Brisket, Chicken, and MOOSE RIBS (?!?!) Tomorrow

AKMIMNAK · 02-16-2018, 10:22 PM

Saturday's epic smokefest will consist of the perfunctory USDA Prime whole packer brisket from Costco (to celebrate it being above 20 degrees again here in Minnesota....and thereby warm enough for me to want to smoke a brisket)....

Chicken leg quarters for freezer meat.....and

MOOSE RIBS!!! from my parents in Alaska (tonight we deep fried the halibut they brought us and turned em into amazing fish tacos!).

Never done moose ribs. Anyone on here have experience, tips, suggestions for technique? Moose is notoriously lean, but delicious if cooked right. Hoping not to dry these babies out.

tom b · 02-16-2018, 10:30 PM

I have no advice but I am looking forward to the results please post pics

chambersuac · 02-16-2018, 11:09 PM

No advice, either, but drooling at the thought

Westx · 02-17-2018, 08:51 AM

Cook low and slow until they probe tender with a tooth pick.

brochip1 · 02-17-2018, 09:07 AM

Try a 3-2-1 method at around 230*-250*. I've never done moose, but will cook wild hog ribs using this method. The braising in foil really helps to tenderize the meat.

16Adams · 02-17-2018, 11:31 AM

Wow, just Wow

AKMIMNAK · 02-17-2018, 11:42 AM

Here's the initial pics......more to come later. Thanks for the interest and input!

https://photos.app.goo.gl/aA2my1mFEp7XTGzB3
They are so tender, they actually came rolled up in the package.

https://photos.app.goo.gl/ZX95vNovRoVTvBlp1
Went with some Montreal steak, garlic powder, onion powder, and Lawry's seasoning salt.

https://photos.app.goo.gl/lYfw2vYfAreG07Kf2
Here's the size comparison with my brisket flat and point. I ended up switching the ribs to the middle position after 45 min or so to shield them a bit. Should have thought of that at the start, but fortunately no harm.

https://photos.app.goo.gl/5lSRSejDXPnUMjCs1
For the brisket, I did an SPG base layer, then some montreal steak, then Lambert's Sweet Rub O' Mine.

https://photos.app.goo.gl/PkPKE8eNSjkhabg52
Pretty full smoker today! Little chicken quarters are off in the vertical for now.....

Mikhail · 02-17-2018, 12:44 PM

Looks great! Can't wait to hear how Bullwinkle turned out.

Titch · 02-17-2018, 03:41 PM

Waiting on the Moose
Nice smoker, does the upright chamber hold heat well?

AKMIMNAK · 02-18-2018, 04:41 PM

Quote:

Originally Posted by Titch

Waiting on the Moose
Nice smoker, does the upright chamber hold heat well?

I've only used it in the winter so far, and it is COLD here. So far it is not good. Even with the main chamber over 300, the vertical will not rise above 150. It would be great for cold smoking or SLOOOOWWWW smoked sausages. But it would not be great for a large cook in which you were hoping to stuff your whole smoker with brisket or butts. Perhaps it will do a little better in the summer. The guy who sold it to me used the vertical almost exclusively, so he must have had the fire rockin.

JayQ · 02-18-2018, 04:45 PM

I’m curious about the moose ribs. How’d they turn out?

AKMIMNAK · 02-18-2018, 04:50 PM

First set of pics:

Used Montreal plus some Lawry's seasoning salt plus some garlic and onion powder on the moose ribs.

Used SPG plus equal amount of Montreal plus the Swine rub on the brisket.

Swine rub only on the chicken.

AKMIMNAK · 02-18-2018, 04:53 PM

Second set of photos

AKMIMNAK · 02-18-2018, 04:55 PM

Final set of pics.....and the best ones :)

TyJones · 02-18-2018, 05:00 PM

Looks awesome. How did the ribs taste? Other than a burger, I've never had a moose.

02-16-2018, 10:22 PM	#1
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Brisket, Chicken, and MOOSE RIBS (?!?!) Tomorrow Saturday's epic smokefest will consist of the perfunctory USDA Prime whole packer brisket from Costco (to celebrate it being above 20 degrees again here in Minnesota....and thereby warm enough for me to want to smoke a brisket).... Chicken leg quarters for freezer meat.....and MOOSE RIBS!!! from my parents in Alaska (tonight we deep fried the halibut they brought us and turned em into amazing fish tacos!). Never done moose ribs. Anyone on here have experience, tips, suggestions for technique? Moose is notoriously lean, but delicious if cooked right. Hoping not to dry these babies out. __________________ Born and raised Alaskan and BBQ lover

02-16-2018, 10:30 PM	#2
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	I have no advice but I am looking forward to the results please post pics __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

02-16-2018, 11:09 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	No advice, either, but drooling at the thought __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

02-17-2018, 08:51 AM	#4
Westx is One Chatty Farker Join Date: 04-17-16 Location: Midlothian, Texas	Cook low and slow until they probe tender with a tooth pick. __________________ 22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes

02-17-2018, 11:31 AM	#6
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Wow, just Wow __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

02-17-2018, 09:07 AM	#5
brochip1 Knows what a fatty is. Join Date: 04-14-17 Location: Cooper, TX	Try a 3-2-1 method at around 230-250. I've never done moose, but will cook wild hog ribs using this method. The braising in foil really helps to tenderize the meat.

02-17-2018, 11:42 AM	#7
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Here's the initial pics......more to come later. Thanks for the interest and input! https://photos.app.goo.gl/aA2my1mFEp7XTGzB3 They are so tender, they actually came rolled up in the package. https://photos.app.goo.gl/ZX95vNovRoVTvBlp1 Went with some Montreal steak, garlic powder, onion powder, and Lawry's seasoning salt. https://photos.app.goo.gl/lYfw2vYfAreG07Kf2 Here's the size comparison with my brisket flat and point. I ended up switching the ribs to the middle position after 45 min or so to shield them a bit. Should have thought of that at the start, but fortunately no harm. https://photos.app.goo.gl/5lSRSejDXPnUMjCs1 For the brisket, I did an SPG base layer, then some montreal steak, then Lambert's Sweet Rub O' Mine. https://photos.app.goo.gl/PkPKE8eNSjkhabg52 Pretty full smoker today! Little chicken quarters are off in the vertical for now..... __________________ Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 02-17-2018 at 12:03 PM..

02-17-2018, 12:44 PM	#8
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Looks great! Can't wait to hear how Bullwinkle turned out. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

02-17-2018, 03:41 PM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Waiting on the Moose Nice smoker, does the upright chamber hold heat well? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

02-18-2018, 04:45 PM	#11
JayQ On the road to being a farker Join Date: 03-25-17 Location: Atmore, Al	I’m curious about the moose ribs. How’d they turn out? __________________ OKJ Longhorn, Memphis Pro and WSM

02-18-2018, 04:50 PM	#12
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	First set of pics: Used Montreal plus some Lawry's seasoning salt plus some garlic and onion powder on the moose ribs. Used SPG plus equal amount of Montreal plus the Swine rub on the brisket. Swine rub only on the chicken. __________________ Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM..

02-18-2018, 04:53 PM	#13
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Second set of photos __________________ Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM..

02-18-2018, 04:55 PM	#14
AKMIMNAK is one Smokin' Farker Join Date: 08-02-17 Location: Alaska Name/Nickname : Jonathan	Final set of pics.....and the best ones :) __________________ Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM..

02-18-2018, 05:00 PM	#15
TyJones Knows what a fatty is. Join Date: 02-15-18 Location: Meridian, ID Name/Nickname : Big T	Looks awesome. How did the ribs taste? Other than a burger, I've never had a moose. __________________ OK Joe Highland Reverse Flow, Camp Chef SmokePro, and a rarely used propane rig.