Thors Hammer ⚡️
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Whosoever holds this hammer, if they be worthy, shall possess the power of Thor…
This thing was so much fun and even more delicious!
Essentially this thing is just a drenched beef shank, if you can believe it, before it’s drenched its even more MASSIVE. I rubbed this down with @jesspryles @hardcorecarnivore rub and smoked it on the @traeger at 250 for about 14 hours. After hitting an internal temp of about 170, I popped it in a hotel pan and covered it with the rest of the beer and a few cups of water and foil wrapped it, back on the smoker until it hit 195 then wrapped her tight and let it rest for an hour. The rest is the most crucial step in BBQ honestly. Its gonna settle the meat, its tense from a long cook, especially a cut like a beef shank. We need it to relax and allow those juices and meat fibers to settle. The trick of keeping it in a cooler or insulated bag is a ripoff of holding them in temperature controlled coolers or warmers like most pit joints do. We don’t want it cooling unevenly or too fast, so we’re looking for a 105 degree environment about. Don’t worry about the danger zone, you’ll be fine.