Low and Slow: Christmas Smoked BBQ Veal Brisket


Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket 🙂

Brisket pieces

Brisket pieces

I had ordered a 3 kg (around 7 pounds) veal brisket from my local butcher: an excellent piece of meat:

Full Raw Veal Brisket

Full Raw Veal Brisket

Veal brisket is thinner than normal beef brisket. The full size brisket is only about half as thick as a normal beef brisket. I had it with the bones removed and the fat trimmed:

I have salted it the day before on both sides with about half of a tea-spoon salt per pound, then folded it together.

Folded Raw Veal Brisket

Folded Raw Veal Brisket

I plan to smoke it folded that way to have it thicker and to avoid that it dries out. Then I had put it back into the fridge to rest over night.

Fired up the smoker at 05:45 am, and put my dry rub (garlic powder, onion powder, red pepper powder and brown sugar) on it:

Dry Rub on Veal Brisket

Dry Rub on Veal Brisket

One hour later at 06:45, put the veal brisket into the smoker

Veal Brsiket starting point

Veal brisket starting point

Then let it smoke. Keep the fire going and the smoker temperature between 200°F and 250°F (93°C-121°C). Target is a brisket core temperature of 185°F (85°C) and then put it into a cooler for 2 hours.

Smoker in action

Smoker in action

I’m using Beech wood this time, with the bark removed.

Firebox

Firebox

 

After three hours, the brisket reached a core temperature of 66°C:

Veal Brisket after 3 hours

Veal Brisket after 3 hours

Quick check after 4 hours, with a temperature of 73°C:

Veal Brisket after 4 hours

Veal Brisket after 4 hours

Here a shot after smoking it for 6 hours. It reached an internal temperature of 77°C at that time.

Veal Brisket after 6 hours

Veal Brisket after 6 hours

Keep going the fire:Smoker Firebox

 

After 8 hours, reaching a core temperature of 81°C:

Veal Brisket after 8 hours

Veal Brisket after 8 hours

Finally, after 10 hours in the smoker, the brisket reached 87°C. It had a nice black bark on it:

Brisket after 10 hours

Brisket after 10 hours

Then wrapped into aluminium foil and put into an isolated box so it can rest the next 1-2 hours. I have kept the temperature sensor attached so I can continue monitoring the temperature:

Wrapped in Foil

Wrapped in Foil and put into a cooler box

The temperature increased very nicely up to 87°C when I took it out of the smoker. It increased a bit in the cooler, but then remained stable:

Veal Brisket Temperature Curve

Veal Brisket Temperature Curve

Result

After resting the brisket for two hours, time to check it:

Unwrapping the Brisket

Unwrapping the Brisket

The bark had softened a bit, but overall very few juices have left the brisket, a very good sign.

Cutting the Brisket

Cutting the Brisket

Very juicy and tender, the meat was nearly falling apart, with a nice smoke ring:

Brisket pieces

Brisket Pieces

At the end, there was still a bunch left which we pulled: so we will have for brisket sandwiches tomorrow too 🙂

Veal Brisket Pieces for Sandwiches

Veal Brisket Pieces for Sandwiches

Summary

Using veal for brisket instead of normal beef has very well paid off. It was not any different from using beef, except that the brisket was thinner. I think that the idea to fold it to a thicker piece of meat was a good idea: the brisket was juicy, full of flavour, with a nice smoke taste. Could have been a bit more spicy, but that’s more my personal preference. In any case, this style of brisket is something to smoke again.

Happy Merry Christmas 🙂

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4 thoughts on “Low and Slow: Christmas Smoked BBQ Veal Brisket

  1. Pingback: Low and Slow: Christmas Smoked BBQ Veal Brisket | Foodfhonebook

  2. Pingback: Sous-Vide Cooking: Beef Sirloin Steak | MCU on Eclipse

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