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.
