Beef Hammer, Low n' Slow (sort of)

Beef Hammer(s) is a total hit!
It's an impressive cut of beef and it's sure to amaze any guest you might want to invite, unless you just want to keep it all for yourself.

The recipe is pretty simple, once you have the beef cleaned up, silverskin removed and the meat tightened up with butchers twine, apply your favorite beef rub, we are using:

1tbsp salt
1 tbsp pepper
1 tsp cumin
1 tsp paprika
1 tsp garlic powder

You could introduce some heat, if you prefer, by adding cayenne of chipotle.

Let the rub set for half an hour and put them on the smoker at 120 degC / 250 degF for a couple of hours, until it has formed a nice bark. After an hour or so check, if the surface is too dry. If it is, spray them down with a mixture of apple cider vinegar and water 50/50.

When the bark has set, wrap the beef hammer(s) in aluminium foil or butchers paper and put them back on the smoker. You can increase the temperature to 150-160 degC / 300-320 degF.

In this recipe we have them wrapped over a sauce pan with a basic roasting sauce consisting of:

2 large coarsely chopped onions
1 liter of beef broth
100 ml of dark soy sauce
a generous dash of the rub.

Fry the onions till golden, add the broth, soy sauce and rub and let it simmer for 10-15 minutes

This will let the beef drippings make the sauce super delicious and make a gravy, that is going to lift this to another level.

#beef #pelletsmoker #BBQ #gravy #blackangus #beefhammer #beefshank #grilling #pulledbeef #partycooking #slowcooked #bbqrub #barbeque

[ATViking]

I realize that will vary from shank to shank due to size differences, but how much time should you expect the last step on the smoker to take? ...or in other words, what is the estimated total time of preparation? 5-6 hours?

[anatsara]

Huge shank, my husband will be FORCED to make it per tutta la famiglia !