Smoked Elk Brisket
Elk Recipe
1Setup & Prepare
About This Recipe
This low-and-slow smoked elk shoulder transforms tough meat into tender, flavorful barbecue through patient smoking with aromatic wood and a bold spice rub. The technique creates incredible bark and smoky flavor while maintaining the meat's natural juiciness.
Cultural Context
This preparation applies traditional American barbecue techniques to elk brisket, creating a dish that showcases the meat's suitability for low-and-slow cooking methods. The technique represents the innovation of pitmasters who adapted their methods to utilize large game cuts.
2Ingredients
Shopping List
3Cooking Instructions
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Dry Rub: Combine all spices and seasonings. Apply generously to all surfaces of brisket. Wrap and refrigerate overnight.
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Smoker Preparation: Prepare smoker for 225°F. Soak wood chips for 30 minutes.
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Initial Smoking: Place brisket fat-side up in smoker. Add soaked wood chips and maintain 225°F.
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Long Cook: Smoke 10-12 hours until internal temperature reaches 195-205°F and meat probes tender.
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Wrapping Option: After 6-8 hours, wrap in butcher paper or foil to push through stall if desired.
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Resting: Remove from smoker and rest wrapped for 1-2 hours in cooler.
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Slicing: Slice against the grain for optimal tenderness. Serve with barbecue sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- Maintain consistent temperature throughout the long cook
- The overnight rub application is essential for flavor penetration
- Don't rush - low and slow is the key to tender brisket
Wine Pairing
Bold Zinfandel or cold beer - beverages with enough power to match the smoky, spiced flavors.
Nutrition Facts
Per serving: 425 calories, 52g protein, 18g fat, 8g carbohydrates. Traditional barbecue with lean game meat.
