Low & Slow - Thors Hammer aka Beef Shin

What You Will Need!

• 1 x Smokin South Texan
• 1 x Beef shin 2.5kg Approx
• Extra virgin olive oil
• 1 x beer or cider
• Tin foil and baking paper
• Coriander and Green chilli sauce
• ½ bunch coriander
• 3 spring onions
• 1 green sweet pepper
• 1 green hot chilli
• 1 tablespoon pickled jalapenos
• Salt and pepper
• 40ml apple juice
• 40ml apple cider vinegar

Next Steps:

Blitz, let sit. (this is great on tacos, anything pulled and grilled and raw fish)

On a tray oil and sprinkle Smokin South Texan all over. Let sit for 1 hour
Set your smoker to 100c.

Place the shin standing upright in the smoker for 1 hour.
Increase the temperature to around 190c and cook for a further 2 hours.

Place the shin into a wrap pocket of three tin foil in a cross with 1 piece of baking paper, carefully edge up the sides and cover with the cider and add some more SS Texan.

Completely wrap and cook for further 3.5 – 4.5 hours or until a skewer can be inserted through the beef like soft butter.

Take out, let cool for 10 minutes then pull apart. Season with salt and a little more Texan then place onto bowl. Pour over the sauce and away you go.