Smoked Beef Shin

Beef shin, also known as the shank, is a cut of meat that comes from the lower leg of the cow. This cut is often overlooked due to its tough texture, but with proper cooking techniques, it can be transformed into a delicious and tender dish. One of the best ways to cook beef shin is to smoke it low and slow, which helps to break down the connective tissues and makes the meat incredibly tender and flavorful.

Smoked beef shin is a great option for those who are looking for a hearty and satisfying meal. It’s perfect for a family dinner or for serving at a dinner party. With its rich, beefy flavour and tender texture, this dish is sure to be a crowd-pleaser. It also looks pretty impressive standing proud on the table.

Smoked Beef Shin

Here’s a simple recipe for slow-smoked beef shin:


  • 2-3kg beef shin (they really vary in size and weight, so whatever you can get will work fine)
  • Your favourite beef rub


  1. Preheat your smoker to 250°F.
  2. Trim any hard fat and silver skin from the shin, exposing as much meat as possible.
  3. Season the beef shin generously with your chosen rub.
  4. Place the beef shin in the smoker and smoke for a few hours.
  5. Spritz any dry spots on the shin to keep it moist.
  6. Once the shin hits around 160f internal you can decide to wrap in foil to speed up the cook, or just let it ride out.
  7. Start checking for tenderness around 200f internal. From here you’re ignoring temp, and looking for tenderness. You want your temp probe to enter with no resistance, all over the shin.
  8. Once it’s “probing like butter,” remove the beef shin from the smoker and let it rest in foil for about at least an hour before pulling and serving.
Smoked Beef Shin

Serve it up with your favourite sides, but it’s amazing in tacos. It doesn’t matter who you’re cooking for, a smoked Beef Shin standing up on the table is an absolute crowd-pleaser. So why not give it a crack, and see for yourself just how delicious and tender smoked beef shin can be.

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