It was a warm Saturday so I decided to smoke some meat.
I started with a part of veal we call here the "house of kidney" I don't know what it is called over there of your side.
I applied some magic dust rub and then into the double barrel smoker
Every 40 min I mop it with a little with some rub in beer
Then added some butter and my own meat sauce, wrapped it in foil and back into the smoker
After IT reached 170F I took it out for some glazing into the oven
Then into the plates
The money shot!!