Here’s a classic pulled beef, this time made with veal. We’re adding plenty of flavor with the rub, mainly thanks to the allspice and onion powder, but with a bit of sting also.

Serves: 4

Ingredients

ImperialMetric

3-3.5 lbs veal or beef chuck
1.5 tsp salt
1 tsp allspice
1 tsp smoked paprika powder
1 tsp onion powder
0.5 tsp garlic powder
2 tsp mustard

1.5 kg veal or beef chuck
1.5 tsp salt
1 tsp allspice
1 tsp smoked paprika powder
1 tsp onion powder
0.5 tsp garlic powder
2 tsp mustard

Instructions

Start by rinsing the chuck in cold water and pat it dry with a paper towel. Trim any tendons and membranes. Mix all spices into a rub. Brush the chuck evenly with a thin layer of mustard. Now rub the chuck evenly with the rub, place it in a plastic bag, squeeze out all air, and store it in the fridge overnight.

Raw Veal Chuck

Raw Veal Chuck

Rubbed Veal Chuck

Rubbed Veal Chuck

Fire up your grill and prepare it for indirect grilling at around 225°F. Once it is up and running you place the meat on the grates. Leave it there until the inner temperature reaches between 194° F and 203° F. You know it’s ready when the temperature probe can be wiggled quite easily.

Remove the chuck and wrap it snugly in aluminum foil. Then wrap it in a thick towel, and let it rest for an hour. Unwrap the package and enjoy, either by serving it with mash, or in a wrap.