Thor's Hammer Recipe: Sizzle & Smoke Series

Thor's Hammer Recipe: Sizzle & Smoke Series

Low and slow. Deep smoke. Fall-apart perfection.

If you’re looking for a show-stopping cook that delivers on both flavor and experience, Thor’s Hammer is it. This massive shank roast is built for low-and-slow cooking, soaking up smoke and breaking down into rich, pull-apart beef that’s as impressive as it is delicious.

With the precision of the Spider ecosystem—especially the Huntsman and NextLevel system—you get the control needed to cook a cut like this the right way: steady heat, clean smoke, and zero guesswork.

What You’ll Need

  • Spider Huntsman or Giant Huntsman grill
  • Spider NextLevel Cooking System
  • Jealous Devil Chunx lump charcoal (½ bag)
  • Jealous Devil Hickory smoke blocks (2–5 pieces)
  • Aluminum foil (~2 ft)
  • Thor’s Hammer Shank Roast (Booth Creek Wagyu recommended)
  • Bear & Burton's Fireshire sauce (½ bottle)
  • Lane's BBQ Fiesta rub (¼ bottle or more)

The Setup

This cook is all about controlled heat and clean smoke.

Start by building your fire on one side of the grill using Jealous Devil Chunx lump charcoal. Light it with a firestarter and set your temperature to 250°F using your Spider controller.

With the lid closed and vents dialed in, you’re creating a stable, indirect cooking environment—exactly what a cut like this demands.

Prep the Roast

Take your Thor’s Hammer out of the packaging and trim off any excess fat or silver skin.

Coat the entire roast generously with Bear & Burton's Fireshire sauce, making sure it’s fully covered. Then apply a heavy layer of Lane's BBQ Fiesta rub.

Don’t be shy here—this is a big cut, and it can handle bold seasoning.

Build the Flavor

Once your fire is established, add 2–5 hickory smoke blocks directly onto the coals. Let the first piece fully ignite before adding more to ensure clean, consistent smoke.

Insert your NextLevel Cooking System with a ceramic plate on the hot side (right side), creating a true two-zone setup.

Place the roast on the indirect side (left), away from direct heat, and insert a temperature probe.

The Cook

Let the roast smoke at 250°F for about 3 hours.

This is where the magic starts—fat rendering, smoke building, bark forming.

After 3 hours:

  1. Remove the roast
  2. Wrap it tightly in foil (leave the top open briefly)
  3. Pour in more Fireshire sauce
  4. Seal it completely and reinsert the probe

Return it to the grill and continue cooking until it reaches an internal temperature of 205°F. This can take anywhere from 3–5 more hours, depending on size.

The Rest (Don’t Skip This)

Once done, pull the roast off and let it rest at 140°F+ for at least 3 hours.

If you really want to take it to the next level, rest it overnight (12+ hours). This allows everything to fully break down and reabsorb moisture.

Shred & Serve

Unwrap, shred, and get ready.

You’ll end up with insanely tender, smoky beef that pulls apart effortlessly—perfect for sandwiches, tacos, or just piling high on a plate.

Stay tuned for Episode 3 of Sizzle and Smoke Series with Spider Grills.

🔥 PITMASTER HIGHLIGHT: Aaron Ehalt

"By day, I am working a full time job, but the real fun begins after hours. Nights & weekends are spent in my backyard, firing up the grill & chasing the perfect cook.
I have always had a passion for videography & LiveFireAaron is where that passion meets my love for cooking. Every video is shot, edited, & created by me in an attempt to capture the processes & techniques I have spent the last few years learning, to share with you.
My goal is to remove the intimidation of cooking with live fire & help others gain confidence in cooking with clean ingredients & charcoal right in their own backyard."

📸 Follow on Instagram

Back to blog

The tools you need...