I was given a 2.2 lb elk brisket for Christmas and was wondering if anyone has had any experience smoking one. It is obviously very lean so should I brine, what internal temp should I shoot for, etc.? Thanks for the help.
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Since it is a venison,I'd go to page top to the FIND and input venison.
Pot roasted is pretty much the common approach.Up in our old neck of the woods,folks are even using those turkey roasting bags that are on sale this month.
Backstrap would be tenderloin,you could get some decent "round" type steaks from a roast on a young "cow".
Not big enough to make jerky,or sausage.
Pot roasted is pretty much the common approach.Up in our old neck of the woods,folks are even using those turkey roasting bags that are on sale this month.
Backstrap would be tenderloin,you could get some decent "round" type steaks from a roast on a young "cow".
Not big enough to make jerky,or sausage.
I'm going to give you the same advice I got from the forum when I asked about smoking a venison roast...DON'T DO IT!
Smoking is not the best way to cook every type of meat. I DESTROYED my venison roast.
Be careful, I just sayin'...
Smoking is not the best way to cook every type of meat. I DESTROYED my venison roast.
Be careful, I just sayin'...
Good advice,when we all start out thinking everything should be smoked/low/slow.
Nothing like comfort food in fall weather.
Smothered steaks/pot roast,potatoes and brown gravy,a couple sides and some hot bread.
Nothing like comfort food in fall weather.
Smothered steaks/pot roast,potatoes and brown gravy,a couple sides and some hot bread.
Well, I’ve only cooked an elk brisket once, and my CS smoker played a significant supporting role.
A few years ago a friend of mine, who’s an avid hunter, had just returned from a successful trip to Montana with a large stock of elk meat, including several briskets. He wanted to try smoking one of them but didn’t have a smoker at so he called me. I was leery of even attempting it but figured we would try to come up with something any way.
The brisket weighed about 4 lbs., and was completely trimmed of any excess fat. I sliced up a bunch of lardons from fresh pork fatback, and mixed them with a fine mince of fresh garlic and parsley. I made a lot of slits all over the brisket, inserted the lardons, and then applied a coat of CS brisket rub.
I smoked the brisket with hickory at 200F to an internal temp of 120F. I then transferred it to a large Dutch oven on a bed of small fat back cubes, and a mix of spices and chopped root vegetables. Added half of a large bottle of Chimay ale (about 12 oz.), and braised it at 300F until it was cooked enough to be shredded, which was our objective.
We removed the brisket, shredded it, and took an initial taste. The meat had a ton of flavor with a nice smokey hickory touch. It was also very tender and juicy. Continuing our experiment, we dumped the braising ingredients, returned the meat to the Dutch oven, mixed in some tangy homemade BBQ sauce, and let it simmer on the stove top for around an hour. When done, the meat went onto some potato buns, and, of course, the sandwiches were accompanied by more Chimay.
The end result was a solid success, and the meat would have been great with or without the sauce. I had forgotten about doing this until the subject came up, and now I’m going to have to find an elk brisket to try it again.
A few years ago a friend of mine, who’s an avid hunter, had just returned from a successful trip to Montana with a large stock of elk meat, including several briskets. He wanted to try smoking one of them but didn’t have a smoker at so he called me. I was leery of even attempting it but figured we would try to come up with something any way.
The brisket weighed about 4 lbs., and was completely trimmed of any excess fat. I sliced up a bunch of lardons from fresh pork fatback, and mixed them with a fine mince of fresh garlic and parsley. I made a lot of slits all over the brisket, inserted the lardons, and then applied a coat of CS brisket rub.
I smoked the brisket with hickory at 200F to an internal temp of 120F. I then transferred it to a large Dutch oven on a bed of small fat back cubes, and a mix of spices and chopped root vegetables. Added half of a large bottle of Chimay ale (about 12 oz.), and braised it at 300F until it was cooked enough to be shredded, which was our objective.
We removed the brisket, shredded it, and took an initial taste. The meat had a ton of flavor with a nice smokey hickory touch. It was also very tender and juicy. Continuing our experiment, we dumped the braising ingredients, returned the meat to the Dutch oven, mixed in some tangy homemade BBQ sauce, and let it simmer on the stove top for around an hour. When done, the meat went onto some potato buns, and, of course, the sandwiches were accompanied by more Chimay.
The end result was a solid success, and the meat would have been great with or without the sauce. I had forgotten about doing this until the subject came up, and now I’m going to have to find an elk brisket to try it again.
quote:Originally posted by dls:
Well, I’ve only cooked an elk brisket once, and my CS smoker played a significant supporting role.
A few years ago a friend of mine, who’s an avid hunter, had just returned from a successful trip to Montana with a large stock of elk meat, including several briskets. He wanted to try smoking one of them but didn’t have a smoker at so he called me. I was leery of even attempting it but figured we would try to come up with something any way.
The brisket weighed about 4 lbs., and was completely trimmed of any excess fat. I sliced up a bunch of lardons from fresh pork fatback, and mixed them with a fine mince of fresh garlic and parsley. I made a lot of slits all over the brisket, inserted the lardons, and then applied a coat of CS brisket rub.
I smoked the brisket with hickory at 200F to an internal temp of 120F. I then transferred it to a large Dutch oven on a bed of small fat back cubes, and a mix of spices and chopped root vegetables. Added half of a large bottle of Chimay ale (about 12 oz.), and braised it at 300F until it was cooked enough to be shredded, which was our objective.
We removed the brisket, shredded it, and took an initial taste. The meat had a ton of flavor with a nice smokey hickory touch. It was also very tender and juicy. Continuing our experiment, we dumped the braising ingredients, returned the meat to the Dutch oven, mixed in some tangy homemade BBQ sauce, and let it simmer on the stove top for around an hour. When done, the meat went onto some potato buns, and, of course, the sandwiches were accompanied by more Chimay.
The end result was a solid success, and the meat would have been great with or without the sauce. I had forgotten about doing this until the subject came up, and now I’m going to have to find an elk brisket to try it again.
Now THAT'S a COOK for ya...!
All good suggestions, thanks for all of the help. Guess I have some thinking to do.