Smoked Caribou Brisket
Caribou Recipe
1Setup & Prepare
About This Recipe
Low-and-slow smoking transforms lean caribou brisket into tender, juicy barbecue with deep smoke flavor. The overnight cure penetrates the meat while smoking at 225°F creates perfect texture without drying.
Cultural Context
Smoking game meat represents an ancient preservation technique practiced across northern cultures. This preparation adapts Texas-style barbecue methods to caribou, creating tender, flavorful meat with complex smoke character and traditional spice profile.
2Ingredients
Shopping List
3Cooking Instructions
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Cure Preparation: Mix all cure ingredients thoroughly in bowl.
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Applying Cure: Pat brisket completely dry. Apply cure mixture evenly over entire surface. Wrap tightly in plastic wrap.
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Curing: Refrigerate overnight, 12-24 hours.
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Smoker Setup: Prepare smoker for 225°F indirect heat. Soak wood chips if using charcoal smoker.
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Smoking: Remove brisket from refrigerator 1 hour before smoking. Place on smoker, fat side up. Maintain 225°F temperature.
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Spritzing: Every hour, spritz brisket lightly with apple cider vinegar to prevent drying.
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Monitoring: Smoke 5-6 hours until internal temperature reaches 195-200°F and meat is probe-tender.
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Resting: Remove from smoker, wrap in foil, and rest 30 minutes before slicing against the grain.
4Chef's Notes & Pairings
Chef's Notes
- Maintain consistent smoker temperature throughout
- Don't rush - low and slow is key
- Brisket is done when probe-tender, not by time alone
- Let it rest properly for best results
Wine Pairing
Bold Zinfandel or Malbec stands up to smoke and spice while complementing the meat.
Nutrition Facts
Per serving: 380 calories, 44g protein, 18g fat, 8g carbohydrates. High in protein and iron.
