Beefhammer with honey and rosemary

One of the biggest BBQ trends of 2022 is definitely the beef hammer. Simply put, it’s a beef shank with a large piece of bone attached.

An impressive cut of meat that needs to be cooked slowly. Perfect for making a real impression on family and friends.

Preparing Beef Hammer

• Use a sharp knife to remove the membrane from the meat, as it won’t break down during smoking. Tie the meat with butcher’s twine to keep it together.
• Thread sprigs of rosemary through the twine. Cover the entire hammer with BBQ rub. Don’t worry—the cut can handle a lot of flavor! I used the Last Supper Rub from Smack it Spices.
• Place the beef hammer on the BBQ or smoker at 120°C for about 4 hours, or until the internal temperature reaches 72°C.
• Wrap the bone in foil and add honey and butter. Return to the BBQ and increase the temperature to 160°C.
• The beef hammer is ready when it reaches an internal temperature of 97°C and the meat feels tender.
• Let the beef hammer rest in foil for at least an hour before unwrapping and pulling the meat.
• Perfect in a taco or sandwich, but also amazing with fries and stew—this will truly rock your world.

ENJOY!
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