Smoked Beef Shin (Thor's Hammer)

For the rub

1. Apply yellow mustard evenly all over the beef shin to act as a binder.

2. Season the beef generously on all sides with the BBQ rub.

3. Smoke the beef at 195°F (90°C) until it reaches an internal temperature of 195°F (90°C), about 2 hours.

   Then 120 min of waiting

For braising

4. Place the smoked beef shin upright into a large oven-safe pot or Dutch oven.

5. Add the garlic head, black peppercorns, coriander seeds, and pour over the melted beef tallow until the meat is submerged.

6. Cover tightly with parchment paper and the pot lid.

7. Transfer to the oven at 200°F (95°C) and braise for 12 hours.

   Then 720 min of waiting

For the glaze

8. Remove the cooked garlic cloves and spices from the beef tallow using a slotted spoon.

9. Blend the braised garlic with Worcestershire sauce in a small processor until a smooth glaze forms.

To serve

10. Brush the glaze generously over the cooked beef shin.

11. Return to the oven at 400°F (200°C) for 10 minutes to set the glaze before serving.

    Then 10 min of waiting

12. Smoking the beef shin first builds flavor, while braising it submerged in beef tallow breaks down the tough connective tissue without drying out the meat.