Recipe · BBQ Religion
Smoked Beef Shin, Low and Slow
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Adriano smokes beef shin low and slow: silver skin and extra fat off, olive oil as a binder, a good coat of beef rub, four hours in the smoker at 135°C (275°F), then wrapped in foil with red wine until it probes 99°C (210°F) inside. About seven hours in total, served on mashed potato with the juices poured over.
How long does beef shin take to smoke?
About seven hours at 135°C (275°F): four hours unwrapped to build the bark, then wrapped until it reaches 99°C (210°F) internal.
When do you wrap beef shin?
At the four hour mark, once the bark looks right. Adriano wraps it in foil with a splash of red wine, a Malbec, and puts it back in the smoker.
How do you know it is done?
Probe it. Adriano's shin was at 99°C (210°F) internal after seven hours, and tender.
What do you serve with smoked beef shin?
A bed of mashed potato, with all the juices from the bottom of the wrap poured over the top.
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What you need
- 1 whole beef shin
- Olive oil, for the binder
- Beef Bomber, a good coat
- Red wine (Adriano uses a Malbec)
- Foil
- Mashed potato, to serve
Method
- Remove all the silver skin and extra fat.
- With the meat exposed, apply a layer of olive oil as a binder, then a good coat of Beef Bomber.
- Smoke it at 135°C (275°F) for four hours, until it has a good bark.
- Wrap it in foil with red wine and put it back in the smoker.
- At about seven hours in total, probe it: Adriano's shin was at 99°C (210°F) internal.
- Serve it on a bed of mashed potato and pour the juices from the bottom of the wrap over the top.
Read the video transcript
Hi, it's Adriano here, and today we're going to cook beef shin. First step: let's remove all the silver skin and extra fat. After you finish, it should look like this.
Now the meat is exposed, apply a layer of olive oil as a binder. Now apply a good coat of our beef rub. After that, we put it in a smoker at 275 Fahrenheit for four hours.
It's been four hours. Let's open up and check if we have a great bark. Yeah, looks good to me. Let's take it out and wrap it. We have a nice colour. Let's wrap it with foil and add red wine. We're using The Butcher's Cellar Malbec. Back to the smoker.
It's been seven hours, and our beef shin is probing 210 Fahrenheit internal temperature. Let's open it up and check it out. It looks great!
Let's put it on top of a bed of mashed potato. Now the money shot: let's pour all the juices left on the bottom over it. Let's check if it's tender!
Why this works
Beef Bomber combines salt, dehydrated vegetables, spices and ground coffee. The formula also includes beef tallow, giving it a different composition from the simpler Tommy Gun salt-and-pepper blend.
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