|Banner advertisements by bbqads.com|
Cousin is bringing me an elk brisket down to the Royal Friday morning. Going to throw in on the smoker that morning. How the heck do you smoke an elk brisket? Elk is very very lean. I thought about layering bacon across it. DO I need to literally wrap it in bacon? Cook it in a full pan to retain as much juice as possible? My beef briskets aren't that fantastic. Now I've got to cook an elk brisket? And to what temp do I cook it? 195-200 like beef brisket? Help!!!!
The BBQ Forum Home Page