Go Back   Alberta Outdoorsmen Forum > Main Category > General Discussion

Reply
 
Thread Tools Display Modes
  #1  
Old 11-21-2017, 10:45 AM
GWS GWS is offline
 
Join Date: Jan 2015
Posts: 61
Default 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.
Reply With Quote
  #2  
Old 11-21-2017, 12:07 PM
amosfella amosfella is offline
 
Join Date: May 2013
Posts: 3,216
Default

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.
Reply With Quote
  #3  
Old 11-21-2017, 06:34 PM
Xbolt7mm Xbolt7mm is offline
Banned
 
Join Date: Feb 2015
Location: south calgary
Posts: 2,281
Default

Same here with the beef, love to hear how the moose turns out
Reply With Quote
  #4  
Old 11-21-2017, 06:36 PM
PartTimeHunter PartTimeHunter is offline
 
Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,248
Default

I'm hoping to connect on a moose this year and plan on turning the brisket into pastrami
Reply With Quote
  #5  
Old 11-21-2017, 06:49 PM
calgarychef calgarychef is online now
 
Join Date: Jul 2007
Posts: 6,660
Default

Quote:
Originally Posted by PartTimeHunter View Post
I'm hoping to connect on a moose this year and plan on turning the brisket into pastrami
I've done that.... You'll love it
Reply With Quote
  #6  
Old 11-21-2017, 07:19 PM
Pwhite Pwhite is offline
 
Join Date: Sep 2017
Posts: 24
Default sounds good

sounds good
Reply With Quote
  #7  
Old 11-21-2017, 07:21 PM
silverdoctor silverdoctor is offline
Banned
 
Join Date: Nov 2011
Location: Alberta
Posts: 10,937
Default

Ideas? Send it to me
Reply With Quote
  #8  
Old 11-22-2017, 09:43 AM
GWS GWS is offline
 
Join Date: Jan 2015
Posts: 61
Default

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.
Reply With Quote
  #9  
Old 11-22-2017, 10:48 AM
PartTimeHunter PartTimeHunter is offline
 
Join Date: Aug 2013
Location: Drayton Valley
Posts: 1,248
Default

Quote:
Originally Posted by calgarychef View Post
I've done that.... You'll love it
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
Reply With Quote
  #10  
Old 11-23-2017, 10:07 AM
covey ridge's Avatar
covey ridge covey ridge is offline
 
Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
Default

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.
Reply With Quote
  #11  
Old 11-23-2017, 10:12 AM
Stinky Buffalo's Avatar
Stinky Buffalo Stinky Buffalo is offline
Moderator
 
Join Date: Jul 2008
Location: A bit North o' Center...
Posts: 11,097
Default

Quote:
Originally Posted by amosfella View Post
There have been fights over scraps of brisket cooked that way at church potlucks...
...priceless.
Reply With Quote
  #12  
Old 11-23-2017, 10:22 AM
amosfella amosfella is offline
 
Join Date: May 2013
Posts: 3,216
Default

Quote:
Originally Posted by covey ridge View Post
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.
You'll want to split the breast bone, not split the ribs away from it.
Reply With Quote
  #13  
Old 11-23-2017, 10:24 AM
amosfella amosfella is offline
 
Join Date: May 2013
Posts: 3,216
Default

Quote:
Originally Posted by Stinky Buffalo View Post
...priceless.
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...
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 12:06 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.