Skip to main content

My next door neighbor returned from Colorado with a load of Elk meat.

I asked him to cut out the brisket which he usually gets ground up for sausage/hamburger meat.

I know the briskets do not have much of a fat cap.

Does anyone have a recipe for smoking ELK BRISKET, along with a description of the results?

Sure would appreciate a response from someone who has cooked this.
Original Post

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×