Thor’s Hammer: Get to Know the Beef Bone-In Hammer Hind Shank
02.25.2025
If you’re familiar with the legend of the Norse god Thor, you know he is the god of thunder, strength, and protection. He also classically wields a gigantic hammer that harnesses the power of lightning. And, if you’ve ever seen the beef cut with the same name—Thor’s Hammer—it’s immediately clear where it got that title.
In this article, we’ll get to know this mythical, magical cut and learn how to smoke it with inspiration from a true barbecue pit master.
What is Thor’s Hammer (aka beef shank)?
Thor’s Hammer, also called the beef bone-in hammer hind shank, comes from the shank primal. The handle of the hammer is achieved by way of a Frenched bone-in cut, where the butcher removes meat from a portion of the bone to reveal the handle.
How to Smoke Thor’s Hammer
Get the full step-by-step video courtesy of 1855 Black Angus Beef Ambassador @SmokinJoesPitBBQ:
Step 1: Seasoning
- Don’t remove the fat encasing the shank. It’ll turn into a browned crust on the smoker.
- Cover the shank in a thin coating of Worcestershire sauce. It’ll act as a binder that will hold the seasoning rub on.
- Season liberally with your favorite rub. Don’t be afraid to load it up—this is a big cut! Pat the rub into the beef so it sticks.
Step 2: Tie it Up
- Lay the shank down over pieces of butcher’s twine, spaced about an inch apart.
- Tie each piece of twine tightly around the shank with a double knot. This will keep the beef together as it becomes exceptionally tender during the smoking process.
Step 3: Preheat the Smoker
- Let your seasoned beef shank sit for 30 minutes. Allowing the seasoning to sit for at least 30 minutes will allow the ingredients and flavors to penetrate the beef and infuse it with a more intense and complex flavor profile.
- Fire up your smoker to 290°F.
- Place your shank in the middle of the smoker and close the door.
Step 4: Smoke it Up
- Smoke for 3 1/2 to 4 hours at 290°F.
- Use a digital thermometer, inserted into the middle of the shank, to keep an eye on the temperature. Once you reach an internal temperature of 160°F, remove the shank from the smoker and wrap the meat tightly with two sheets of aluminum foil.
- Leave the bone exposed and add back to the smoker.
Step 5: Crank the Heat
- Increase your smoker heat to 315°F.
- Smoke the beef until you reach an internal temperature of 204°F. Joe hit that target temperature after cooking a total of 7 1/2 hours.
Step 6: Rest, Shred, and Savor
- Let the shank rest for 30 minutes to an hour. Allowing the beef to rest after cooking will redistribute the moisture inside, resulting in a more tender and juicier end product.
- Remove the foil and twine, then shred your beef by pulling it off the bone in strips. The meat should fall off the bone easily.
- We suggest you wear gloves like Joe does, because that beef will be hot!
- Enjoy! Joe creates tostadas, but there are so many ways to use a smoked bone-in hammer hind shank.
How to Make a Beef Hind Shank Tostada
Once you have your shank all smoked up, all you need is a small handful of other ingredients to make Joe’s delicious beef tostadas.
Ingredients:
- Corn tortillas, fried lightly
- Fresh avocado
- Beef hind shank, smoked and shredded
- Muenster cheese
- Salsa
- Kosher salt, for finishing
Directions:
- Heat a shallow layer of oil in a skillet over medium-high heat.
- Carefully add the tortillas to the oil with tongs.
- Cook the tortillas on both sides until crispy, then remove from the oil and let drain on paper towels.
- Season the tortillas with kosher salt, if desired.
- Layer ingredients on the crispy tortillas: slices of avocado, beef hind shank, Muenster cheese, salsa, and a sprinkling of kosher salt.
- Dig in!
Other Ways to Use Beef Hind Shank in Recipes
Like most beef cuts, the beef hind shank is super versatile. Joe compares it to a hybrid of chuck roast and oxtail or beef cheek in terms of texture and flavor. When cooked properly, it’ll be very juicy and have a pleasant smoky taste.
Low, slow, controlled cooking methods are best for this cut. Sometimes, the shank is cut into smaller cross sections called cross-cut shanks that are used for broth or flavor-packed, fork-tender dishes like Osso Buco. To trim down a bone-in hind shank into cross-cuts for Osso Buco, take off excess exterior fat and membranes. Then, if you have the experience and equipment, use a saw to cross-cut the shanks to get a clean cut (and expose that mouthwatering bone marrow!).
Otherwise, serve it with mashed potatoes, alongside veggies like roasted carrots, or … just eat it plain! We promise you it’ll be delicious!
Next on the Cutting Board: The Tomahawk
Another epic beef cut with a Frenched bone is the tomahawk. Find out what makes this cut special, how it differs from the cowboy steak, and how to grill a beef tomahawk steak.
While you’re at it, check out the rest of our blog for more how-to articles like How to Smoke Beef Brisket Like a Pit Boss and 5 Ways to Elevate Beef Tenderloin.
