Smoked Veal Shoulder Roast with Caramelized Onion Brown Sugar BBQ Sauce

Cut:  | Servings: 8 Sandwiches

Cooked low and slow and basted with a beery, buttery BBQ sauce, these hearty veal sandwiches are worth waiting for!

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Grill Accessory Smoking Tube or Box or Aluminum Foil 
Wood Chips (oak, cherry, maple)   
Aluminum Foil 

1 x 3-4 lbs Ontario veal shoulder roast 
4 tbsp Dijon mustard 
4 tbsp steak spice 
1 cup room temperature dark beer (stout, porter or dark ale),  
½ cup butter 
½ cup hickory smoke BBQ sauce  
3 tbsp canola oil 
2 large onions, thinly sliced 
1 tsp chopped fresh thyme 
Salt n freshly ground black pepper, to taste 
¼ cup brown sugar 
¼ cup dark beer (stout, porter or dark ale)  
1 cup hickory smoke BBQ sauce 
8 rustic buns/rolls 
8 tbsp. onion dip 
8 slices gouda cheese 



Set up your gas grill for indirect cooking. Place a foil tray under the grill grate on the left-hand side of the grill (this side will remain off). Fill the tray with water and replace grill grate.

Brush the veal shoulder roast with Dijon mustard smearing the mustard evenly over the entire surface of the roast. Season liberally with steak spice and set aside.

In a small sauce pot combine 1 cup of beer, 1/2 cup butter and ½ cup hickory smoke bbq sauce. Warm slowly until butter is melted. Remove from heat set aside for basting.

Fire up the right side of your gas grill and bring the temperature up to 235-250°F.

Place the seasoned veal shoulder roast onto the grill grate over the water-filled foil tray. I recommend using a digital thermometer to monitor internal temperature of the meat. Insert the thermometer into the center of the roast and set alarm for internal 165°F.

Place smoke chips into grill, close lid and start the smoking process. This will take approximately 3 to 4 hours to reach an internal temperature of 165°F. Periodically check the roast and baste with a little beer/butter mixture to help keep the roast moist and tender.

While the shoulder roast is smoking prepare the caramelized onions. In a medium-sized fry pan, over medium-heat, sauté the onions in canola oil for 20-30 minutes stirring frequently until the onions are golden brown and tender. Season to taste with a little fresh thyme, salt and freshly ground black pepper. Set aside keeping warm.

In a small bowl combine ¼ cup of each brown sugar and dark beer with 1 cup of hickory smoke bbq sauce. Mix well and set aside. This will be for adding to the smoked pulled shoulder of veal.

Open grill and carefully place the roast onto a large square of aluminum foil. Brush liberally with beer/bbq/butter sauce mixture and wrap tightly in 2 sheets of aluminum foil. Return to the grill, placing over the water tray, insert probe and set alarm temperature for internal temperature of 200-205°F. Close grill lid, maintaining grill temperature of 235-250°F. This should take approximately 2 hours to reach the internal temperature.

Remove from grill and let rest keeping warm for 20 minutes.

Carefully open the foil wrap, being careful not to spill any of the tasty juices inside. Transfer the smoked veal roast into a large bowl, pour the juices into a small bowl and reserve to drizzle onto the veal roast after shredding.

Shred/Tear/Pull the shoulder roast into 1-2 inch chunks/strips, not too finely pulled. Chunky is better.

Drizzle meat with reserved juices and add ¼ cup of the brown sugar/beer/hickory smoke BBQ sauce.

Season to taste with salt and pepper and gently mix, cover and set aside keeping warm.

Preheat broiler of your oven and toast the buns until golden brown. Place bun bottoms onto a cookie sheet. Schmeer the bottom of the bun with onion dip, top with a mound of caramelized onions, add a hefty portion of smoked/pulled veal shoulder roast. Drizzle with extra sauce and top with slices of gouda cheese.

Place under broiler for 2 or 3 minutes to melt the cheese.

Remove from oven, add toasted bun top, and serve immediately with extra sauce for dunking.

Source: Ted Reader BBQ (tedreader.com)