This massive cut of beef, aptly named the “Beef Hammer,” is the ultimate showstopper for any barbecue. It’s tender, juicy, packed with flavor, and looks like something straight out of Valhalla. Slow-smoked to perfection and finished with a sweet and spicy glaze, it’s the kind of cookout dish that turns neighbors into best friends.
Ingredients
For the Beef Hammer
1 large beef hammer (bone-in beef shank)
2 tbsp Worcestershire sauce
- 2 tbsp PitmasterX Texas seasoning
- 2 tbsp PitmasterX Deli seasoning
For the BBQ Sauce
120 ml / 1/2 cup pineapple juice
240 ml / 1 cup ketchup
1 tbsp Worcestershire sauce
100 g / 1/2 cup dark brown sugar
1–2 tsp Tabasco Scorpion hot sauce (optional, adjust to taste)
- 2 tbsp PitmasterX Deli seasoning
- 1 tbsp PitmasterX Texas seasoning
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing your beef hammer. Pat it dry and coat it with Worcestershire sauce to act as a binder.
- Generously season it with a mix of PitmasterX Texas and Deli seasoning, covering all sides. Let it sit for 15 minutes to absorb the flavors.
- Meanwhile, prep your barbecue for indirect heat. Place regular bricks to form a barrier and pour charcoal on one side. Light a fire starter underneath.
- Once the charcoal is burning, stack 4–5 coconut briquettes on top and place a chunk of brandy wood for smoke.
- Let your grill heat up to around 140–150°C / 280–300°F with the lid closed and vents adjusted for stable temperature.
- Place the beef hammer on the indirect side and smoke it for about 6 hours until it reaches a core temp of 70°C / 160°F.
- While smoking, prepare the BBQ glaze. Mix pineapple juice, ketchup, Worcestershire sauce, sugar, hot sauce (if using), and both seasonings. Shake well and taste.
- Once the meat reaches 70°C, wrap it tightly in foil or butcher paper and return it to the grill. Cook until it hits 96°C / 205°F internally.
- Remove the beef hammer from the heat and let it rest for at least 1 hour.
- Unwrap carefully, pour over the BBQ sauce, and serve. The meat should fall off the bone, packed with smoky, sweet, and spicy flavor.
