Hi all - Every year I get a side of beef from the local farm. I've got about 25 lbs of meaty beef shins that look like the one below. I intend to use all of the bones and some of the meat to make a big batch of stock but I figure there's got to be something I can do with some of the meat. From what I've read the shin meat is very tough like chuck roast or brisket so I was thinking maybe I could throw it on the smoker. Anyone tried this before?