Smoked Beef Shank Over the Top Chili
Combine two viral cooking trends into one epic dish with our smoked Thor's Hammer beef shank over-the-top chili. This impressive recipe smokes a Frenched beef shank (nicknamed Thor's Hammer for its striking appearance) directly over a Dutch oven of chili, creating two spectacular dishes at once. As the shank smokes, its drippings fall into the chili below, resulting in layers of deep, smoky flavor.
Servings: 10 servings
Calories: 250kcal
Equipment
- pellet smoker or grill
Ingredients
- 4.5 lbs bone-in Beef shank Volcnano or french trimmed cut to expose the bone, also called “Thor’s Hammer”
- 3 tbsp SPG blend salt, pepper, garlic blend - We used Fire Wrangler’s Cattle Call
- 1 tsp neutral oil like avocado oil
- 1 Onion chopped
- ¼ cup Chili powder
- ¼ cup Cumin
- 1 tbsp Oregano
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper or ancho chili powder
- 3 tbsp Tomato paste
- 2 chipotle chiles in adobo sauce plus 2 tbsp sauce
- 8 oz beer we used an IPA
- 2 - 3 cups Beef stock plus more as needed for smoking
- 28 oz can Diced tomatoes
- Salt and pepper to taste
- All your favorite chili toppings scallions, onions, cheese, tortilla chips, cilantro, etc
Instructions
- Remove the beef shank from the package and pat dry with a paper towel.
- Season with a heavy coating of the SPG blend on all sides.
- Preheat the smoker to 250 degrees F. See our notes below for gas, charcoal, and pellet grills.
- Preheat a large Dutch oven over medium heat and add the oil to coat.
- Add the onion and season with a pinch of salt.
- Saute the onion for 5 to 7 minutes until softened.
- Add the chili powder, cumin, garlic powder, paprika, and tomato paste.
- Stir to coat.
- Chop the chipotle peppers and add them to the pot along with the 2 tablespoons of the adobo sauce.
- Slowly pour in the beer, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add in the beer stock and diced tomatoes.
- Carefully transfer the Dutch oven to the preheated smoker.
- Using a wire rack or the grill grates, nestle the beef shank over top of the pot.
- Close the lid and smoke the beef shank and chili base for 4 hours, checking every hour to see if more liquid is needed in the chili.
- Carefully transfer the beef shank from atop the chili base. Set the chili base aside.
- Add a foil pan under the shank with another 2 cups of broth.
- Return the shank atop the pan using the same wire racks or grilling grate.
- Close the lid and smoke the shank, checking every 45 minutes to an hour for moisture in the drip pan until the beef shank is cooked to fork tender, around 200 - 205 degrees F. The probe of an instant-read thermometer should slide in and out without any resistance, like butter.
- Once the shank has cooked through, carefully transfer it to a large bowl and let it rest 10 minutes to cool.
- Using two forks, shred the meat from the beef shank, removing any fat or cartilage and discarding it.
- Stir the meat back into the chili, making sure to get any of the marrow from within the thick bone as well.
- Return the chili to the smoker and let it simmer for 30 minutes until heated through before serving.
Notes
- Prep ahead: This chili is best made a day ahead, allowing the flavors to deepen overnight. It can be reheated on the stove over medium-low heat. Add more stock, if needed to keep the chili moist but not soupy.
- Monitor the Chili: It’s crucial to keep an eye on the chili while it smokes under the shank. Stir and add liquid as needed to prevent it from drying out or burning.
- Shredding the Shank: Let the meat rest for at least 10 minutes to make it easier to handle and to ensure it retains its juices.
- Grill grates vs Wire rack: Depending on the size of your grill, you may be able to nestle the chili pot under the grill grates (Weber Kettle or ceramic grill) and place the grill grates on top for the meat to smoke. For a gas grill, smaller grills, or a pellet grill, the pot can sit on the grill grates, and you can use a wire rack placed over the rim of the pot to nestle the meat on top to smoke.
- Prep the beef shank and chili base as directed.
- Preheat the grill and add a smoker box filled with wood chips. When smoking on a gas grill, you will need to replace the wood chips every 45 minutes.
- Reduce the heat on one half of the grill to create a hot and cool side of the grill, close the lid, and allow the grill to preheat to around 250 degrees F.
- Place the Dutch oven on the cooler side of the grill and place a wire rack on top of the pot. Set the beef shank on top of the wire rack, close the lid, and smoke the beef and chili as directed.
- We recommend Western Wood Hickory Wood Chips.
- Prep the beef shank and chili base as directed.
- Prep your charcoal grill for a 2-zone fire by pouring lit coals to one side of the grill.
- Do not return the grill grate yet (depending on the side of the grill)
- Add a hickory wood chunk to the hot coals.
- Cover the grill with the lid and adjust the air vents to allow the grill to preheat to a stable 250 - 275 degrees F.
- When the grill has preheated and the smoke is clean, light, and whispy blue, add the Dutch oven and place the grill grates on top. Place the beef shank on top of the grill grate over the pot. If the Dutch oven won't fit in the grill with the grill grates back on, place the Dutch oven on the grill grates and use a wire rack on top to hold the meat.
- Rotate the Dutch oven every 45 minutes to avoid hot spots.
- Cook the beef shank and chili as directed, making sure to keep an eye on the grill temperature and add fuel as needed.
- We recommend Cowboy Brands hardwood briquets for even consistent heat and hickory wood chunks.
- Prep the beef shank and chili base as directed.
- Preheat your pellet grill to 250 degrees F.
- When the grill has preheated, place the Dutch oven on the grill grates.
- Nestle a wire rack over the top of the pot and place the beef shank on top of the wire rack.
- Close the lid and smoke as directed, making sure to check the chili for moisture, and cook the beef until it easily shreds, 200 - 205°F with an instant-read thermometer.
- We recommend Jack Daniel's Charcoal Pellets or B&B Championship blend pellets for your pellet smoker.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 15g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 48mg | Sodium: 434mg | Potassium: 1040mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2190IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 10mg