Smoked Thor's Hammer

1 beef shank, 5 cm of the bone Frenched, the meat trimmed and tied. 3.5-4.5 kg
SIDS HOT WORCESTER SAUCE
3 tbsp SIDS SALT & PEPPER
1 cup butter
2 cloves garlic
1 chipotle pepper
1 tbsp adobo sauce
1 tsp smoked paprika
1 tsp onion powder
1 tbsp lime juice

Preheat your smoker to 80°C as per the manufacturer's directions.
Rub the beef shank with SIDS HOT WORCESTER SAUCE then sprinkle on SIDS SALT & PEPPER. You want it well-seasoned.
Lay the shank on the smoker bone side down and smoke it for about 4 hours.
Make the compound butter while the shank is smoking by pulsing the softened butter, garlic, chipotle peppers and adobo sauce, paprika, onion powder, and lime juice in a food processor until well mixed.
Remove the butter from food processor and wrap it in plastic. Refrigerate it for at least an hour until it is hard.
Remove the shank from the smoker and get ready to wrap it in foil. You'll need heavy duty foil, or 2 layers of regular aluminium foil.
Slice about ⅔ of the compound butter and add it to the top of the shank before enclosing it in the foil.
Set the wrapped shank into an aluminium foil pan to catch any drips if you spring a leak in the foil. Don't worry if it doesn't fit – the bone end can stick out of the container.
Smoke at 150°C for an additional 5-6 hours until the meat reaches 96°C with an internal thermometer.
Remove from the smoker to rest about 30 minutes (still wrapped) before serving.
Spoon the accumulated juices over the meat and you can also melt the rest of the chipotle butter to spoon over the top. Then serve!