Whether you are making tacos, burritos, or sandwiches, this smoked Beef Shank needs to be the center of your meal!
This Frenched bone-in smoked beef shank comes together in about 8 hours smoking over low heat to break down tough connective tissue.
Featuring a variety of spices, a juicy (and flavorful) spray, and last but not least, melt-in-your-mouth flavor!
Throw more meat on the pit with other mouthwatering recipes like:
Smoked Beef Shank Recipe
Get ready to feed a hungry crowd with this out-of-this-world smoked beef shank recipe!
If you are unfamiliar with beef shank AKA Thor’s Hammer, it comes from the lower hind legs of a cow.
Thor’s hammer, also known as the beef shin, were other tough cuts like Osso Bucco come from, has lots of flavor but need a lower temperature over a long time to develop into tender meat.
There are a number of places online you can order a beef shank or reach out to your local butcher and ask for a frenched whole beef shank.
Most people think the only way to cook a beef shank is in a dutch oven, pressure cooker or slow cooker, but this smoked method will change your mind.
This cut of meat is typically pretty lean with not a lot of excess fat to protect it, underrated, and can be quickly and easily ruined if cooked incorrectly.
But, something is irresistible about smoked bone-in beef shank when cooked correctly.
Beef shank bones make for great soup bones as well and the bone marrow inside adds tons of deep richness.
Ingredients for Smoked Beef Shank
Beef: For this recipe, I used 6 lbs of Frenched, bone-in beef shank. Six pounds will roughly serve 10-12 people, so if you are preparing for more, double accordingly. However, remember, If the whole shank is larger, your cook time will increase.
You may find small cut veal shanks at the butcher shop that you can smoke and serve individually.
Rub: Not only are you going to rub down your beef with seasoning, but you are also going to rub 2 tbsp of avocado oil all over that bad boy since this meat cut doesn’t have as much fat as a brisket or chuck roast.
Cooking Spray: instead of using a braising liquid like red wine, I use a spray to help keep lean meat moist. You will need ½ cups of water, ½ cups of beef broth, 2 tbsp of Worcestershire sauce, and 2 tbsp of soy sauce.
How to Make Pellet Grill Smoked Beef Shank
Preheat the smoker. For Best Results, preheat the pellet smoker to 250 degrees F. The low temperature will slowly break down tough muscle fibers. Medium-high heat (over 325 degrees F) will cause the meat to dry out unless you braise in large pots with additional liquid.
Prepare the meat. Prepare the dry rub by combining the salt, pepper, onion, and garlic in a container and shake well. Rub the beef shank with avocado oil on all sides, then season with the rub.
Continue to prepare the meat. Use a piece of aluminum foil to cover the bone to prevent it from burning, and use the butcher’s twine to tie around the shank to help it maintain its shape during the cooking process.
Smoke. Place the beef shank on the smoker for 2 hours at 250 degrees F. After that, spray with a mixture of water, beef stock, Worcestershire, and soy sauce once an hour until you reach an internal temp of about 170 degrees F.
Continue to smoke: Wrap the beef shank in butcher paper or aluminum foil and continue cooking until you reach an internal temperature of between 200-210 degrees F.
Always use the probe to check for tenderness as well.
Speed Things Up: A little cheat method you can also try is to smoke the beef for 3-4 hours. Then finish in the instant pot for one hour to break down the tough connective tissues. Just fill the large pot with about a cup of cooking liquids such as beef bone broth or chicken broth, dry sherry, and a few bay leaves. This adds a lot of flavor to this massive hind leg of beef. It’s a great idea I picked up for a chef buddy of mine
Rest. Let the beef shank rest for an hour. Then remove the shank from the paper, cut off the butcher’s twine, and shred the beef.
Serve. Once the meat has rested, serve with bbq sauce (optional) or serve however you like! My favorite way to serve beef shank is with flour or corn tortillas with diced onion and cilantro
Tips for Smoking Beef
Below you will find a few tips to ensure your smoked beef shank has a flavor that pops, a tender texture, and of course, a juicy bite that falls apart in your mouth every time.
The Rub. I like to rub down the meat with avocado oil well. Doing this also ensures that the rub sticks to the meat.
Cook Time. If you don’t have 9 hours to smoke the meat, you can cook the beef in less time with a higher cooking temperature. It is important to remember though if you do this, the meat won’t be as tender as something cooked slow and low.
Avoid Dry Meat. Don’t overcook your beef by leaving it in the smoker for too long, and avoid high temperatures if you can.
Temperature Checks. Use a digital thermometer and check the temperature of the meat. This will help ensure the meat is fully cooked and comes out at the right time.
The internal temperature of a smoked beef shank will be around 200-210 degrees F. always use the probe to fee for tenderness as your main factor for doneness.
The Perfect Side Dish
There is nothing you can’t serve alongside delicious smoked beef! I recommend White Cheddar Mashed Potato Casserole, Smoked Mac and Cheese, Homemade Batter Rolls, or Sheet Pan Green Beans Almondine with Bacon!
Other Beef Recipes You’ll Enjoy
- Smoked Eye of Round with Beef Au Jus
- Beef Short Rib Sandwiches with Pimento Cheese
- Pellet Grill Smoked Beef Short Ribs
- Smoked Chuck Roast
Pellet Grill Smoked Beef Shank ( Thor’s Hammer)
- Pellet Smoker or any grill/ smoker set for indirect cooking
- 6 lbs Beef Shank Frenched, Bone-in
- 2 tbsp Avocado Oil
- Preheat the pellet smoker to 250 degrees F.
- Prepare the dry rub by combining the salt, pepper, onion, and garlic in a container and shake well. Rub the beef shank with avocado oil on all sides, then season with the rub.
- Use a piece of aluminum foil to cover the bone to prevent it from burning, and use the butcher's time to tie around the shank to help it maintain its shape during the cooking process.
- Place the beef shank on the smoker for 2 hours at 250 degrees F. After that, spray with a mixture of water, beef stock, Worcestershire, and soy sauce once an hour until you reach an internal temp of about 170 degrees F.
- Wrap the beef shank in butcher paper or aluminum foil and continue cooking until you reach an internal temperature of 205 degrees F. Let the beef shank rest for an hour, then remove the shank from the paper, cut off the butcher's twine, and shred the beef. Serve with bbq sauce (optional)