Veal Brisket is smoked low and slow in this recipe for a delicious and juicy finished dish. Check out this great recipe from Feygin Foodie! This brisket is smoked for about ten hours, and kept from drying out with apple juice and apple cider vinegar for a delicious sandwich protein.
Make sure you are using an internal meat thermometer to keep an accurate watch on the temperature, and so you know when the meat is done! Use your favorite BBQ seasoning when prepping! Those flavors will shine through with this brisket, even more then they would with beef because veal has such a light flavor.
Why Veal Brisket?
Veal brisket comes from the same part of the veal calf that beef brisket comes from a beef cow. It is also smaller because the animal is smaller, and there is less fat on it. There is still plenty of flavor in the end, it’s just a lighter one than beef. If you come across one of these, they are worth trying out! Check out hoe juicy the brisket is in the video from Feygin Foodie below!
Serving the Brisket
You can serve your veal with anything you would serve with beef brisket! Some great ideas are mac and cheese, corn on the cob, or a nice side salad. Have the brisket on bread as a sandwich, or serve it directly on top of a green salad! Break it up and throw it in some mac and cheese. However you decide to eat it, it is bound to be delicious.
Looking for more delicious BBQ and grill recipes, check out all our burgers or our great chop recipes!
