Moose brisket questions

[Rafter H BBQ]

As it should be for any harvest .

That's a monster . Awesome animal .

Agree Rich! We have to respect the wildlife and their offerings after a harvest!

I tell my kiddos all the time when we are fortunate to harvest… “God gave us these animals for livelihood and nutrition… least we can do is honor him … and the animal and use it all!”

 

[912smoker]

What a magnificent specimen!


Kei

 

[in. pred]

great moose!! wow!! very impressive to me living in IN. hehe

never cooked moose so just a cooks guess here. your probably rt about being dry/lean. deer roasts are the same so i brine mine these days. brine any lean meat will help it retain moisture in cooking. maybe brine it 2 days them smoke it wrapped in bacon?

 

[BC Buck]

I think I would inject like venison roast. Cool smoke couple hours then sous vid finish at least 12 hours.

 

[ajbert]

That is a MONSTER of a bull! I have been putting in for a moose tag for the last ten years here in CO. I'm afraid that by the time I finally draw a tag I'll be to old to even think about getting it out of the woods. I'll have to hire some youngins to do the hard work for me.

My thinking is right along with yours, being it will dry out to easily. Smoking would be my go to, with a generous spritz every half hour or so. Keep in mind, the rub will aid in drying it out.

 

[JLinza]

That is a MONSTER of a bull! I have been putting in for a moose tag for the last ten years here in CO. I'm afraid that by the time I finally draw a tag I'll be to old to even think about getting it out of the woods. I'll have to hire some youngins to do the hard work for me.

Don't give up hope for that tag. I got incredibly lucky and drew my sheep tag last year. I will say... be careful who you tell if you draw it early. When I told people who have been wanting 20 + years for a tag, that I drew with 3 & 1 ( 3 weighted + 1 preference point)... it was like I had a bounty on my head. Lol