Smoked Veal Ossobuco

[Strat50]

We did a veal osso bucco at the restaurant a couple weeks back. I posted it here (somewhere) with pics. Easy and tasty.

[Dewesq55]

This gives me an idea. There always nice looking beef shanks available in my local supermarket. I'll bet they would be good brisket or short rib style in the smoker.

[bbqoaf]

Had a big plan to do beef short ribs on Sunday, but my source had none, and since veal ossbuco's were on sale, I thought why not?

After dry brining, I created a rub similar to BBBR which included a little sugar, sweet paprika, onion and garlic powder, ground rosemary and ground mixed peppercorns and let them sit in rub for about 2 hours. Smoked 'em on the Webber at 225 and took 'em off when they hit 203. Delicious, bark could have been better as I was pressed for time and didn't do the final sear as well as I could have (beer consumption was also a factor at this point). If I had to nit pick, they were also a little dry. I think next time I will either buy thicker cuts to try to retain more moisture or slow smoke for a few hours and finish in a braising liquid.

Served with cheese toast, Grannies Texas Beans http://amazingribs.com/recipes/beans...xas_beans.html and Latkes http://amazingribs.com/recipes/potat...es_latkes.html. We had a bunch of zucchini in the fridge, so my mix was about 2/3 potatoes and 1/3 zucchini for the Latkes. They turned out great, the zucchini adds a really nice subtle flavour and texture.

Has anyone else ever done a veal ossobuco?