Looking for a fantastic way to prepare some of that freshly bagged elk meat? You’re in luck. We always keep an eye out for recipes that will complement the natural flavor of the game without overpowering it, and this excellent brisket fits the bill. Best of all, the process is largely hands-off, leaving you plenty of time to engage in other activities while it’s cooking.
Because we prefer the taste and texture of meat that’s cooked over a real live fire, this recipe assumes the use of a premium charcoal grill.The optional pecan wood chips will provide a nice flavor boost—similar to hickory, but with a much milder effect. If you do opt to use a gas-powered unit, set the burners to “Low” so that the grill temperature stays between 225 and 250 degrees Fahrenheit.
Finally, note that we’ve used the point of the brisket for this recipe, rather than the flat. That’s because the point has more fat, which comes in handy during the 6-hour cooking process.
North-To-Southwest BBQ Elk Brisket
- 1 elk brisket (point only), about 5-6 pounds
- 1 tablespoon coarse sea salt
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Optional: 6 cups pecan wood chips, soaked in cold water for 1 hour
- Rinse the brisket under cold running water and blot dry. Don’t be tempted to trim any visible fat—elk is naturally lean, so you’ll want to leave as much fat on the meat as possible.
- In a small bowl, combine the salt, chili powder, brown sugar, pepper, cumin, and coriander.
- Rub the brisket all over with the spice mixture. If time allows, wrap the meat in plastic and let it rest in the refrigerator for 3 to 6 hours. Otherwise, feel free to skip directly to the next step.
- Build a charcoal fire in your grill, setting it up for indirect cooking by carefully separating the lit coals into two piles on opposite sides of the grate. When the grill temperature is holding steady at about 225-250 degrees Fahrenheit, you’re ready to start cooking.
- Add 3/4 cup of the soaked chips to each pile of coals, making sure to leave the center of the grill free. This is your indirect cooking zone.
- Place the brisket in a disposable aluminum pan, fat side up. Carefully place the pan on the center of the cooking grate. Cover the grill.
- Smoke the brisket for about 6 hours, basting it occasionally with any accumulated juices. You might need to add some high-quality beef stock to the pan, to keep the meat from becoming too dry.
- Every hour or so, add about 10 charcoal briquettes and 3/4 cup of fresh wood chips to each pile. This will keep the fire burning at the appropriate temperature until the brisket is done.
- After about 6 hours, remove the pan from the grill. Set it in a warm place and allow the meat to rest for 15-30 minutes.
- Carefully transfer the brisket to a cutting board. Thinly slice the meat across the grain and place the slices on a serving platter.
- Top with any accumulated pan juices and serve at once.
- Any leftover meat can be shredded and mixed with your favorite barbecue sauce for a superb sandwich filling. A carrot slaw makes a great accompaniment.
What To Serve On The Side
While we’re on the subject of what flavors go well with elk, let’s talk about what other dishes can be put on the table. The meat might be the showstopper, but you’ll want to pair it with at least one or two other offerings. Here are a few ideas:
—Roasted Sweet Potatoes with Crispy Leeks
—Sautéed Cremini Mushrooms with Sherry Butter and Fresh Thyme
—Baked Beans with Brown Sugar and Smoked Bacon
—Asparagus Roasted in Olive Oil with Sea Salt and Cracked Pepper
—Cauliflower Gratin with Vermont Cheddar and Smoked Paprika
—Skillet Cornbread with Smoky Jalapeno Butter
Anyone who’s ever been lucky enough to taste fresh elk meat can attest to its mouthwatering qualities. However, there’s a special satisfaction that comes from preparing ingredients that you’ve procured yourself. If you’ve always wondered about the preferred way to cook a whole elk brisket, give this recipe a try.
(Thanks to BBQHost for our guest blogpost today. https://bbqhost.com)