Smoked Moose Brisket

1. Dry Rub: Apply rub 12-24 hours before cooking
2. Smoking Setup: 225-250°F with steady smoke
3. Long Cook: 12-16 hours depending on size
4. Temperature Target: 203°F internal for proper texture
5. Resting: Wrap in towels, rest in cooler 2 hours
6. Slicing: Against the grain, 1/4" thick

Professional Tips: Maintain consistent temperature, don't rush the process