Grizzly Paw Smokers Thor’s Hammer on the Yoder YS480
- Brian Jerebic
- Mar 13
- 2 min read
Thor’s Hammer on the Yoder YS480
🔥 Cook Temp: 275°F⏳ Total Time: 6-8 hours🍖 Serves: 4-6
Ingredients:
1 beef shank (Thor’s Hammer cut, 5-7 lbs)
2 tbsp olive oil
1 tbsp Darkside of the Grill Big Beef Rub
1 tbsp Gord Bamford's Who’s Your Farmer Rub
1 tbsp Yoneda’s Southwest Steak Seasoning
2 cups beef broth
1 cup dark beer (or red wine for extra richness)
4 tbsp butter
4 cloves garlic (smashed)
1 sprig rosemary
1 sprig thyme
Instructions:
1. Prep the Beef Shank
Pat the beef shank dry with paper towels.
Trim off any excessive silver skin, but leave some fat for flavor.
Coat evenly with olive oil, then season generously with Darkside of the Grill Big Beef Rub, Who’s Your Farmer Rub, and Yoneda’s Southwest Steak Seasoning.
2. Fire Up the Yoder YS480
Set your Yoder YS480 to 275°F using hickory, oak, or mesquite pellets for a deep, smoky flavor.
Place the Thor’s Hammer directly on the main cooking grate, bone side down.
Smoke unwrapped for about 3-4 hours until the bark is dark and set (internal temp around 165°F).
3. Braise & Tenderize
In a deep foil pan or cast iron Dutch oven, add beef broth, beer (or wine), butter, garlic, rosemary, and thyme.
Place the beef shank in the pan, cover tightly with foil or a lid.
Increase the Yoder’s temp to 300°F and continue cooking for another 3-4 hours, or until the meat is probe-tender (195-205°F).
4. Finish & Rest
Remove the pan from the smoker and let the shank rest 30 minutes in the braising liquid.
For an extra-crispy bark, remove the foil and cook uncovered for the last 30 minutes.
5. Serve
Shred the meat off the bone or serve whole for that Thor’s Hammer presentation.
Pair with mashed potatoes, roasted vegetables, or make some killer tacos or sandwiches.
🔥 Pro Tip: Reduce the braising liquid with a cornstarch slurry to make a rich, flavorful sauce!
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