Southwestern Veal Shoulder
Southwestern Veal Shoulder
6 pound Veal Shoulder
For the Southwestern Rub:
2 teaspoons chili powder (10ml)
1 teaspoon cumin, ground (5ml)
1 teaspoon oregano, ground (5ml)
1/2 teaspoon garlic powder (3ml)
1/2 teaspoon onion powder (3ml)
1/2 teaspoon black pepper, ground (3ml)
1/4 teaspoon cinnamon, ground 1.5ml)
8 cups mesquite wood chips.
To make Southwestern Rub, place all rub ingredients in small bowl and stir until blended. Rub evenly over veal. Rest in the fridge for 4 hours or overnight.
Soak 2 parts of the chips in water for 1 hour.
Preheat grill to 250º F/120ºC
To make smoke pouch, Drain wet wood chips and squeeze the excess water out. Spread them evenly on a large piece of tin foil. Place 2 cups of the dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork and puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat. Make 3 smoke pouches.
Place smoke pouch under grill, close lid and wait for smoke
Place veal on cool side of grill. Close the lid and leave to smoke for 3 ½ hours. Change smoke pouch each hour.
6 pound Veal Shoulder
For the Southwestern Rub:
2 teaspoons chili powder (10ml)
1 teaspoon cumin, ground (5ml)
1 teaspoon oregano, ground (5ml)
1/2 teaspoon garlic powder (3ml)
1/2 teaspoon onion powder (3ml)
1/2 teaspoon black pepper, ground (3ml)
1/4 teaspoon cinnamon, ground 1.5ml)
8 cups mesquite wood chips.
To make Southwestern Rub, place all rub ingredients in small bowl and stir until blended. Rub evenly over veal. Rest in the fridge for 4 hours or overnight.
Soak 2 parts of the chips in water for 1 hour.
Preheat grill to 250º F/120ºC
To make smoke pouch, Drain wet wood chips and squeeze the excess water out. Spread them evenly on a large piece of tin foil. Place 2 cups of the dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork and puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat. Make 3 smoke pouches.
Place smoke pouch under grill, close lid and wait for smoke
Place veal on cool side of grill. Close the lid and leave to smoke for 3 ½ hours. Change smoke pouch each hour.
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