Smoked Shredded Veal with Barbecue Sauce



  • 1 kg (about 2 1/4 lb) Quebec Veal blade roast without bone

Dry marinade

  • 45 ml (3 tbsp) kosher salt
  • 45 ml (3 tbsp) smoked sweet paprika
  • 30 ml (2 tbsp) onion powder
  • 30 ml (2 tbsp) garlic powder
  • 30 ml (2 tbsp) cracked black pepper
  • 15 ml (1 tbsp) brown sugar


  • 160 ml (2/3 cup) honey
  • 125 ml (1/2 cup) ketchup
  • 125 ml (1/2 cup) brown sugar
  • 30 ml (2 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) Worcestershire sauce
  • 15 ml (1 tsp) garlic, chopped
  • 10 ml (2 tsp) Sriracha Asian pepper sauce


  1. Preheat the smoker as directed by the manufacturer until a temperature of 121°C (250°F) is reached. Add hickory wood to the smoker.
  2. In a bowl, mix the ingredients of the dry marinade.
  3. Coat the veal blade roast with dry marinade by rubbing the flesh with your hands.
  4. Place the roast on the hot rack of the smoker.
  5. Smoke for 6 hours until the internal temperature of the meat reaches 82°C (180°F) on a cooking thermometer inserted in the center of the roast.
  6. Remove the roast from the smoker’s pan and wrap in foil.
  7. Put the meat back on the hot rack of the smoker. Smoke for about 2 hours until the internal temperature of the meat reaches 96°C (205°F) on the cooking thermometer.
  8. Remove the meat from the smoker and let stand for 30 minutes in the foil.
  9. Shred the meat with a fork.
  10. In a saucepan, combine the ingredients of the sauce. Heat for 1 to 2 minutes.
  11. Add the frayed veal to the saucepan and stir.
  12. Serve this frayed veal on nachos, pasta or in tacos.


Photo credit: Pratico-Pratiques