Recipes in the world of Flavilo

Smoked BBQ veal knuckle served

Smoked BBQ Veal Knuckle

Smoked BBQ Veal Knuckle is a special dish that combines the natural tenderness of veal with American BBQ techniques. Slow smoking makes the veal tender and juicy, while the BBQ glaze adds a sweet and smoky flavor. Veal is traditionally a popular ingredient in European and Mediterranean cuisine, but it is becoming increasingly popular in the American BBQ world. The smoke from oak or cherry wood especially highlights the natural flavor of the veal, while the combination of honey and smoked paprika creates a unique taste. This dish is an ideal choice for an authentic BBQ party, family barbecue, or even a festive table. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 9 hr
Total 9 hr 30 min
860 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2500 g Veal Knuckle
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Hungarian Sweet Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 3 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (Oak, Hickory, or Cherry)

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    Preparation Steps

    1

    Wash the veal knuckle and pat it dry with paper towels. Use a sharp knife to remove any excess membrane.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Generously rub this mixture all over the veal knuckle.

    3

    Place the meat in the refrigerator and let it rest for at least 6 hours to allow the flavors to meld.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare your chosen smoking wood for the desired flavor.

    5

    Place the veal knuckle on the smoker rack and smoke for 5-6 hours, or until the outer bark has set and the internal temperature reaches 165°F (75°C).

    6

    Spritz with apple cider vinegar every 1-2 hours to maintain moisture and promote bark formation.

    7

    In a small bowl, combine the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    8

    Once the meat reaches an internal temperature of 165°F (75°C), brush it with the glaze, then wrap it in butcher paper or aluminum foil and return it to the smoker for another 3-4 hours, or until the internal temperature reaches 195-200°F (90-93°C).

    9

    Remove the veal knuckle from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    10

    Thinly slice or shred the meat and serve with fresh bread, grilled vegetables, or coleslaw.