I was in the supermarket looking for inspiration. I was looking for some cut of meat I haven't done in a while (or preferably not at all, but that's a bigger challenge). To my surprise I found a veal roast. Great! I figured this is a perfect job for my offset smoker 'Rude Boy'. I figured I could smoke it, let it cool off, and then cut thin slices that resembled roast beef, so I could make me a delicious sandwich. So, that's what I did!
I trimmed some silvery membranes off, but there was very little trimming needed. I then applied 2 tbsp of Hank's Signature Steak Rub, and fired up my smoker. Using 100% oak wood. I ran it at 120-130° C (250-265° F). After 2 hours exactly the meat hit 62° C (144° F), so I took it out and tented it loosely with alu foil. I let it rest for 1 hour before I started slicing. Man, it was juicy! It was pull apart tender (like a brisket), and tasty. You could definitely pick up the rub flavors. The veal is very mild/gentle in flavor, so boosting it with a good rub is great. I think a good Cajun rub would be even better, gonna try that next time. Either way, if you can find a veal roast in your store, you gotta try this. It is veal-ly good
The roast
Rub applied
The smoker
Meat in the smoker (kinda lonely in there)
Meat after resting
And the finished product. Yum! Fancy a slice?
I trimmed some silvery membranes off, but there was very little trimming needed. I then applied 2 tbsp of Hank's Signature Steak Rub, and fired up my smoker. Using 100% oak wood. I ran it at 120-130° C (250-265° F). After 2 hours exactly the meat hit 62° C (144° F), so I took it out and tented it loosely with alu foil. I let it rest for 1 hour before I started slicing. Man, it was juicy! It was pull apart tender (like a brisket), and tasty. You could definitely pick up the rub flavors. The veal is very mild/gentle in flavor, so boosting it with a good rub is great. I think a good Cajun rub would be even better, gonna try that next time. Either way, if you can find a veal roast in your store, you gotta try this. It is veal-ly good
The roast
Rub applied
The smoker
Meat in the smoker (kinda lonely in there)
Meat after resting
And the finished product. Yum! Fancy a slice?
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