Quote:
Originally Posted by Ducay
Depending on how you're planning on smoking it, probably I wouldn't bother wrapping it in the fat. All you'll do is reduce the smoke penetration/bark on the elk and increase cook times. Elk isn't brisket so you'll not likely be cooking it long and the fat isn't going to penetrate into the Elk anyways.
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Well it’s done. I agree with what you said here. I wanted to eat it for lunch today, so I did wrap it (mostly) in the beef fat and smoked it for 6 hours. Some smoke did penetrate it, but not as much as I would have liked. I figured that would happen, my main goal wrapping it in the fat was to keep it from drying out.
It didn’t dry out, but was a bit over cooked for my preference. Sliced it up and fed it to the family. Let them all try it before I told them it was wild game. They loved it, and it was gone in a few minutes!
Was only about 2 pounds, I would do it again, but would be better with a slightly bigger roast. All in all, it was a success!
I don’t have much experience with wild game, but the beef fat definitely helped. Some of the recipes I saw online said to wrap it in bacon, but the beef fat was good.
Brisket is almost cooked. Another 2 or 3 hours. Then it will rest until supper.