Elk Brisket

[huntdean]

Has anyone ever smoked one before? 

We raise elf on our farm and in the next month or two we will be taking some in to be butchered. I am thinking about having him give me the brisket so I can try to smoke it.

 

[smokinhusker]

I've wondered the same thing, but never tried it since Elk is such a lean meat. Thought about wrapping/draping in bacon or even beef fat on it.

 

[forluvofsmoke]

The leaner meat should fine with a dry smoke chamber (no water in a pan). It will tighten-up the surface fibers, form a nice bark and seal in the natural moisture as it cooks...no foiling is really necessary when you cook this way. Smoke @ 225-240* chamber temp to around 180* I/T for slicing. If you smoke the brisket whole, be ready to separate when the flat reaches desired temp as you would with a beef packer brisket. Simple seasoning with garlic, salt and pepper will do it justice.

I envy you...I haven't had any elk for over 12 years, and after eating it (and no beef) for over a month, I liked it more than beef!

Eric

 

[roller]

Sounds good !

 

[smokinhusker]

Thanks for the info Eric! I should have known you'd have a good answer. Cow Elk Archery hunting in progress.

 

[hitechredneck]

Has anyone ever smoked one before? 

We raise elf on our farm and in the next month or two we will be taking some in to be butchered. I am thinking about having him give me the brisket so I can try to smoke it.

Off topic, but how did you get started raising elk?