Moose roast

deleted · Nov 20, 2016

Soaked in water for a half hour.....coated it with Kosher salt for a half hour...rinsed salt off and put on Traeger. Smoke/cook at 200 degrees for a couple hours then foiled with apple juice till internal of 155.

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Leaving the silver skin on didn't seem to be a problem......

Retired Educator · Nov 20, 2016

Woodpecker said:
Soaked in water for a half hour.....coated it with Kosher salt for a half hour...rinsed salt off and put on Traeger. Smoke/cook at 200 degrees for a couple hours then foiled with apple juice till internal of 155.

- - - Updated - - -

Leaving the silver skin on didn't seem to be a problem......

My limited experience with moose roasts are that the connective tissue, silver skin, etc tends to become very edible and soft compared to some other wild game when cooked at low temperatures and longer times. Low and slow is definitely the key for these roasts in my opinion.

SDMF · Nov 20, 2016

I'dve pulled it @ internal temp of 130 but other than that looks marvelous. Moose is magnificent.

Crankn · Nov 21, 2016

Yummmm moose roast.:;:thumbsup Great smoke ring looks perfect to me.

snow · Nov 21, 2016

Boy that does look damn good!Thumbs Up

eyexer · Nov 21, 2016

last moose I ate was like eating a rubber tire.

guywhofishes · Nov 21, 2016

eyexer said:
last moose I ate was like eating a rubber tire.

wow - did you get unlucky

johnr · Nov 21, 2016

Just missing the ice cold Busch light

svnmag · Nov 21, 2016

Moose roast

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