expatpig
is Blowin Smoke!
- Joined
- Feb 20, 2010
- Location
- Cochrane...
I've got a 4lb moose rump roast on the UDS, I brined it w/ kosher salt, sugar and a little cider vinegar for 4 hrs, 2.5 hrs in, temp at 135. It's a very lean meat, I unrolled it, seasoned it and put in some saltpork and tied it back up. I'm thinking I should cook as a chuck roast. Any opinions?