Smoked Veal Brisket

 I ordered a Veal Brisket from the local butcher shop.

It was a lot larger than I expected... online sources suggested it would be 3-4 lbs, but this was 11+ lbs. Consequently, the $20/lb was felt quite a bit more acutely!

 Having said that, it was absolutely delicious, and in my honest opinion, better than normal Beef Brisket. It had less of a beefy punch, with a more subtle almost pork-like flavor, but it was extremely tender. It was quite possibly the juiciest meat I've ever eaten!

 I cooked it two ways. The first piece, which was mostly point, I smoked like a traditional Beef Brisket. I smoked it up to 203F and pulled it off and let it rest.

 

I smoked it with Cherry Wood in leiu of my usual Mesquite because I knew it would have a sublte flavor. 10/10 would eat again! I'm not sure I would pay $20/lb for it again, though.
 

 The second piece was a strip of Flat, and I initially cooked it like a Steak. I had heard you could reverse-sear it to 135F and it would be just fine due to the nature of veal. It was not, at least not when trimmed like a briket. Had I trimmed ALL of the fat off, it would have worked just fine, but as it was, the fat simply did not render Sous-Vide at 135F for 4+ hours. It was still chewy and bad. So, I put it in the oven, brought it up to 205F, and that "saved it" and I ate it just like brisket. It was also delicious!

The remaining flat I put in the freezer... it was too big to cook for my family at this time. Perhaps I'll revisit this topic later on.