BUMP!
“I always wanted to make…”
a “BEEF HAMMER”


This cut of meat is a bone-in beef rear hind shank. For anyone else who might be considering smoking this cut, you should know that it’s very lean, with a TON of silver skin, and a lot of tendons and ligaments in it. It also took MUCH longer to cook than I’d expected it to. Not trying to deter anyone! Just letting you know
Kept the seasoning on this simple, and went with a 50/50 blend of Lawry’s Seasoned Salt and black pepper. 7lbs before trimming and, smoking at 275°F, it took a full 10 hours to cook

That absolutely shocked me, after seeing just how lean this cut was. Anyway, here we go…
Once the internal temp hit 200° (I should’ve let it go til at LEAST 206°, but it was getting really late), I yanked it off, drizzled it with beef tallow, wrapped it up and let it rest in a cooler, wrapped in blankets for 1.5 hours. After the rest, I started pullin’, and dumped the liquified bone marrow all over the shredded beef
Ended up making street tacos with this
Topped with chimichurri, spicy pickled red onions, cotija cheese and lime juice (forgot to top with cilantro

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Fun cook! Fred Flintstone would be proud

Thanks for looking, everybody!
