Help with veal breast

[cooker613]

received a couple of prime veal breasts. On the theory everything tastes better with smoke. I’m looking for suggestions, tips, etc. So, do I smoke it as rack of ribs? Bone it out and cook like a baby brisket? Cut a pocket and stuff and smoke roast? Or just give up and braise in oven?
All ideas / suggestions appreciated.

 

[gmc2003]

I would smoke them like beef ribs. They're usually pretty fatty so it will take a while to render the fat out. The last batch of beef ribs I did I took them to 205 and they were tender as all heck.

Good luck, and let us know what you decided and how they turned out.

Chris

 

[Gwanger]

I would smoke them like beef ribs. They're usually pretty fatty so it will take a while to render the fat out. The last batch of beef ribs I did I took them to 205 and they were tender as all heck.

Good luck, and let us know what you decided and how they turned out.

Chris

Good luck with veal breast, last time I used veal breast it was mostly bone as I was looking to get veal from breast for sausage but was totally disappointed with the little meat that I got.I would cook same as you would lamb.

 

[sauced]

I would smoke them like beef ribs. They're usually pretty fatty so it will take a while to render the fat out. The last batch of beef ribs I did I took them to 205 and they were tender as all heck.

That is what I would do as well. I always cut a pocket, then stuff them and slow cook, covered, in the oven. Yes, lots of fat but boy always comes out great.

 

[cooker613]

I would smoke them like beef ribs. They're usually pretty fatty so it will take a while to render the fat out. The last batch of beef ribs I did I took them to 205 and they were tender as all heck.

Good luck, and let us know what you decided and how they turned out.

Chris

Had crazy idea. Would it be to weird to bone it, cure it, smoke it, and pretend it’s bacon?

 

[gmc2003]

You could try it, Pretty sure it's not going to taste anything like bacon. How much meat is on the breast?

Chris

 

[cooker613]

At its thickest ~1 1/2 in thick. And as for not tasting like bacon, it seems to me that veal being a pretty neutral flavored meat would absorb the smoke flavor and taste good.

And there’s also the fact I’m not exactly sure what bacon tastes like. I’ve only tasted it once about 50 years ago, when in college. (I’m and Orthodox Jew, and that was my rebellion in the 60s )

So, any advise is most gratefully appreciated!

 

[gmc2003]

Well then I'd cook it like beef ribs and brisket. Cook at 250* wrap at 165* with some Worcestershire sauce, french onion soup or beef broth, maybe some butter and a little more rub. Remove from foil around 195* and start probing until tender(should be between 200 and 205*). Then enjoy. Veal is pretty tender as it's a baby cow usually male. Bacon comes from the pig totally different tastes. I wish I could explain what bacon tastes like, but I wouldn't do it justice. Good luck and let us know what you decide and how it turns out. Done correctly ribs are fantastic.

Chris

 

[cooker613]

That sounds like the best idea. Think I’ll go for cherry wood.
Thanks for the ideas. Appreciate it.

 

[cooker613]

Veal breast update:
Gave it a dry rub, popped it on the Big Joe @225 - 230 for about 5 hrs. Over cherry wood. Wrapped it @160, and continued to ~203 and passed the toothpick test. After an hour or so rest the bones just eased out as easy as could be. Will slice it up for Shabbas lunch. Did notice a rather distinct fat layer through the middle.

Maybe next time I’ll cure it first, then smoke it, debone it, slice it and treat it like bacon. Just thinking out loud.

 

[azilify]

cooker613,
Just found bone-in veal breast for $8/lb! Got about 5 lbs and felt like I was robbing the place. I saw your vacon post, but I don't have the skills to debone. Have you done more experimenting with smoking as ribs? Any additional advice?
(I plan to eat it Fri night, so no issues with timing of reheating for the next day.)
Thanks in advance!