Moose: Smoked Moose Brisket
Source of Recipe
www.quick-easy-recipes.com
List of Ingredients
* 1 brisket (about 5 pounds)
* 5 tablespoons curing salt
* 3 tablespoons brown sugar
* 2 tablespoons cracked black pepper
* 1 teaspoon all spice
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1 teaspoon cumin Recipe
Remove all fat from the brisket. Blend the dry ingredients and rub well into all surfaces of the brisket. Place the brisket in a large sealable plastic bag and place in the refrigerator to cure. Allow 5 days of curing for each inch of thickness of brisket. If the brisket is 2 inches thick allow 10 days of curing. At the end of the curing stage rinse off all surface salts. Smoke lightly in a hot smoker (Little Chief type) using 1 or 2 pans of your favorite smoke flavoring wood. After smoking place the brisket in a large pot, cover with cold water and simmer for 3 or 4 hours or until tender. Drain, wrap and freeze or store in fridge until ready to use.
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