Smoked Whiskey Thors Hammer Beef Shank Nachos

Smoked Whiskey Thors Hammer Beef Shank Nachos

PREP TIME: 30 min

TIME: 9-10 hours

SERVES: 10-12

WOOD TYPE: Plum or Cherry/Hickory

DIFFICULTY: 3 of 5 

Smoked Whiskey Thors hammer beef shank nachos using Holy Smokers Rub Co Ultimate Steak Rub: Indulge in a bold fusion of flavors with tender, smoked whiskey-infused Thors hammer beef shank, seasoned to perfection with Holy Smokers Rub Co. Ultimate Steak Rub. Layered atop crispy tortilla chips, each bite delivers a savory punch complemented by rich cheese, creating nachos that elevate your taste buds to a new level of smoky, spicy bliss.

Ingredients:

- HSRCo Ultimate Steak Rub

- 6-7LB Beef Shank  

- Shredded Sharp Cheddar Cheese  

- Shredded Pepper Jack Cheese  

- Tortilla Chips  

- BBQ Sauce of Choice  

- Sliced Jalapeño  

- 32 OZ of Beef Broth  

- Foil Pan  

- Olive Oil for Binder  

- Whiskey of Choice for Injection  

Optional:

- Fresh Cut Salsa & a Juiced Lime over the meat once shredded.

Steps:

  1. Preheat the smoker to 225°F.
  1. Pat Dry the Beef Shank:

   - Use a paper towel to pat dry the beef shank.

  1. Inject Whiskey:

   - Inject 1-2 ounces of whiskey (depending on size) into the beef shank. (For a 6-8-pound shank, use 2 ounces.)

  1. Season with Olive Oil and Rub:

   - Spritz olive oil over the beef shank as a binder. Coat the entire shank, including the bone marrow, with Holy Smokers "Ultimate Steak Rub". Optionally, refrigerate for up to 24 hours.

  1. Place in Smoker:

   - Once the smoker reaches 225°F, place the beef shank vertically, bone handle pointing upwards.

  1. Spritz During Smoking:

   - Spritz with whiskey, beef broth, or butter every hour during smoking. Smoke until the internal temperature reaches 165°F. Transfer the shank to an aluminum foil tray, adding 32 ounces of beef broth, & sprinkle more HSRCo Ultimate Steak Rub. Cover tightly with foil to braise.

  1. Increase Smoker Temp:

   - Return the tray to the smoker. Increase the temperature to 325-350°F until the shank reaches an internal temperature of 203°F and is fork-tender.

  1. Rest and Shred:

   - Remove the meat from the smoker and let it rest in the tray for 30 minutes to absorb juices.

  1. Assemble Nachos:

   - After resting, shred the meat. Layer tortilla chips, pulled meat, cheese, and BBQ sauce in a small aluminum pan. Return to the smoker until the cheese melts and lightly browns. Top with freshly sliced jalapeños before serving.


Enjoy these delicious smoked whiskey Thors hammer beef shank nachos, showcasing the rich flavors of Holy Smokers Rub Co Ultimate Steak Rub!


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Holy Smokers Rub Co. Ambassador:  

Mychal Parker  

IG Handle: @mychalparker012  

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