← Back to recipes

veal-brisket

Indulge in the rich and succulent flavors of this smoked veal brisket, meticulously prepared to ensure a tender and mouthwatering experience. Two veal brisket points are expertly rolled and tied together, and then infused with tallow to maintain their juiciness throughout the smoking process. The meat undergoes a slow smoke at 225°F until it reaches an internal temperature of 165°F, absorbing the smoky goodness. To enhance the flavor and texture, the brisket is wrapped in butchers paper with an extra dose of tallow and allowed to cook until it reaches an internal temperature of 195°F. The result is a perfectly smoked veal brisket with a deliciously flavorful crust and tender, melt-in-your-mouth interior. Mustard is used as a binder to ensure the seasoning adheres to the meat, adding an extra layer of taste to every bite.

Ingredients