Smoked Thor's Hammer on the pellet grill | aka Smoked Beef Shank
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- Опубликовано: 16 фев 2023
- Smoked Thor's Hammer on the pellet grill | aka Smoked Beef Shank
Smoked Thor’s Hammer on the Ledge Prime!!
Johan Magnusson of Big Swede BBQ shows how good a Beef Shank comes out on his smoker using the @GMGrills Ledge Prime and the @Themeatstick 4X.
First trim off the fat and silver skin. For the meat seasoning, we used Big Swede BBQ Badass Beef boost! Insert the MeatStick 4x in your beef shank and turn your grill to 225 degrees. Once the grill is up to temp, place the meat in a pan and get it smoking on your GMG. Spritz it throughout the cook.
Once it hits 170 degrees internal, remove the meat and wrap your beef shank in foil. Pour the drippings back into the foil beforehand. Once the meat reaches 203-205 degrees, pull it out and let it rest for about 1 hr. Enjoy!
Don't miss out on the chance to make this delicious dish at home.
Get the GMG pellet grill at www.GreenMountainGrills.com
Get your knives at www.hammerstahl.com
Get your pans at www.heritagesteel.us
Order our rubs or our cookbook at www.BigSwedeBBQ.com.
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Website: www.BigSwedeBBQ.com
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Happy grilling! 
Хобби
Best Thors Hammer Video, I watched 10 of them and no ones campared
Thank you so much!! You just made my day 😀👍👍
You sir are right
You showed how to cook it while cooking it to perfection !! Best video I have watched !
Thank you so much!! You just made my day!!
I’ve got one going right now and your video boosted my confidence big time! Thank you from Missouri!
I hope you liked it!! It is a fun cut to cook!! Sending a big thank you for sharing from Prague (here for work)
Trying this today! Recipe looks awesome!
Thank you!! Let me know how it turned out!!
Approximately how long did it take for the meat to come to 203 degree temp once you wrapped it?
Thanks cousin Johan!
Jim Magnusson
Another J Magnusson?? I love it!!!
Fantastic video, I will be doing this!!!!
Thank you so much!!
First time to ur channel. Food looked great. U sound like Arnold Schwarzenegger lol
I don’t know if sounding like Arnie is a good or a bad thing, but I’ll take it. 😀😀Thanks for dropping in, I hope there are a few videos that you like 👍👍👍
Såg fantastiskt ut. Tyvärr hittar man sällan en sån köttbit här i Sverige.
En bra styckare borde kunna fixa till det men håller med - väldigt populär i Tyskland dock
Ser helt grymt ut!
Tack så mycket - blev rätt bra faktiskt
I like your video.
Based on the phone screen shot 2:09 of this video.
1. Temperature of the grill is set to ~ @ 225 F.
2. At 1.5 hours mark, the temperature of the grill is set to ~ @270F (my guess), the probe's ambient temperature (blue data in graph) reaches @250F later
3. At 3.5 hours mark, the temperature of the grill is set to ~ @300F (my guess), the probe's ambient temperature (blue data in graph) reaches @277F later.
4. It took 4 hours before the shank is removed from the grill. (the large dip of the temperature is due to the removal of the probe from the shank during wrapping)
5. During the first 4 hours, he opens the grill lid 4 times. Possible for Spritz the shank. (4 small temperature dips before the large dip)
6. After the shank is wrapped and put back to the grill, it took another 2 hours for the shank to reach internal temperature of 202 F.
It cooks a little faster than that, because I was filming the lid was open longer than you normally would, so it cools the temp in the smoker more than normal when you spritz, and I just spritz with water
@@BigSwedeBBQ Great! Thank you very much for the additional info. Much appreciated. I am cooking my first lamb shank right now following your recipe when writing this comment. Thank you again for the wonderful instruction!