I put my smoke to use again this weekend. I always have wanted to try some elk ribs, so I kept a side of ribs from the elk I got the weekend before. I also smoked some of the brisket as well. I normally toss the brisket in the grind pile. Both turned out better than I thought. They weren't spectacular, but I equate that more to my lack of experience in cooking ribs and brisket. I knew the brisket would be dry since there was no marbling in the muscle fibers and that it felt like a well done steak when it was still raw. To help with that, I placed some bacon slices on top, and finished cooking it in the oven wrapped in tin foil with some beef broth.
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