Ingredients
2 veal brisket points
Mustard (for binding)
Tallow (for injection and coating)
Salt and freshly ground black pepper (to taste)
Your favorite dry rub or seasoning blend (adjust quantity to taste)
Butchers paper
Tools
Smoker
Food Thermometer
Kitchen Twine
Food Injector
Butchers Paper
Basting Brush or Silicone Brush
Cutting Board and Knife
Prep Bowls
Heat Resistant Gloves
Chimney Starter (if using charcoal)
Fuel and Wood Chips/Chunks
Aluminum Foil (optional)
spray Cooking
Directions
Step 1
Begin by trimming excess fat from the veal brisket points, leaving a thin layer for flavor and moisture.
Step 2
Brush a thin layer of mustard over the surface of the brisket to act as a binder for the seasoning.
Step 3
Mix the dry rub or seasoning blend with a small amount of salt and pepper to create a flavorful seasoning mix.
Step 4
Place the two veal brisket points side by side, slightly overlapping.
Step 5
Carefully roll the brisket points together to create a compact, cylindrical shape.
Step 6
Use kitchen twine to tie the rolled brisket securely, ensuring it holds its shape during smoking.
Step 7
Melt the tallow until it's in liquid form but not too hot.
Step 8
Fill a food injector with the melted tallow.
Step 9
Inject the tallow evenly into various parts of the rolled brisket to ensure moisture and flavor retention.
Step 10
Preheat your smoker to 225°F (107°C).
Step 11
Place the prepared veal brisket onto the smoker grate.
Step 12
Smoke the brisket at 225°F until it reaches an internal temperature of 165°F (74°C). This slow smoking process allows the meat to absorb the smoky flavors.
Step 13
Remove the brisket from the smoker and place it on a sheet of butchers paper.
Step 14
Brush an additional layer of melted tallow over the surface of the brisket.
Step 15
Wrap the brisket tightly in the butchers paper to help retain moisture.
Step 16
Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 195°F (90.5°C). This higher temperature ensures the meat becomes tender and easily pull-apart.
Step 17
Once the desired internal temperature is reached, remove the brisket from the smoker.
Step 18
Allow the brisket to rest in the wrapped paper for about 30 minutes. This rest period helps redistribute the juices and ensures a tender result.
Step 19
Carefully remove the twine and unwrap the butchers paper.
Step 20
Slice the veal brisket against the grain into thin, mouthwatering pieces.
Step 21
Serve the smoked veal brisket slices with your favorite barbecue sauce, coleslaw, or other side dishes of your choice.
