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An old cook, but I've heart a few yanky feelings this week with my pulled pork. I think this was a better cook, so I'ma back for more. Injected with beef dripping (tallow) Salt & pepper only rub, salt applied the evening before & left open in the fridge. Pepper applied morning of the cook. Smoked heavy @ 120°c (go to Google if you it in old English) for 4 hours Sucked out the melted bone marrow & re-injected to the meat Placed in a tray & foil wrapped, cooked in the oven @ 130°c for 2 hours until 95°c internal & tender throughout. Rested for an hour & pulled. Remaining bone marrow used as sauce/gravy. This made the best tacos l've ever had & was a super easy cook with epic results Beef shin weighed in at 2.5kg, bone was around 28cm with 5cm french trimmed. Cost me £23. Thank you
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