Thor’s Hammer aka Beef Shank

1. Remove twine and remove all surface silver skin
2. W-Sauce as a binder then season with your favorite Brisket rub
3. Set smoker to 200F with Oak wood
4. Place Beef shank into smoker with a drip pan below it filled halfway with water to catch drippings. This will also prevent drippings from burning and will help keep smoker moist. You will use the drippings later
5. After 2 hrs bump up the temp to 250F
6. After about 6-8 hrs when the shank has a good bark or internal temp is around 170F remove
7. In a large pan add all ingredients listed then place beef shank into pan and cover
8. Throw back onto smoker until an internal temp of around 205F or when meat is probe tender
9. When done remove from smoker and let rest for at least 1 hour
10. Shred then serve over Polenta or creamy m mashed potatoes

Polenta

1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps

2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

3. Turn off heat and gently stir 4-6 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmesan cheese into polenta until cheese has melted. Add in fresh cracked black pepper and mix well. Cover and let stand for 5 minutes to thicken.