How to Smoke or Cook a Elk Brisket

[Oregoncombatvet]

Ok all you elk slayers out there. Some one has had to have cooked a elk brisket. I need guidance and info. I have a tragger and plan on smoking it but I am playing with the idea of wrapping it in bacon, smoking it for about 4 hours at 200 then finishing it in the crockpot. I am making this for Thanksgiving. Help me out.

[Harmy]

Not sure you need any help. Sounds like you have a plan worth trying already. I have mainly just put them in the crock for 5-6 hours or sliced thin and fried for fajitas. If you follow your plan tell us how it goes.

[Oregoncombatvet]

Not sure you need any help. Sounds like you have a plan worth trying already. I have mainly just put them in the crock for 5-6 hours or sliced thin and fried for fajitas. If you follow your plan tell us how it goes.

That wasnt much help.lol I just dont want to dry it out is my concern. Thanks and I will once it happens

[dotman]

I would smoke it the same as a beef brisket.

[Oregoncombatvet]

I would smoke it the same as a beef brisket.

Thats what I was going to do but all the Forms that I read said that Deer Brisket drys out really easy and there was one elk brisket on a form and they said the same thing. But theses are people that dont eat elk on a regular basic. So thats why I have called the ELKNUT Form. I cant afford to screw up this brisket as its a main dish for Thanksgiving.

[WapitiTalk1]

I've done something similar to what you're considering Mike but I've finished it off in the oven. When transferring the brisket to the oven (or crock) after the smoker, throw a can of beef broth in and baste a few times as you finish bringing the meat to internal cooked temperature (175 degrees is "take out" temp if I remember right). The beef broth baste will help keep the meat tender. RJ

[bstrode]

Maybe you should try your friend Ghazni's recipe, they might know...give them a call...

[dotman]

I would think as long as you had a full water tray above the fire and below the brisket the entire time it wouldn't be an issue but then again this is a guess.

[Oregoncombatvet]

Maybe you should try your friend Ghazni's recipe, they might know...give them a call...

haha thats a good idea

[dotman]

Here you go http://eggheadforum.com/discussion/6139 ... et-results

[Oregoncombatvet]

Ok so here is the Plan and hopefully it works. I wrapped the Brisket in Bacon as you can see. I will leave it on the smoker for about 4 hours then it will go in the crock pot for a couple more hours in beer and once thats complete I am going to drain the beer and add sweet baby rays Bar-B-Q sause, then heat it back up and then serve it with Patato Bread and Coslaw.I will then shread the meet and serve. I will post more pictures as this goes. FYI I cut all Fat and Gristle off and only added salt and pepper.

[WapitiTalk1]

Nicely done! Hope to hear a report of how it ultimately turns out.

[Harmy]

Dang, my mouth is watering! Never would have thought of the Crock/Beer method. That really sounds good.

[WapitiTalk1]

How did it turn out Mike?

[dotman]

So??? Rory and I are just sitting at our computers waiting!

[WapitiTalk1]

Yeah, Tim.. It's just darn rude IMO.. I mean a guy, one of our elk hunter brotheren, concocts an exceptional looking brisket recipe/plan and fails to follow through with publicizing the final outcome? Actually talked to him yesterday and he said it was a huge hit at his Thanksgiving feast. Wondering how we can come up with a smoker next year in ID and, a plug in for a crock pot 9 miles in.. hmmmm.. we'll have to study on that a bit.

[WapitiTalk1]

Perhaps we should bring Mike along to cook. I'm getting a bit tired of MH food personally.

[dotman]

Hmm, all we would need is a small smoker ans a dutch oven might be a good crock pot replacement?

[Oregoncombatvet]

OK OK. So the outcome was great. Here is what I did and what I would do different. First I smoked it on my tregger for about 4 hours then put it in the crock pot for 3 hours in Coors light(took a six pack) I then drained out all the beer and put enough water in the crock pot to almost cover the brisket then I added 8 beef boyons then waited 2 more hours till I couldnt take it anymore and the meat would melt in your mouth. Then I drained all the water minus about a half cut. I pulled the brisket out and put it on a cutting board and shredded the brisket then put it back in the crock pot and added about a half thing of sweet baby rays honey sauces. Then served it. It went faster then the turkey or ham.

[bstrode]

Sounds delicious!! Glad it went over well!

[lovestobowhunt]

Is an elk brisket not as fatty as beef. Any beef ones we have done in the traeger take 12 hours on 185. Guess who has to get up and put that thing in at 6 a.m. . I think the bacon wrap would help with the moisture loss as well as a bowl of water in the traeger too.

Have to try this idea of the traeger then the crock pot. I think I will use some IPA's instead of Coors light .

Colette

[iRem]

Thanks, I think I'm going to cook a brisket right now! Wait I need one first, crap it's frozen, then smoke it, cook it, can't wait that long, I'll have to settle for jerky for now! Love the idea and will have to run with it.

[ElkNut1]

Lovestobowhunt, good question! I'm not a butcher of beef but I'd bet if one was less fat than the other it would be the brisket of both Deer & Elk, they certainly have a much more active life style! (grin)

By the way, it's nice to see you here & commenting! Thank You!

ElkNut1