Southwestern Veal Shoulder 6 pound Veal Shoulder 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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