smoked veal breast?


 
M

Michael Campisi

New member
Has anyone ever tried this? I bought a veal breast today, and am eager to see the results. Their were Veal briskets as well, but the breats looked like the better candidate for "low and slow"...

Thanks!
 
I have never smoked one. I used to stuff then roast them, often with a little liquid added to the pan and the pan covered for the first 3/4 of the cook. You might want to try a stuffing (I mostly used a bread-based one with sausage and Swiss chard) and I would recommend a higher cook temp--maybe 275-300. You might consider foiling during the cook as well.

Someone else might have other, better ideas.
 
It's an interesting concept. The fat on a veal breast is usually deposited in a layer between the meat and the skin. It is considered better if the fat is actually marbled within the muscle for low and slow work. Still, it might work. A layer of bacon over the top couldn't hurt. Let us know how it goes if you try it.

Cheers
 
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