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......
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.