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NU2BBQNU2BBQ Posts: 98
edited November -1 in EggHead Forum
What particular cut of Moose would lend itself well to smoking? I've done Venison roasts before that came out well but never a Moose. I need to figure out what to tell the butcher to do besides the normal steaks, ground, etc. Any advice/ideas?




  • Capt FrankCapt Frank Posts: 2,578
    This old Kentucky/Florida boy is sitting here racking his brain to give you a reply, but I'm sorry, I guess I'm just no help on this one! :laugh: :ohmy: :P :woohoo:
  • Little StevenLittle Steven Posts: 26,941

    Rib roast is good. Chuck low and slow. You need to lard it or wrap in bacon.



    Caledon, ON


  • cookn bikercookn biker Posts: 13,272
    I had a customer, a few years back, give me some moose. The package only read moose steaks. I did them hot and quick and they were like butter and delish!
  • I have only ever done steaks and a roast (thinking it was a chuck, judging by the cut).
    I did as Steve mentioned above, somewhat, with bacon as a cap. However, I also did a marinade for a few hours too. It was fab....
  • NU2BBQNU2BBQ Posts: 98
    Little Steven, thanks for that info, I think I'll go with the chuck. Moose was taken Saturday (opening day in NH) and is at the butchers now.

    Everyone else thanks for helping.
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