Elk Brisket Results

biggreenben · March 2009

Well, Saturday I smoked a 5lb Elk Brisket. I marinated it overnight, then layered the top of it in thick bacon. I set the egg indirect at 225 and smoked it for about 5 hours. At first I was going to take it and wrap it when it hit internal 130, but when I looked at it she just seemed too tough, so I decided to go past a plateau (at least I hoped I could find one).

The elk plateaued at about 156-7 and stayed there for close to 2.5 hours. I had to take it off at 7:30pm (5.5 hours into the cook). She was just getting tender at 159 degrees and was not dry at all. Next time I would recommend pulling it off at 162 and wrapping in foil with a little beef broth and keeping the bacon on it, then let it rest for an hour.

All in all it was really tasty, a little tough as I did not fully get past the plateau stage, but it was not dry at all. I figured better be moist and tough then dry and tough. Guests loved it and I had about 1lb leftover that I chopped up and made chili with.

Thought I would share this if anyone makes a game brisket so they know what to expect,

Gator Bait · March 2009

Hi biggreenben,

I saw your original post on the Elk brisket but as I am still learning how to cook barn yard critters I wasn't any help. The Elk sounds wonderful, thanks for sharing the learning experience.
I did a Boston Butt over the weekend for pulled pork, the third I have done, and it plateaued at the same temp, 156º (at 230º pit temp). A brisket and a butt aren't the same but I was interested that they plateaued at the same temp. The butt ended up taking almost 20 hours to reach my target of 195º and even then I had to bump the egg up to 250º for the last hour and three quarters. After resting in foil for an hour it looked like it had hit every plateau imaginable and was perfect.

Welcome to the forum,

Gator

Firetruck · March 2009

Very interesting thanks for the post.

Elk Brisket Results

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