Beef Hammer

Oct 27, 2022Recipe, Monke Magic0 comments

Beef Hammer

Definitely one of my favourite cuts of beef. 

Let’s cook this!


  • Beef Hammer
  • Favourite beef rub
  • 1 cup beef stock
  • ¼ cup of red wine.


  1.  Smoker temp 120c
  2. Apply your favourite beef rub. Be generous as Beef can take alot on.
  3. Smoke till an internal temp of 75c,
  4. Then place in a tray with 1 cup of hot beefstock
  5. ¼ cup of red wine.
  6. Wrap tray and cook till an internal of 98c or until probe tender,
  7. Let beef hammer rest in tray fully wrapped for an hour.
  8. Then pull the beef through all the pan juices and enjoy the best pulled beef ever!


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