Moose Chuck Roast is a cut of beef that lends itself perfectly for some true barbecue. It contains fat and connective tissue which means low ‘n slow will do the trick. Here’s how I smoke it. It cooks faster than a beef chuck roast, aim for 5-6 hours (excluding the rest period at the end).

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Servings 6 people
Prep Time 10 minutes
Cook Time 7 hours
Start the grill 30 minutes

Ingredients

  • 4.5 lb moose chuck roast
  • 2 tsp salt
  • 2-3 tbsp coarse ground black pepper

Instructions

  • The chuck roast doesn’t need trimming usually. If you see a thin silver
    membrane somewhere, trim it off, but leave the rest of the fat. Now
    sprinkle the salt evenly all over the meat and leave it in the fridge
    overnight. This is called dry brining, and it amplifies the meat’s own flavor.
    Raw Chuck Roast
  • Take the meat out of the fridge and sprinkle the black pepper evenly all over the meat, just like with the salt.
    Chuck roast with black pepper applied
  • Fire up your grill, prepare it for indirect grilling. Have it running at 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear.
    Place the meat on the indirect side and close the lid. Add some wood
    chunks for smoking on the glowing embers. I used two maple wood chunks
    for this one, but apple, oak, pecan et.c. works just as well.
    Chuck roast almost ready to wrap
  • Monitor the meat temperature and look at the bark forming on the
    surface. When the meat temp hits 70° C (160° F) it is time to wrap it.
    It usually takes 3 hours, but completely depends on grill temp and
    thickness of the meat. Wrapping is done to avoid drying it out. If you
    think it needs more bark, then leave it for another 30 minutes before
    wrapping. Use two large (and equal) size aluminum foil sheets. Wrap it
    snugly with the first, and then continue with the second. Place the meat
    back on the grill and continue cooking it until the internal
    temperature is 95° C (203° F).
    Chuck roast wrapped in foil
  • Remove it, wrap it in a thick towel (a faux cambro), and let it rest
    for 1 hour before serving. Now unwrap it save the juice that is
    collected in the foil, it has a wonderful flavor. Pour it back over the
    sliced meat and serve.