The brisket, from an elk, moose, bison, or bear, should be saved for a special meal. Although they are lean, they are easily prepared with a dry spice rub to add your favourite flavours and then smoked to enhance the taste. The trick to finishing the brisket is rehydrating and letting it rest.

If you want a whole brisket, start planning when field-dressing an animal. If you intend to keep the brisket whole, it must be removed as one piece from the bottom of the ribs and both sides of the sternum. Skin the animal down the belly and remove the brisket before opening the ribs. If the ribs are split for field dressing, the brisket will be too, and you end up with two smaller portions instead of one large one.

Ingredients:

• ½ moose brisket
• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tsp ground coriander
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 4 oz beer or apple juice

Directions:

1. Trim the brisket of excess fat or connective tissue. Combine the dry ingredients in a small bowl.
2. Rub the surface of the brisket with mustard. Evenly sprinkle the spice rub over the brisket, opening any folds. Make sure to spice both sides and all edges.
3. Place the brisket in a plastic bag or sealable container in the refrigerator for 12 hours or overnight.
4. Place the brisket in the center of the grill of a smoker preheated to 225°F. Allow the brisket to smoke for 2 to 3 hours.
5. Finish the brisket by placing it in a vacuum or chamber sealer bag with the apple cider vinegar and beer or apple juice. Place the bag in a sous vide bath for 8 hours at 150°F.
6. The brisket can be served hot or cooled and sliced for later.

Tips and alternatives for finishing and rehydrating

The brisket can be finished in a pressure cooker with 1 cup of beer or apple juice. Cut the brisket to fit into the cooker and place on a rack stacked or on end. Cook on high pressure for 30 minutes and allow to depressurize for 30 minutes.

A crockpot will take 4 to 6 hours on low. Add enough apple juice or beer to cover two thirds of the meat.

The brisket can be wrapped in peach paper with the apple cider vinegar and other liquids, then placed back on the smoker at 225°F until it reaches an internal temperature of 200°F. The process is similar to using a crockpot, allowing time and liquid to break down the proteins until tender.

Use root beer, Mountain Dew, Coca Cola, or other soda instead of beer to add a unique flavour.

The brisket can be brushed with your favourite sauce and warmed on the smoker or grill before serving.

Spice up your life

Fresh spices for the dry rub are full of flavour and highly recommended. Spices don’t expire like some food items, so using them past a specific date won’t make you sick. However, they lose their potency and flavour over time, meaning they won't add the same richness or intensity to your dishes. Whole spices tend to keep their flavour longer than ground spices. Typically, whole spices stay fresh and aromatic for about three to four years, while ground spices are best used within two to three years after opening. Using fresher spices ensures you get the best flavour in your cooking. Write the date on the packaging when first opened to track the age of each spice and herb.

High Caliber Products has a complete line of fresh spices, butcher supplies, and equipment for all your recipes. Check out their online store: https://highcaliberproducts.com You’ll be surprised at the value.