Star Beque

Veal Brisket (SBQ, Ep. 2)

Star Beque
Veal Brisket (SBQ, Ep. 2)

AKA "Breast of Veal", this comes from the same muscle group(s) as the classic brisket from grown-ass bovine (front of belly, between front legs).  It's way more forgiving to cook than its more mature version, however, and often comes with rib bones attached, providing a bonus cut of meat.  Regardless of how you may feel about the farming of veal calves, the truth remains that they are DAMN delicious and tender as a a virgin's...you know.  Don't forget to check out "Star-B-Q, Ep. 2" while you cook/enjoy this dish, and to giggle along with Fode & Beed as they watch "Star Wars:  Attack of the Clones"!

What you will need:

  • One Breast/Brisket of Veal (usually weighs around 2-4 lbs)
  • High-Q Cranberry Juice
  • Precisely one shitload of Fode's Basic Bovine Rub (find it in the "Seas'nins" section)
  • Fresh Rosemary
  • Extra Virgin Olive Oil (or any decent-Q Olive Oil)
  • BBQ Grill or Slow Cooker
  • Hickory wood (for outdoor cooking)

How you do it:

  1. Trim any silverskin (a membrane that looks like its name) and tallow (tough, dense fatty tissue) from the flesh with a sharp-as-fuck knife.  There shouldn't be a ton of it to deal with, but do NOT trim any "real" fat.  If you're not sure, leave it all on.  You won't die, I promise.
  2. With a fork or toothpick, poke 8-12 small holes into the surface of the meat, spread out evenly.  This helps the marinade sink into the fibers for extra moisture retention later.
  3. Rub the meat down with a thin coat of olive oil, then lightly cover the surface with salt and pepper.  Don't go too crazy on the S&P because you're going to use more after marinading.  Let the brisket rest on the counter for around 10 minutes, then drop it into a gallon-sized freezer zip-bag.
  4. Strip 3-4 stalks of Rosemary of their leaves, and coarsely chop the leaves up before mixing them with about 12 ounces of CranJuice.  Pour the JuiceMary mixture into the zip-bag and seal that fucker tightly, squeezing the air out as you zip.  Use your fingers to massage the juices into the meat, and lay it in the fridge for as long as you can (overnight is preferable, but at least 2 hours if not).
  5. Every couple of hours, turn the meat over in the fridge like a coin; heads up for a couple hours, tails up for a couple, and so forth.
  6. About 20 minutes before cooking, get your fire started or your oven pre-heated (TARGET Temp.=275-300 degrees-F.  This is in the range of what's known as a "Hot-'n-Fast" cook).  Remove the meat from the fridge at this time and give it another massage before taking it out of the zip-bag and laying it on your cutting board.  Reserve the marinade on the side so you can use it again.
  7. While your fire/oven is heating, coat the veal with a generous amount of Bovine Rub and spank its ass a bit.  Let it sit until you're ready to throw it on the pit.
  8. When your pit is up to temp, put your veal on the grate and keep the lid closed for at least 45 minutes.  During this time, you can transfer the leftover marinade from the zip-bag to a small pot on the stove.  Set the heat super low, and add a few pinches of the Bovine Rub.  Stir occasionally, and keep covered.  You can turn the stove off when it's steamin' hot, or you can skip the stove altogether and just keep it on far edge of the grill for constant heat and additional smoke.  Again, keep it covered.
  9. At about the 45-minute-to-1-hour mark, give your meat a healthy mop-down with the hot marinade.  Re-mop every 20ish minutes after that, but keep that grill covered in between.  Make sure your fire is clean and your heat is constant, and that your grill produces a thin blue smoke.  Obviously, the oven doesn't have these inherent challenges, but neither does it have the inherent flavor of the outdoors.
  10. Your meat is ready to tent-wrap in aluminum foil (see "Tricksters and Tipsters" section for tent-wrapping) when it reaches an internal temp of around 165 degrees, which should take about 2-2.5 hours.  In the foil wrapping, you want to lay down a thin bed of marinade, and a gang of butter squares (maybe 1/8-stick), then a dusting of Bovine Rub.  Lay the meat on that mixture, then repeat the layering backwards (Rub, Buttah, Marinade).  Seal your tent up and put the meat back on the grill for another 20-30 minutes.  If you keep your grill closed, you can extinguish your fire and use the leftover heat.
  11. When you finally remove the veal, pop a small hole into the tent-wrap and let the meat rest for about 10 minutes.
  12. Cut the meat into slices against the grain.  You should have a nice pink smoke ring if you used the grill, and the meat should be pink-brown in the center.  Use your brush or baster to coat the cut veal with the foil drippings, and serve as-is or with jus on the side.

*BREW PAIRING:  Enjoy this shit with a New Belgium Ranger IPA, or a glass of red wine (not from a box).