{"product_id":"thor-hammer","title":"Thor Hammer","description":"\u003cdiv data-processed=\"true\" data-hveid=\"CAEQAA\" data-sfc-cp=\"\" class=\"Y3BBE\"\u003e\n\u003cdiv data-processed=\"true\" data-subtree=\"aimfl,mfl\"\u003eThor's Hammer beef shank is a large, collagen-rich cut from the hind leg that transforms into incredibly tender, succulent meat when cooked low-and-slow. The best method for a \"Thor's Hammer\" (or beef volcano shank) is a two-step \"smobraise\" (smoke + braise), which combines the flavor of a long smoke with the tenderizing, moisture-retaining benefits of braising.\u003cspan data-processed=\"true\" data-wiz-uids=\"nD9RCd_d\"\u003e\u003cspan data-processed=\"true\" data-wiz-attrbind=\"class=nD9RCd_c\/TKHnVd\" data-animation-atomic=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-processed=\"true\" data-subtree=\"aimfl,mfl\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-processed=\"true\" data-subtree=\"aimfl,mfl\"\u003ePreparation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003col data-processed=\"true\" class=\"IaGLZe VimKh\"\u003e\n\u003cli\u003e\n\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eTrim:\u003c\/strong\u003e Remove excess fat and the thick, silvery skin (silverskin) from the exterior, but leave some fat for flavor.\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAMQAQ\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eSeason:\u003c\/strong\u003e Apply a binder (like yellow mustard or beef tallow) and generously cover with a robust beef rub (e.g., Meat Church Holy Cow, or equal parts salt, pepper, and garlic powder).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAMQAg\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eTie:\u003c\/strong\u003e Use butcher’s twine to tie the meat at 1.5-inch intervals to help it keep its shape and maintain a \"hammer\" look.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAMQAw\"\u003e\n\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eOptional Prep:\u003c\/strong\u003e Let the seasoned shank sit in the refrigerator overnight to allow the rub to penetrate.\u003c\/span\u003e\u003cspan data-processed=\"true\" data-wiz-uids=\"nD9RCd_y\"\u003e\u003cspan data-processed=\"true\" data-wiz-attrbind=\"class=nD9RCd_x\/TKHnVd\" data-animation-atomic=\"\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv data-processed=\"true\" data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003eCooking Method: \"Smobraise\" (Smoking + Braising)\u003c\/div\u003e\n\u003cdiv data-processed=\"true\" data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003eThis process takes a long time, usually 8–12 hours total, and requires a \"probe-tender\" finish, rather than just relying on temperature.\u003cspan data-processed=\"true\" data-wiz-uids=\"nD9RCd_1a\" class=\"uJ19be notranslate\"\u003e\u003cspan data-processed=\"true\" data-wiz-attrbind=\"class=nD9RCd_19\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-processed=\"true\" data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\" style=\"font-size: 0.875rem;\"\u003eStep 1: The Smoke (Approx. 3-4 hours)\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cul data-processed=\"true\" class=\"KsbFXc U6u95\"\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQAA\"\u003e\n\u003cul data-processed=\"true\" class=\"KsbFXc U6u95\"\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQAQ\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003ePreheat smoker to \u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003e225°F-250°F\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQAg\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eSmoke the shank directly on the grate (bone-side up) until a deep bark forms and the internal temperature hits 150°F-165°F. Oak or hickory are recommended woods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQAw\"\u003e\n\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eStep 2: The Braise (Approx. 3-6 hours)\u003c\/strong\u003e\u003c\/span\u003e\n\u003cul data-processed=\"true\" class=\"KsbFXc U6u95\"\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQBA\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eTransfer the shank to a disposable, high-sided aluminum pan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQBQ\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eAdd Liquid:\u003c\/strong\u003e Add 1-2 cups of beef broth, red wine, stout beer, or a combination. Include aromatics like onions, garlic, and thyme.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQBg\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eCover:\u003c\/strong\u003e Seal the pan \u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003etightly\u003c\/strong\u003e with heavy-duty foil. This is crucial for creating steam.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQBw\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eFinish:\u003c\/strong\u003e Return to the smoker and increase heat to \u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003e300°F-325°F\u003c\/strong\u003e, or move to the oven.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQCA\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eTarget Temperature:\u003c\/strong\u003e Continue cooking until the internal temperature reaches \u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003e200°F-210°F\u003c\/strong\u003e and a thermometer probe slides in and out with zero resistance.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQCQ\"\u003e\n\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eStep 3: Rest \u0026amp; Serve\u003c\/strong\u003e\u003c\/span\u003e\n\u003cul data-processed=\"true\" class=\"KsbFXc U6u95\"\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAcQCg\"\u003e\n\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eRest the shank for 30–60 minutes in the braising liquid before serving.\u003c\/span\u003e\u003cspan data-processed=\"true\" data-wiz-uids=\"nD9RCd_30\" class=\"uJ19be notranslate\"\u003e\u003cspan data-processed=\"true\" data-wiz-attrbind=\"class=nD9RCd_2z\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003cbutton data-processed=\"true\" data-ved=\"2ahUKEwif0Zn8_pCSAxXbmWoFHfBLFOMQye0OegQIBxAL\" data-wiz-attrbind=\"disabled=nD9RCd_2z\/C5gNJc;aria-label=nD9RCd_2z\/bOjMyf;class=nD9RCd_2z\/UpSNec\" class=\"rBl3me\" aria-label=\"View related links\" data-icl-uuid=\"c92bbf6d-adea-4193-a29a-9d1e599323df\" data-amic=\"true\" tabindex=\"0\"\u003e\u003cspan data-processed=\"true\" class=\"wiMplc ofC0Ud\"\u003e\u003csvg viewbox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" height=\"12px\" width=\"12px\" fill=\"currentColor\"\u003e\u003cpath d=\"M3.9 12c0-1.71 1.39-3.1 3.1-3.1h4V7H7c-2.76 0-5 2.24-5 5s2.24 5 5 5h4v-1.9H7c-1.71 0-3.1-1.39-3.1-3.1zM8 13h8v-2H8v2zm9-6h-4v1.9h4c1.71 0 3.1 1.39 3.1 3.1s-1.39 3.1-3.1 3.1h-4V17h4c2.76 0 5-2.24 5-5s-2.24-5-5-5z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-processed=\"true\" data-sfc-cp=\"\" class=\"Fsg96\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-processed=\"true\" data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003eTips for Success\u003c\/div\u003e\n\u003cul data-processed=\"true\" class=\"KsbFXc U6u95\"\u003e\n\u003cli\u003e\n\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eDon't Rush:\u003c\/strong\u003e If the meat is still tough, it needs more time, not higher heat.\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAkQAQ\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eFat Bath Option:\u003c\/strong\u003e Instead of broth, you can submerge the shank in liquid tallow for a 12-hour cook at 200°F for an extremely tender, \"confit\" style result.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAkQAg\"\u003e\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eBone Marrow:\u003c\/strong\u003e Use the rich, melted bone marrow from the shank to enrich the braising liquid or serve on toast.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-processed=\"true\" data-hveid=\"CAkQAw\"\u003e\n\u003cspan data-processed=\"true\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong data-processed=\"true\" class=\"Yjhzub\"\u003eServing:\u003c\/strong\u003e The meat is perfect for pulling apart for tacos, sandwiches, or serving whole over mash with a reduced gravy from the pan drippings.\u003c\/span\u003e\u003cspan data-processed=\"true\" data-wiz-uids=\"nD9RCd_3p\" class=\"uJ19be notranslate\"\u003e\u003cspan data-processed=\"true\" data-wiz-attrbind=\"class=nD9RCd_3o\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Finke Farms Beef","offers":[{"title":"Default Title","offer_id":42383242788960,"sku":"80014","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/6997\/0784\/files\/IMG-1586.heic?v=1777484995","url":"https:\/\/www.finkefarmsbeef.com\/products\/thor-hammer","provider":"Finke Farms Beef","version":"1.0","type":"link"}