I was in our local Italian-American Supermarket and something caught my eye in the butcher case. A hunk of meat sold as Veal Breast. It weighed about 6 lbs so I opted for half of this. At a $1.49 a lb, no big risk. I never smoked veal before so I kind of improvised. There wasn't too much fat exposed so I removed the membrane and did a dry salt brine. Hardly any moisture was removed after 6 hours. I then used some Memphis Dust and started the smoke process. Had the PBC going at an average pit temp of 230F. After 3 hours I wrapped in foil for another 45 minutes and it was done. As it was too early for dinner, I placed it in a cooler, in a towel, etc. Time for dinner; what a pleasant surprise. It was tender, tasty and really juicy. These ribs were huge and full of meat. My only regret was not buying the entire piece. If you want to try something different, try some veal ribs
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