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[Great-Kazoo]

New to me Weber Smoky Mountain Smoker. First up will be a slow smoked moose brisket.

I haven't used charcoal for ages so it will be a learning experience. Any tips appreciated....



Attachment 79138

How large a brisket? Game meat is naturally lean so you have to experiment with different cuts.

I'd wet marinate it. Here's one for an 8lb. But you'll see they finish off using liquid. Since it's your 1st one i'd err on the side of caution and do a small, say 3-4 lbs one.
http://www.huntingseasonready.com/sm...risket-recipe/

They're using beef stock. I can tell you from personal experience. Unless the beef stock is your own. That canned stuff, even the low sodium gives you a salty finished product, like real salty. I figure you do your own beef and poultry stock. If not 1/2 the called for amount and go with water for the other 1/2 .


With this one different spices, they still finish off with liquid, as they say to hydrate the meat.

https://www.americanhunter.org/artic...moose-brisket/




FWIW: with game meat, depending on thickness of cut. I'll smoke for an hour then finish on grill, or pan.

[Gman]

If it were me, I'd start off with a pork shoulder to get the details figured out with the Weber.

[Hummer]

All great advice, fellas, thanks. I have 3 pork shoulders so might do one of those first. G-K, thank you for the recipes. I had no idea about the two stage cooking process. The brisket pieces I have are about 4 lbs. Also have some 3-5 lb. chunks of neck and shoulder. I might use bacon like I do with steaks to add fat and flavor.

Yesterday we cooked shoulder meat in the crock pot to make a Moose Stroganoff. It was surprisingly tender and good.

I hope to get an elk this year. It's clear out the freezers time. We still have a little from 2017. On Friday I grilled some elk tenderloins from 2016 and 2011. I don't know how I missed that package from 2011, but it was vacuum sealed and double bagged. Both tender as can be.

I remember that 2011 cow elk. When I went back the next morning to pack it out I followed big bear tracks for a mile to my elk quarters. In anticipation of a scavenger bear I had tied the legs & spine/rib section together with baling twine. The bear chewed on the meat some but couldn't drag it off far because all the pieces were tied together. Now I always do that.

[Great-Kazoo]

All great advice, fellas, thanks. I have 3 pork shoulders so might do one of those first. G-K, thank you for the recipes. I had no idea about the two stage cooking process. The brisket pieces I have are about 4 lbs. Also have some 3-5 lb. chunks of neck and shoulder. I might use bacon like I do with steaks to add fat and flavor.

Yesterday we cooked shoulder meat in the crock pot to make a Moose Stroganoff. It was surprisingly tender and good.

I hope to get an elk this year. It's clear out the freezers time. We still have a little from 2017. On Friday I grilled some elk tenderloins from 2016 and 2011. I don't know how I missed that package from 2011, but it was vacuum sealed and double bagged. Both tender as can be.

I remember that 2011 cow elk. When I went back the next morning to pack it out I followed big bear tracks for a mile to my elk quarters. In anticipation of a scavenger bear I had tied the legs & spine/rib section together with baling twine. The bear chewed on the meat some but couldn't drag it off far because all the pieces were tied together. Now I always do that.

follow gman's advice and do something simple, like ribs. You throw that or any brisket on an as of yet down to a science cooker and who knows what you'll end up with. Especially with those bullet smokers.
I suggest you get a temp gauge for the top and side, this way you can monitor temps across the entire unit.

Google "weber smoker discussions" and you'll find a lot of tech tips to get what you put in there done right.


Start here. if you get an extra grill grate you can use it with a pan wrapped with foil to catch the drippings. I like a heavy pan with foil. This makes it easier to work with, besides a cheap flimsy foil pan.

https://www.smokedbbqsource.com/webe...mountain-mods/

[ray1970]

Pew! Pew!

New thing to play with.

Total out of pocket $39.

Possibly the least amount I?ve ever spent on a firearm.

[Hummer]

follow gman's advice and do something simple, like ribs. You throw that or any brisket on an as of yet down to a science cooker and who knows what you'll end up with. Especially with those bullet smokers.
I suggest you get a temp gauge for the top and side, this way you can monitor temps across the entire unit.

Google "weber smoker discussions" and you'll find a lot of tech tips to get what you put in there done right.


Start here. if you get an extra grill grate you can use it with a pan wrapped with foil to catch the drippings. I like a heavy pan with foil. This makes it easier to work with, besides a cheap flimsy foil pan.

https://www.smokedbbqsource.com/webe...mountain-mods/

Thanks for the link. There's apparently a wealth of info out there on using these popular smoker grills. I've read about them for years on several hunting and gun forums. When I found this almost new unit for $89 on a local mountain forum I snatched it up. There's obviously a learning curve and I'll need some accessories but I'm going for it. Good food is always worth the effort.

[Bailey Guns]

Nice score on the Ruger. I have my eye on one of those, too.

[ray1970]

I?ve been looking for a bronze one with no luck. Picked up the silver but when I stumble across the bronze I?ll likely pick that one up too.

[To Bear Arms]

My wife has made some amazing homemade moose stroganoff! Definitely do the pork shoulders first. Those are easy and hard to screw up!

[Irving]

Not a purchase, since I'm just borrowing them for this upcoming hunt. The county is much bigger than my muzzleloader hunt and these 10x42 should serve me better than my old auto focus Bushnells (left) that are only 7x30something. I do love the auto focus binos though. I don't know why they aren't more popular. I assume something to do with glass clarity, but I really like mine.