No idea what I am doing with an elk brisket

Beaumonty

A buddy of mine has two elk briskets and going through various Internet forums to research methods has not been helpful.

My first instinct is to treat the briskets like a flat and smoke to 160 and foil with braising liquid until 200. I have seen, however, numerous comments that indicate it might be tough that way.

Does anyone have any experience with elk briskets and can provide some guidance?

grege345

How much do they weigh?

hapster

I would think that it's a lot leaner than beef and would likely finish at a lower temp... Probably smoke at 250 till the flat is around 155 and then start testing from there and pulled based on feel...

Never cooked elk, so I'm just guessing here