Smoked Veal Brisket 🍖🐄 Americas Most Controversial Meat: I was given 2 veal brisket points so I decided to tie them both together and inject with tallow to prevent it drying out while it smoked. The Veal underwent a slow smoke at 225°F on my @Kamado Joe until reaching an internal temp of 165°F. I then wrapped in butchers paper with an extra dose of tallow, it emerged at 195°F, with some pretty good flavor. It was like a cross between pork and beef. Not my all-time favorite, but really good flavor none-the-less. While veal remains a controversial topic in the United States due to concerns about animal welfare, I wanted to make sure I gave this cut of meat the same care I would a normal brisket. Increasing my chances of making something delicious out of it. Let me know if you’ve had veal and please give me some advice on how to properly cook it! #veal #barbecue #smokedmeat #steaktiktok #brisket #meateater #fyp