Pulled Beef Shin

Directions

1. Preheat your smoker to 150°C (300°F).
2. Season the beef shin with Steak Supreme generously on all sides, then place it in the preheated smoker.
3. Smoke the beef shin until the internal temperature reaches at least 64°C (147°F) and the seasoning is well-set.
4. In a foil tray, pour 500ml of beef stock and approximately 100ml of Lane’s Australia It’s A Vinegar sauce.
5. Carefully transfer the smoked beef shin into the foil tray and wrap it tightly with foil.
6. Return the foil-wrapped tray to the smoker and continue cooking until the meat is tender when probed, typically reaching around 95°C (203°F).
7. Once the meat is tender, allow it to rest and steam off for 10-20 minutes.
8. After resting, shred the beef and mix it thoroughly with the juices in the tray.
9. Serve and enjoy!