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In Reply to: elk brisket??? boy, do I need help!! posted by barb on September 28, 2011 at 08:42:22:
Hey Barb! I've never actually cooked an elk brisket, but I'm certainly versed in cooking many other cuts of whitetails and elk. Here's my $0.02...
First, skip the bacon. Draping bacon over meat hurts more than it helps. First, it helps prevent smoke penetration, plus it keeps any bark from forming on the outside of the meat. Plus, it does zero to help introduce more fat INTO the meat.
You could "lard" the brisket using a larding needle or by cutting slits into the meat and pressing actual lard into the cuts, but I think that is a little overkill for this...
You could also brine it first, but it doesn't sound like you're going to have enough time to get that done...
So, here's how I'd cook it... Cook it pretty much like a standard brisket for the first couple hours. Rub it and cook naked in the smoke until it hits about 140º-160º internal. Then, put it in a foil pan with some beef broth, red wine, quartered onions, carrots, new potatoes and celery stalks. Cover tightly with aluminum foil then braise for another 2-3 hours on your pit.
Slice and serve. Won't be just like a smoked beef brisket, but that's because it's not beef.
I would be happy to bring you some of our Venison Rub tomorrow night so you'll have it to use. Just let me know and I'll throw it in with the Kid's Q samples I'm bringing you.
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