Moose brisket ideas
 

Doing up a moose brisket
Have an old Bradley smoker and a pressure cooker. Just wondering which is a better method and cook times and temps you would recommend.

I haven't done moose brisket... However, I've done lots of beef brisket. I generally smoke till it reaches 190F, then put it in a roaster with lots of liquid such as pineapple juice at 225f for at least 8 hours or longer... Generally, if taken out and served hot, I have to make 1/2" thick slices for it to hold together.

I never get my smoker above 225-235.

I often times use dill pickle juice as a marinade for a week before, then rub with The Silk Road's Driftwood BBQ rub, pink salt, lemon pepper, and mint.

There have been fights over scraps of brisket cooked that way at church potlucks...

Another rub that I've found to be quite successful is rosemary, thyme, mint, and rock salt or lava salt.

Same here with the beef, love to hear how the moose turns out

I'm hoping to connect on a moose this year and plan on turning the brisket into pastrami

I've done that.... You'll love it

sounds good
 

sounds good

Ideas? Send it to me :D

Turned out good. 3 hours in the Bradley and internal temp was already 165. So I just foiled it in the crock pot for 6 hours with beef broth and sangria.
Middle is perfect thin ends a a little dry.
Thanks for the advice.

Oh I'm sure I will :) did that to some deer two years ago and it was awesome. Really want a larger piece - it goes so quick lol

I will have to be more careful how I field dress deer. I usually split the brisket for cooling. After I get my animal skinned and hung for a few days I have lost a good portion from drying. Maybe I could tie layers together with bacon between the layers and do it low and slow.

...priceless. :lol:

You'll want to split the breast bone, not split the ribs away from it.

Yep... It was expecially funny after the most self righteous man in the church was the one who picked the fight... You know, the one that likes to condemn everyone else for all kinds of little things...

After that, I thought about getting a whole pile of rectum muscles, tying them together in a roast, cooking them up nice, and letting them eat them... Then have a talk about how you are what you eat...