It was time to smoke a chuck roast, but not your ordinary beef. Today I went with moose. I love the moose flavor, very lean, and the mild taste of game meat.
Moose Chuck Roast is a cut of beef that lends itself perfectly for some true barbecue. Even though it is lean, it does contains fat and connective tissue which means low 'n slow will do the trick. Here's how I smoke it. It cooks faster than a beef chuck roast, aim for 5-6 hours (excluding the rest period at the end).
Ingredients
4-5 lbs (2 kilos) moose chuck roast
2 tsp table salt
1-2 tbsp coarse ground black pepper
Gear used
Weber kettle
Slow 'N Sear
FireBoard
Pit Viper fan
Smoke wood
I went with maple wood chunks today. But oak, pecan, plum, apple et.c works just as well.
Temp used
130° C (265° F)
Instructions
The chuck roast doesn't need trimming usually. If you see a thin silver membrane somewhere, trim it off, but leave the rest of the fat. Now sprinkle the salt evenly all over the meat and leave it in the fridge overnight.
Raw moose chuck roast
Take the meat out of the fridge and sprinkle the black pepper evenly all over the meat, just like with the salt.
Moose + pepper
Fire up your grill, have it running at 265° F. Add some maple wood chunks for smoking on the glowing embers. I used two maple wood chunks for this one.
Almost time for wrap, just a little more bark
Smoke it until bark looks good, or inner temp hits 70° C (160° F). It usually takes 2.5-3 hours. Now wrap it in dual layers of aluminum foil. This is key, since the moose is rather lean. Put it back on the grill until inner temp is 95° C (203° F). Wrap it in a thick towel (or two), and faux cambro it for 1 hour. Then slice and serve. And for 'god and country', don't waste that delicious au jus. Pour it back over the slices.
Wrapped chuckie
What could I have done differently?
Well, I still think salt + pepper is all that is needed, I sure don't want to mask that lovely moose meat flavor. But I accidentally poked a hole in the aluminum foil this time (haven't done it in years), so a lot of juices leaked out, slowly, rendering it just a bit dry. Will not do that mistake again.
Other than that? Delicious!!!
Dig in, folks!
Moose Chuck Roast is a cut of beef that lends itself perfectly for some true barbecue. Even though it is lean, it does contains fat and connective tissue which means low 'n slow will do the trick. Here's how I smoke it. It cooks faster than a beef chuck roast, aim for 5-6 hours (excluding the rest period at the end).
Ingredients
4-5 lbs (2 kilos) moose chuck roast
2 tsp table salt
1-2 tbsp coarse ground black pepper
Gear used
Weber kettle
Slow 'N Sear
FireBoard
Pit Viper fan
Smoke wood
I went with maple wood chunks today. But oak, pecan, plum, apple et.c works just as well.
Temp used
130° C (265° F)
Instructions
The chuck roast doesn't need trimming usually. If you see a thin silver membrane somewhere, trim it off, but leave the rest of the fat. Now sprinkle the salt evenly all over the meat and leave it in the fridge overnight.
Raw moose chuck roast
Take the meat out of the fridge and sprinkle the black pepper evenly all over the meat, just like with the salt.
Moose + pepper
Fire up your grill, have it running at 265° F. Add some maple wood chunks for smoking on the glowing embers. I used two maple wood chunks for this one.
Almost time for wrap, just a little more bark
Smoke it until bark looks good, or inner temp hits 70° C (160° F). It usually takes 2.5-3 hours. Now wrap it in dual layers of aluminum foil. This is key, since the moose is rather lean. Put it back on the grill until inner temp is 95° C (203° F). Wrap it in a thick towel (or two), and faux cambro it for 1 hour. Then slice and serve. And for 'god and country', don't waste that delicious au jus. Pour it back over the slices.
Wrapped chuckie
What could I have done differently?
Well, I still think salt + pepper is all that is needed, I sure don't want to mask that lovely moose meat flavor. But I accidentally poked a hole in the aluminum foil this time (haven't done it in years), so a lot of juices leaked out, slowly, rendering it just a bit dry. Will not do that mistake again.
Other than that? Delicious!!!
Dig in, folks!
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