Beef Hammer

Directions

1. 1

   Prep beef shank into Thor’s hammer shape.

2. 2

   Season with Hardcore Carnivore black and Spiceology SPG.

3. 3

   Smoke at 225°F for 10 hours, spritzing with water every hour after the first 4 hours.

4. 4

   Place in a small pot in paper with beef tallow at 155°F internal temperature.

5. 5

   Smoke at 225°F for 13 hours until 200°F internal temperature.

6. 6

   Rest for 3 hours before serving.