – Another must-have for smokers.Heavy-duty aluminum foil – A must-have for smokers.Digital meat thermometer – Cook to temp, not to time!.Pellets – I use hickory or a blend when smoking beef shank.Traeger pellet grill/smoker – Or another smoker capable of holding consistent heat.Smoked paprika – It can be spicy or mild.Chipotle pepper & adobo sauce – Look for the canned chipotle peppers.Pepper – Coarsely ground black pepper – and lots of it!.Coarse salt – I love kosher salt for smoking.Here’s a list of what you need to make your own Smoked Thor’s Hammer: Most of that is bone weight, but it sure is fun to pull this sucker off the smoker to dazzle guests! Ingredients This is a colossal piece of meat and bone – I won’t lie! Our last one rang in at about 10 pounds. If you’ve trimmed a brisket, you can handle this. You may have to do this step, but it’s not complicated.

#Keykey hunk of meat skin

Trimmed and tied – see if your butcher will trim the fat and silver skin off the beef, then tie it up.The shank should be sawed at the bottom so that it sits flat.The meat should be Frenched, exposing about 2-inches of the bone at the top.You want a beef shank with a bone about 10-12 inches long.

#Keykey hunk of meat how to

Wondering how to buy Thor’s Hammer? This beef version of Thor’s Hammer will most likely need to be ordered from your butcher.