Patrick_CT
New member
I put a moose roast on the MAK today.. I have no idea what to expect from this... more to follow.
Moose Roast....
- Thread starter Patrick_CT
- Start date
bark biter
New member
yes we would love some pics.
TentHunter
Moderator
I don't know what to expect either, but I'll be waiting for pics too!
Patrick_CT
New member
leftovers?? hahah... pictures to come later today.
Patrick_CT
New member
The full story...
I get a text message from my neighbor saying he has a moose roast that he wants to cook. I tell him I am interested to try so he says, "ok, I will bring it over to see what you can do with it...." I guess I walked right into that one. He gets over and says I have tired 3 so far and they all came out terrible. (crockpot, oven and grill). The challenge was on.
The thing weighed about 3lbs and a quick search on the web said to basically get it to pulling temp. It was 1pm when I got it and it was for dinner..
MAK on at 250 while I prep it. Season it like a normal beef roast. Garlic salt, smoked paprika, black pepper, chipolte flakes, cut some slits and shoved in some garlic cloves. (I guess this may be only normal roast prep for me
I was looking at it and said maybe I should inject it to try to increase the liquid a little. Made some beef broth with chipolte flakes, let it cool and then injected it. Put it on a rack over a metal pan with the left over injection liquid. Probe in and away we go.
Temp hit 145 around 4:30 so I put it in the metal pan added more beef broth and pepper flakes and covered in foil.
Also put in the other snacks while this was going on.. could not waste pellets by cooking only one thing
Smoking away:
Internal temp hit 199 (very quickly) I took it out and let it rest for 30min.
When I opened the foil this is what it became:
I was worried that it was going to be a lump of charcoal since it was not by any means going to pull apart... Then I sliced it. Possible the best smoke ring of anything I have made yet.
This was 100% better than I expected, or anyone of us for that matter. The seasoning was really good and the meat was tender. We actually ate more of this that the roast beef that he made... I am trying this again.
Next time I will reduce the cook time since pulling is not an option. and try for a medium-well finish
I get a text message from my neighbor saying he has a moose roast that he wants to cook. I tell him I am interested to try so he says, "ok, I will bring it over to see what you can do with it...." I guess I walked right into that one. He gets over and says I have tired 3 so far and they all came out terrible. (crockpot, oven and grill). The challenge was on.
The thing weighed about 3lbs and a quick search on the web said to basically get it to pulling temp. It was 1pm when I got it and it was for dinner..
MAK on at 250 while I prep it. Season it like a normal beef roast. Garlic salt, smoked paprika, black pepper, chipolte flakes, cut some slits and shoved in some garlic cloves. (I guess this may be only normal roast prep for me
I was looking at it and said maybe I should inject it to try to increase the liquid a little. Made some beef broth with chipolte flakes, let it cool and then injected it. Put it on a rack over a metal pan with the left over injection liquid. Probe in and away we go.
Temp hit 145 around 4:30 so I put it in the metal pan added more beef broth and pepper flakes and covered in foil.
Also put in the other snacks while this was going on.. could not waste pellets by cooking only one thing
Smoking away:
Internal temp hit 199 (very quickly) I took it out and let it rest for 30min.
When I opened the foil this is what it became:
I was worried that it was going to be a lump of charcoal since it was not by any means going to pull apart... Then I sliced it. Possible the best smoke ring of anything I have made yet.
This was 100% better than I expected, or anyone of us for that matter. The seasoning was really good and the meat was tender. We actually ate more of this that the roast beef that he made... I am trying this again.
Next time I will reduce the cook time since pulling is not an option. and try for a medium-well finish
Patrick_CT
New member
My neighbor went hunting and has a freezer full.. just does not really know what to do with it... but we are learning.. haha
Smoky Lonesome
New member
Thanks for the tips
Thanks for the detail. I'm going to try one tomorrow afternoon. I've had good luck with2 Turkey's, 3 briskets, baby back ribs ad standing rib roasts
Thanks for the detail. I'm going to try one tomorrow afternoon. I've had good luck with2 Turkey's, 3 briskets, baby back ribs ad standing rib roasts