Smoked Moose Brisket Sandwich with
Horseradish Sauce

by Wayne Norris

Smoking a brisket can be time consuming, but the family can eat it for a week reusing the sliced meat in a variety of ways. In this case we made a sandwich with a kicky sauce to compliment the smokey brisket flavor that we smoked using Mesquite flavored bricks.

2-3 lb. moose brisket
1/4 c garlic powder
1/4 c onion powder
1/8 c Hungarian paprika
2 tbs Kosher salt
2 tbs cracked black pepper

Mix all your dry spices well to form a rub. Work the rub into the meat in all exposed areas. Wrap the brisket in aluminum foil and refrigerate overnight. Take out the brisket and let it stand at room temperature for about an hour or two before you smoke it. Heat smoker to 110°. Place brisket on top shelf of your smoker. (Some people prefer a barbecue with a smoker box). Check your brisket every 30 minutes or so and do not allow temperature to rise above 150°. Smoke brisket for 10-12 hours or until an internal temperature of 150-160° is achieved.

Slice meat against the grain, place on bun and top with a horseradish spread made from horseradish sauce, sour cream and fresh parsley to taste.


Lifelong Alaskan Wayne Norris is Operations Manager for Hunt Alaska and Fish Alaska Magazines. Wayne is an avid hunter who spends as much time in the outdoors as his schedule allows.