Add all ingredients into a blender and blitz. Set aside.

On a tray oil and sprinkle Smokin South Texan all over. Let sit for 1 hour. Set your smoker to 100c.

Place the shin standing upright in the smoker for 1 hour. Increase the temperature to around 190c and cook for a further 2 hours.

Place the shin into a wrap pocket of three tin foil in a cross with 1 piece of baking paper, carefully edge up the sides and cover with the cider and add some more Smokin South Texan.

Completely wrap and cook for further 3.5 – 4.5 hours or until a skewer can be inserted through the beef like soft butter.

Take out, let cool for 10 minutes then pull apart. Season with salt and a little more Texan then place onto bowl. Pour over the chilli sauce and away you go.