Thor's Hammer

The showpiece. A whole beef shank, smoked until it surrenders. Bring it to the table on the bone and watch the room go quiet.

Ingredients

• 1 beef shank
• SPG seasoning

Method

1. Set your smoker or oven to 135°C.
2. Remove the silverskin from the shin (the “beef hammer”).
3. Season liberally with SPG.
4. Smoke for 3 hours.
5. Wrap tightly with foil and return to the oven or smoker, increasing the temperature to 150°C. Cook until the meat is falling apart and probe tender.
6. Rest for 10 minutes to cool, then shred.

Dig in. Enjoy!