Smoked Moose Brisket

1. Dry Rub: Apply the rub generously 12 to 24 hours ahead. Let it sit uncovered in the fridge - this develops bark and flavor.

2. Smoking Setup: Set your smoker to 225°F to 250°F with good smoke flow. Oak or hickory works beautifully with moose.

3. Long Cook: This takes 12 to sixteen hours depending on size. Maintain steady temps and keep that thin blue smoke rolling. Wrap in butcher paper when you hit the stall.

4. Temperature Target: You're done when it hits 203°F internal and a probe slides in like butter. Temperature matters, but tenderness matters more.

5. Resting: Wrap in towels and rest in a cooler for at least 2 hours. This redistributes moisture and makes slicing perfect.

6. Slicing: Always slice against the grain, about a quarter inch thick. This ensures every bite is tender.

FDA Food Safety Guidelines

⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.

• Always use an instant-read meat thermometer to verify doneness.
• Wash hands, utensils, and surfaces after handling raw wild game.
• Thaw frozen game in the refrigerator — never at room temperature.
• Refrigerate leftovers within 2 hours of cooking.

Nutritional Information

Per serving: 400 calories, 51g protein, 18g fat, 5g carbohydrates.