Epic Thor’s Hammer with The Bearded Butchers (Inspired by Meat Church BBQ)

Matt Pittman of Meat Church teams up with The Bearded Butchers to break down and cook a whole beef shank, aka "Thor's Hammer," smoking it low and slow before braising it into fall-apart taco meat.

Schedule this cook to the minute

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What you’ll need

• 1 whole beef shank (Thor's Hammer), about 4 lbs
• W Sauce (Worcestershire-style sauce), as a slather
• Meat Church Holy Cow beef rub (SPG with a touch of paprika), liberal coating
• 1/2 cup beef broth (for braising)
• Blue corn tortillas, par-cooked
• Beef tallow (for cooking tortillas)
• Smoked salsa, for serving
• Cotija cheese, for serving
• Diced onion, for serving
• Fresh cilantro, for serving

How to make it

1. Trim excess surface fat from the beef shank with a sharp filet knife, but leave most of the connective tissue and silver skin since it will render during the long cook.
2. Coat the shank all over with W Sauce as a slather to help the seasoning stick, then apply a liberal layer of a salt-pepper-garlic-paprika beef rub.
3. Set up an offset smoker running Post Oak (or mesquite, hickory, or pecan) at about 250°F and place the shank on to smoke uncovered until a deep bark forms and the internal temp reads around 150°F, roughly 4 hours.
4. Transfer the shank to a foil pan, add about 1/2 cup beef broth, and wrap tightly with two layers of foil.
5. Return the wrapped, panned shank to the smoker at the same 250°F and continue cooking until probe tender, similar to pulled pork, with the meat pulling easily from the bone.
6. While the shank braises, finish par-cooked blue corn tortillas on the smoker's firebox: brush with beef tallow, cook about 1 minute on the first side, flip for 45 seconds, then return for a final 10-20 seconds.
7. Let the braised shank rest and cool slightly, then carefully remove the bone and shred the meat, keeping the rendered juices for moisture.
8. Build tacos with the shredded shank, warm tortillas, smoked salsa, cotija cheese, diced onion, and cilantro, and serve family-style for a communal meal.

Frequently asked questions

What is a beef shank or 'Thor's Hammer'?

It's the hind shank of the cow, a large bone-in cut with a thick meaty muscle around the shank bone, prized for its rich flavor and dramatic presentation when cooked whole.

Why smoke it before braising?

Smoking first develops a deep bark and heavy smoke penetration on the offset before the meat is wrapped and braised to become fall-apart tender, similar to how brisket or pulled pork is finished.

What temperature should I pull it to?

There's no single target temp – like pulled pork, you cook it until it's probe tender and the meat easily pulls apart, which took about 8 total hours in this cook.

Can I use a different wood?

Yes, mesquite, hickory, or pecan all work well for heavy beef smoke flavor; avoid milder fruitwoods since beef benefits from a stronger smoke profile.

How much whole beef shank (thor's hammer) do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.