Thor's hammer. It's still not right.

Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.