It’s been a while since I fired up the Kamado – life gets in the way sometimes, doesn’t it? But when the kids start asking when the “good stuff” is coming back, you know it’s time to go big. And what’s bigger than Thor’s Hammer?
This monstrous beef shank is all about bark, braise, and bold flavour. First, we trim it right down to red meat, season it up, then smoke it gently to build that all-important crust. Once the bark’s looking right, it takes a nice long bath in a flavour-packed SmokePot, bubbling away until it’s ready to fall apart with a whisper. We finish it with a reduced jus that’s rich, glossy, and begging to be poured on thick. Perfect for impressing mates, feeding a crowd, or just reminding yourself why BBQ is the business.
Smoked Beef Shank with Braise, Hand-Shred & Glossy Jus
Ingredients
The Meat:
Binder:
The Rub:
The Braise:
Instructions
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STEP 1: Trim the Hammer (Night Before)
Trim all the fat and silver skin off your beef shank. You want clean, red muscle exposed – this helps the rub stick and gives you a solid bark. Don’t forget to tidy around the bone so smoke and seasoning can hit every inch.
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STEP 2: Season the Meat
Rub down the shank with Worcestershire sauce to act as a binder. Then mix up your Double BBQ Rub and coat the meat generously. Make sure it gets into every crevice. Wrap it loosely in butcher paper or clingfilm and refrigerate overnight.
Optional: Leave uncovered for a drier surface and better bark development.
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STEP 3: Prep the Braising Liquid
In a jug or container, combine:
- 500ml beef stock
- 50ml bourbon (if using)
- 2 tbsp Worcestershire sauce
- Slice your onion into thick rings and smash your garlic. Keep everything chilled overnight until needed.
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STEP 4: Set Up the Kamado Joe
Fill the Kamado Joe Classic III with lump charcoal
- Light in 1–2 spots for slow, steady heat
- Setup for indirect cooking / smoking
- Place a drip pan on top of the SloRoller, deflector or on the grate
- Add 1–2 chunks of hickory or oak for smoke
Target temp: 125–130°C dome
Let it stabilise for 30+ minutes before adding the meat. -
STEP 5: Smoke the Hammer (~3 Hours)
Place the shank on the main cooking grate, bone pointing upwards. Shut the lid and ride it out. Kamados hold moisture, so no need to spritz unless the surface is bone dry.
After 3 hours, check:
- Internal temp: 70–75°C
- Bark: Set, dry, and dark
Bark right? Time to braise.
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STEP 6: Braise in the SmokePot (~6-10 Hours)
Place the onions and garlic into the bottom of your SmokePot. Pour in the braising liquid and gently lower in the shank, bone up. Foil over the top and seal tight – the lid won’t fit.
Put the SmokePot back onto the Kamado Joe. Maintain the dome temp at 125–130°C. Cook until:
- Internal temp: 95–98°C
- Feels like probing butter
- Bone is starting to loosen
This’ll take another 4–6 hours depending on size and airflow.
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STEP 7: Rest in Braising Liquid (~1 Hour)
Once the meat’s probe-tender, pull the pot off and leave the shank covered in its liquid. Let it rest somewhere warm (like a cooler or low oven turned off) for at least an hour.
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STEP 8: Shred That Beast
Lift the shank out carefully – it might start falling apart already. The bone should pull out clean. Shred by hand or use claws. Pour in a few spoonfuls of the braising liquid to keep it juicy.
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STEP 9: Make the Jus
Strain the leftover liquid into a saucepan. Skim the fat off or use a fat separator. Reduce over medium heat by half until glossy and pourable. Taste and tweak to your liking.
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STEP 10: Serve with Style
Serve the pulled beef piled high. Drizzle with jus and keep some on the side for dunking, pouring, or brushing on mid-meal for that saucy flex.
Equipment
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Note
No SmokePot? Use a Dutch oven or deep foil tray – just foil it tightly.
Indoor Braise Option: You can do the braise phase in a regular oven at 130°C if needed.
Hot Holding Hack: Rested beef can sit in the oven at 60–70°C for 1–2 hours if needed – great for timing your feast.
Leftovers: Unbelievable in tacos, loaded fries, or over creamy mash with a big ol' drizzle of jus.
