Smoked moose roast is a delicious and impressive meal that is perfect for special occasions and gatherings with friends and family. This hearty and savory meat is a showstopper on the dinner table and will leave your guests asking for seconds.
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This smoked moose roast recipe is best suited for those with some experience in smoking meat, but even beginners can give it a try with a little patience and attention to detail. With the help of a pellet smoker, a sharp knife, and a meat thermometer, you can create a perfectly smoked and juicy moose roast that will make you feel like a backyard BBQ hero.
The key to this recipe is to take your time and pay attention to the temperature of the meat. This is where a meat thermometer comes in handy. It’s important to also note that smoking meat is not an exact science, and there may be some trial and error involved in perfecting your technique. But don’t let that discourage you!
With a little practice, you’ll be able to create a smoked moose roast that will have your guests begging for the recipe. So fire up that pellet smoker, grab your tongs, and get ready to impress with this delicious and unforgettable smoked moose roast recipe.
What is Moose Roast?
Moose roast is a cut of meat from the large game animal, the moose. This roast is typically taken from the hindquarters or loin of the animal, and it is a lean and flavorful cut with minimal fat and connective tissue that is perfect for slow-cooking methods like smoking, roasting, or braising.
Moose meat is typically leaner than beef, with a slightly gamey flavor and a coarser texture. This makes it different than other traditional roasts like beef or pork, but it’s a delicious and unique meat that is worth trying.
To best prepare a moose roast, first, remove the thin silver membrane that might be covering it, then, season it with salt and let it dry-brine for a few hours to help tenderize the meat. After that, you can sear and smoke as usual until it reaches the desired internal temperature.
How To Make Smoked Moose Roast
- Prepare the Moose Roast
Start by tying the moose roast with kitchen twine and seasoning it with kosher salt. Let the roast sit at room temperature for 2 hours. This will help to dry-brine the meat, which enhances the flavor and helps the meat cook more evenly.
- Preheat the Pellet Smoker
Preheat the pellet smoker to 275°F. It’s important to let the smoker reach the desired temperature before putting the meat inside. This will ensure that the meat cooks evenly and is infused with a smoky flavor.
- Sear the Roast
While the smoker is preheating, heat olive oil in a cast iron pan over high heat. When the oil starts smoking, sear the roast quickly on each side to create a golden-brown crust. This golden crust will help to lock in the juices and flavor of the meat. Be careful not to overcook the meat at this stage, as it will continue to cook in the smoker.
- Season the Roast
Once the roast is seared, sprinkle it generously with a seasoning mixture of your choice. You can use a store-bought rub or make your own with a blend of your favorite herbs and spices. If you don’t have a favorite seasoning mixture, try keeping it simple with salt, black pepper, and garlic powder.
- Smoke the Roast
Place the seasoned moose roast in the pellet smoker and smoke it for about one hour, or until the meat temp reaches 125°F. It’s best to use a leave-in probe meat thermometer to monitor the temperature and ensure that the meat is cooked to your desired level of doneness.
- Rest the Roast
Once the roast reaches an internal temperature of 125°F, wrap it in aluminum foil or a thick towel and allow it to rest. The meat will continue to rise in temperature while resting in the foil and will reach 135°F for medium-rare doneness.
This resting period is important as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Slice and Serve
After the roast has rested for 10-15 minutes, remove the kitchen twine and slice against the grain. Serve with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy your delicious Smoked Moose Roast!
The Perfect Game Meat Sauce
While the meat is smoking, try making this delicious cranberry mint sauce to serve with your moose roast. This sauce also pairs nicely with beef chuck roast, moose chuck roast, or any game meat like deer meat.
Heat a saucepan over low heat and add 1 can (14 oz) cranberry sauce, 1 tbsp freshly chopped mint, 1/4 tsp ground cardamom, and salt and pepper to taste. Cook it on low heat while stirring occasionally, let it warm through then remove from heat.
This sauce adds a sweet and tangy flavor to the meat and complements the smoky taste.
Tips For Making Smoked Moose Roast
If you’re looking to impress your guests with a unique and delicious main course, a smoked moose roast is sure to do the trick. Here’s a few tips to make sure your roast is done to perfection.
Use A Leave-In Meat Thermometer
Use a good-quality leave-in probe meat thermometer to track the internal temperature of the roast. This will ensure that it is cooked to the desired level of doneness without being interrupted throughout the cooking time.
For the best results, use a high-quality pellet smoker with hickory, oak, apple wood or maple wood pellets. If you’re using a charcoal grill, try adding one or two maple wood chunks to the charcoal. These types of wood will impart a rich, smoky flavor to the meat that complements its natural flavor.
Don’t Skip the Sear!
Searing the roast before smoking creates a delicious crust on the outside of the meat and seals in the juices. Use a cast iron pan if possible, as it holds heat well and will help create a nice crust.
Best Beer To Pair With Smoked Moose Roast
Few things pair better with barbecue than a cold beer. And when it comes to pairing beer with a smoked moose roast, you want to choose a brew that complements the rich and complex flavors of the meat. Here are our top three beer choices for pairing with this recipe:
A nutty and slightly sweet brown ale is an excellent match for the earthy flavors of moose meat. The toasty notes of the beer also help to bring out the smoky flavors of the roast.
The robust flavors of a stout, with its coffee and chocolate notes, provide a bold complement to the gamey flavors of the moose. The smooth, creamy mouthfeel of the beer also helps to balance out the chewy texture of the meat.
An IPA with its hoppy bitterness and fruity notes provides a sharp contrast to the savory flavors of the moose. The bitterness also helps to cut through the richness of the meat, while the fruity flavors add a refreshing contrast to the dish.
Smoked Moose Roast
- Kitchen twine
- 2-3 lb moose loin or tender roast
- 2 tsp olive oil
- choice of BBQ rub (try using salt evenly, black pepper evenly, and garlic powder)
- Tie the moose roast with kitchen twine and season with kosher salt. Let the dry-brined moose roast sit at room temperature for 2 hours.
- Preheat the pellet smoker to 275°F
- While the smoker is preheating, heat a cast iron pan over high heat with olive oil. Sear the roast quickly on each side to create a golden brown crust.
- Sprinkle moose roast with seasoning mixture.
- Place the moose roast in the pellet smoker for about one hour, or until it reaches an internal temperature of 125°F
- While the meat is smoking, make the cranberry-mint sauce by heating the cranberry sauce, mint, cardamom, salt, and pepper in a saucepan. Cook it on low heat while stirring occasionally, let it warm through then remove from heat.
- Once the roast reaches 125°F, wrap it in foil and allow it to rest. The meat will continue rising in temperature in the foil wrap, when it reaches 135°F you can let it breathe.
- Once the meat has rested for 10-15 minutes, slice against the grain and serve with the cranberry-mint sauce and your favorite sides.
Smoked Moose Roast FAQs
A smoked moose roast is a cut of meat from a moose that has been dry-brined, seared, and smoked to perfection. To prepare it, season the roast with kosher salt and let it dry-brine at room temperature for 2 hours.
Sear the roast in a cast iron pan over high heat with olive oil to create a golden brown crust. Then, sprinkle it with seasoning and smoke it in a pellet smoker at 275°F until it reaches an internal temperature of 125°F. Once done, let it rest for 10-15 minutes before slicing it against the grain.
Aim for wood pellets that are mild in flavor, such as alder, apple, or cherry wood. These wood pellets will enhance the natural flavors of the moose meat without overpowering it.
It typically takes about one hour to smoke a moose roast to an internal temperature of 125°F at 275°F on a pellet smoker. However, the exact time may vary depending on the size of the roast and the temperature of the smoker.
While a pellet smoker is the best option for smoking a moose roast, you can use a gas grill with wood chips in a smoker box. Keep the temperature consistent, and monitor the internal temperature of the meat to ensure it’s cooked to perfection.
Use a probe thermometer to check the internal temperature of the meat. Once it reaches 125°F, take it off the smoker and wrap it in foil to rest. The temperature will continue to rise to 135°F, which is medium-rare.
Mashed potatoes, roasted root vegetables, and green beans are excellent sides that pair well with a smoked moose roast. You can also serve it with a side salad or fresh bread to round out the meal.
Yes, you can use this recipe with other types of game meat, such as elk or venison. Adjust the cooking time and temperature as needed, and enjoy!