Dining and Cooking
Moose Brisket
In Smoking

Moose Brisket


Happy smokey Saturday everyone. I am a wild game enthusiast and today I am tossing my second moose brisket on the smoker. My first came out pretty good for how lean moose meat is. Does anyone else have experience smoking a moose brisket? I would welcome any and all advice. Im a bit of a purist and try not to over season and I usually just use olive oil as a binder.

by DarkHarkins

21 Comments

  2. Thomas__Shelby

    I have absolutely nothing helpful at all to add, being from England this just isn’t something I will ever see or probably ever eat, but, fuck yeah! So you hunted, butchered and now cooking it? Definitely going to need an update on this one.

  3. The5dubyas

    Out of curiosity, how much meat do you get off an 650 lb animal? This is amazing.

  4. joshtay11

    Wrap it with half a cup of beef tallow 😜 Jk. But I’m definitely here to see the progress if you’re willing to share!

  6. Emcee_nobody

    That’s rad dude, and sounds daunting. Good luck, and send more pics!

  7. Turbo_Laser

    I am following along, this is awesome thanks for sharing.

  10. CreepingDeath-70

    All in on seeing the progression of this cook. I LOVE game of almost any kind! Bear is an acquired taste, though…

  14. onmy40

    This looks like afterbirth. Gotta see the finished product

  15. Seasoned_By_Smoke

    I’ve done some axis and fallow briskets before and I would probably treat moose the same.

    If you have any fatty cuts of the moose, I would render it down and use it for this cook. If not, some waygu tallow would work well. I would just smoke it around 250°F until you get a good bark. Then boat it up with some moose fat or tallow until it probes tender. After it’s done though, I’d let it rest uncovered for an hour or so and the stick it in the oven on the lowest setting for a couple of hours to help render out any other connective tissue in it. It should be OK since it will essentially baste in the fat/tallow. But I think the extra time here will help the overall bite.

  17. BurnesWhenIP

    There’s a Bullwinkle joke that needs to made, but I’m not funny enough to make it

  18. UncivilSteve

    I’d be worried it’s a bit lean and will dry out if trying to cook like a traditional beef brisket.

  21. TyberosWake

    My girlfriend turned her moose brisket into Montreal smoked meat instead. Some homemade sourdough and sauerkraut. It made unreal good reubens

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