Moose roast in stand up smoker

[Hunter guy]

Hey fellas gonna try to do a moose roast in my stand up cabinet smoker, what tempeture and how long should I do it at!? Thanks

[Au revoir, Gopher]

Low and long

250F depending on the size of your roast you will be looking at 6 to 10 hours

ARG

[ghostguy6]

Dont cook by time, cook by temperature. By that I mean the internal temperature of the meat. Get yourself a good quality thermometer and pull the roast when it reaches your desired temperature. There are too many factors to determine the time, such as meat volume, bone in or out?, ambient temperature, wind, and "the dreaded stall" just to name a few.

I would set my smoker to 180*F as moose is very lean ( the outer meat can form a harder crust if too hot) and pull it when the internal temp reaches 142*F. Let it rest before eating as well.

[Fisherpeak]

I do elk and deer roast in a slow cooker until nearly done then chuck them in the Bradly smoker till internal is 145-150. You get the smoke and the tenderness.

[1shotwade]

After I hit the roast with some smoke I cover it in bacon and let the internal temperature hit 145 degrees!! Pull it and wrap in foil and a old beach towel and let it rest for 1 hour! Its pretty darn good!!

[Sitkaspruce]

I prep my thawed roast with seasonings and let it stand overnight in the fridge.

Let stand at room temp for a couple hour while my Bradley gets up to temp, around 160-180.

Add the roast, with a good quality temp probe, in the middle rack and let heat up for an hour, then I add smoke (between 1.5 and 2.5 hours, depending on the type of wood you use), I then turn up the temp to around 200-225 and cook until I get 5-7 degrees from my preferred temp - Only one, Medium Rare....

Remove, then you can either let stand, reverse sear in a hot pan or broil in the oven to finish off. Let stand tented with foil for 5 minutes, slice and enjoy.

Cheers

SS