Veal Brisket with Helvetic Barbeque Goldfinger Rub

A successful alternative to the “normal” brisket! The usual brisket uses beef brisket and usually Coffee Rub. Today I’ll show you how to prepare a golden veal brisket.

For the veal brisket you’ll need:

To start, you can rub the veal breast with Helvetic Barbeque Goldfinger seasoning blend. Wrap in foil or cover with plastic wrap and let marinate overnight in the refrigerator.

Before smocking, take meat out of the refrigerator for about 2 hours so that it comes to room temperature.

Set your oven / grill / pellet smoker to 120 °C and let the marinated brisket cook over indirect heat for approx. 8 – 12 hours until the core temperature is approx. 70 °C.

Now wrap your veal brisket in aluminum foil and add about a teaspoon of stock and 1 dl of water.

Then the veal brisket is returned to the smoker until the core temperature reaches 90 °C.

Now remove the veal brisket from the smoker and let it rest, covered, for about 15 – 30 minutes so that the juices are drawn back into the meat.

Now you can cut the veal brisket into strips about 1 cm thick (across the grain of the meat) and serve!

Of course, we’d love to see a photo of your veal brisket!

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