Smoked Beef Shin
Prep: 15 minutes | Cook: 6-8 Hours | Total: 6-8 hours 15 minutes
Ingredients:
2 - 2.5kg Beef Shin
Olive Oil
Wilson BBQ Salt & Pepper Brisket Rub
Can Of Beer Or Other Premixed Drink
Spritzing Liquid
1/4 Cup Worcester Sauce
1/4 Cup Water
Special Equipment
Sharp Knife
Digital Thermometer
Spritzing Bottle
Foil
METHOD:
Step 1
Pre heat the smoker to 275F/ 135C. For this cook, I’m using my Traeger Ironwood 650.
Step 2
If your butcher hasn’t already, trim any unwanted bits like silver skin and hard fat from the shin, and discard.
Rub the beef down with a light coating of olive oil as a binder, then season liberally with the brisket rub. At this point you can insert a thermometer if you want to track the cook.
Step 3
Place the meat onto the bbq and cook for 5-6 hours. To a spritzing bottle, add the water and sauce and shake to combine. After the first couple of hours, you may need to start spritzing. Do this every 30-45 minutes if the meat is looking dry.
Step 4
At around the 5 hour mark the beef should have a nice deep red colour and the thermometer should be reading around the 160F/ 71C internally. This means it’s time to wrap.
Tear off 2 sheets of foil around 1.0m long and place the shin right in the middle. Gather the sides of the foil up and begin to bring to the top of the bone. Before you seal off the foil, pour in 1/2 a can of your chosen drink, then seal the foil off tightly around the bone. If the shin can’t stand up on its own, you may need to place it into a foil tray so you don’t loose all the braising liquid.
Step 5
Place the beef back onto the bbq and cook until probing tender with no resistance, anywhere from 195- 205F/ 90- 96C. This will take approximately 2 hours.
Remove from the bbq, open the foil and allow the shin to steam off for 15 minutes. Cover loosely and rest for another 45 minutes.
Once rested, carefully shred the meat from the bone by hand. Remove any cartilage or tough pieces, then pour over any resting juices and mix through.
Step 6
There are so anyways to serve pulled beef shin, but one of my favourite ways is over mash with a nice thick onion gravy.
Top Tip:
Steaming off the meat before you rest it will allow the meat to stop cooking. Removing the meat from the bbq and leaving tightly wrapped could unfortunately over cook your protein, resulting in a dry final product. No one likes their meat dry!