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11-21-2017, 10:45 AM
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Join Date: Jan 2015
Posts: 61
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Moose brisket ideas
Doing up a moose brisket
Have an old Bradley smoker and a pressure cooker. Just wondering which is a better method and cook times and temps you would recommend.
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11-21-2017, 12:07 PM
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Join Date: May 2013
Posts: 3,222
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I haven't done moose brisket... However, I've done lots of beef brisket. I generally smoke till it reaches 190F, then put it in a roaster with lots of liquid such as pineapple juice at 225f for at least 8 hours or longer... Generally, if taken out and served hot, I have to make 1/2" thick slices for it to hold together.
I never get my smoker above 225-235.
I often times use dill pickle juice as a marinade for a week before, then rub with The Silk Road's Driftwood BBQ rub, pink salt, lemon pepper, and mint.
There have been fights over scraps of brisket cooked that way at church potlucks...
Another rub that I've found to be quite successful is rosemary, thyme, mint, and rock salt or lava salt.
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11-21-2017, 06:34 PM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,280
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Same here with the beef, love to hear how the moose turns out
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11-21-2017, 06:36 PM
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Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,272
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I'm hoping to connect on a moose this year and plan on turning the brisket into pastrami
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11-21-2017, 06:49 PM
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Join Date: Jul 2007
Posts: 6,842
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Quote:
Originally Posted by PartTimeHunter
I'm hoping to connect on a moose this year and plan on turning the brisket into pastrami
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I've done that.... You'll love it
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11-21-2017, 07:19 PM
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Join Date: Sep 2017
Posts: 24
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sounds good
sounds good
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11-21-2017, 07:21 PM
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Banned
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Join Date: Nov 2011
Location: Alberta
Posts: 10,937
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Ideas? Send it to me
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11-22-2017, 09:43 AM
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Join Date: Jan 2015
Posts: 61
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Turned out good. 3 hours in the Bradley and internal temp was already 165. So I just foiled it in the crock pot for 6 hours with beef broth and sangria.
Middle is perfect thin ends a a little dry.
Thanks for the advice.
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11-22-2017, 10:48 AM
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Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,272
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Quote:
Originally Posted by calgarychef
I've done that.... You'll love it
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Oh I'm sure I will did that to some deer two years ago and it was awesome. Really want a larger piece - it goes so quick lol
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11-23-2017, 10:07 AM
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Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
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I will have to be more careful how I field dress deer. I usually split the brisket for cooling. After I get my animal skinned and hung for a few days I have lost a good portion from drying. Maybe I could tie layers together with bacon between the layers and do it low and slow.
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11-23-2017, 10:12 AM
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Moderator
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Join Date: Jul 2008
Location: A bit North o' Center...
Posts: 11,568
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Quote:
Originally Posted by amosfella
There have been fights over scraps of brisket cooked that way at church potlucks...
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...priceless.
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11-23-2017, 10:22 AM
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Join Date: May 2013
Posts: 3,222
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Quote:
Originally Posted by covey ridge
I will have to be more careful how I field dress deer. I usually split the brisket for cooling. After I get my animal skinned and hung for a few days I have lost a good portion from drying. Maybe I could tie layers together with bacon between the layers and do it low and slow.
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You'll want to split the breast bone, not split the ribs away from it.
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11-23-2017, 10:24 AM
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Join Date: May 2013
Posts: 3,222
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Quote:
Originally Posted by Stinky Buffalo
...priceless.
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Yep... It was expecially funny after the most self righteous man in the church was the one who picked the fight... You know, the one that likes to condemn everyone else for all kinds of little things...
After that, I thought about getting a whole pile of rectum muscles, tying them together in a roast, cooking them up nice, and letting them eat them... Then have a talk about how you are what you eat...
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