This smoked elk roast is lean but full of flavor. This hearty meat is PREPARED WITH SIMPLE DRY BRINE AND DRY SPICES BEFORE COOKING AND SLOW COOKING OVER HICKORY FOR THE PERFECT GRILLABLE WILD MEAT. Learn how to smoke roast moose with our easy recipe.
Moose is a nice lean cut of meat that’s high in protein and low in fat. Its popularity has skyrocketed in recent years and it is widely considered one of the finest venison meats. It is often enhanced with venison, but lacks flavor and is really lean.
As with game, we can treat it like beef. In fact, we treat our smoked elk roast the same way we treat our round smoked loin of beef . The big difference is that due to the lower fat content, we have to be careful not to dry it out. To counteract this, we’re going to dry it in brine overnight and use a dash of marinade as well. Let’s get into that!
Where to buy moss
Depending on where you are, your access to moose may be limited, and you’re more likely to find them over the counter at a butcher’s shop if you’re in western North America. That being said, you’ll have better luck if you order online.
Times and temperatures
Moose must be smoked at 107°C(225°F) for one hour per pound of meat. We’re using a 4-pound roast, so we’re aiming for four hours of smoke time. The most important thing, however, is that the meat reaches an internal temperature of 130°F, at which point we remove it from the smoker. Then wrap wires in aluminum foil and let it sit for ten to fifteen minutes so it reaches a final temperature of 140°F-150°F. Anything above that and the elk will dry out due to its effective fat content.