After a few whiskeys one night I started thinking... With St. Patrick's day coming up I decided to make my own corned beef out of a moose brisket. It had been staring me in the eye every time I opened that freezer and it wasn't going to make it until the summer...
So I did a lot of reading and perused a lot of recipes online for a brine recipe and settled on one. I tweaked it a little bit by using a little less salt, but ended up brining for 5.5 days.
I then cut the brisket in half an cooked half like a traditional boiled corned beef... for corned beef and cabbage. I used the other half for pastrami and smoked it for about 10 hours. Both turned out amazing... really incredible and better than I could have ever hoped. I highly recommend trying this and I will always keep moose brisket whole from now on. Both stayed perfectly pink throughout the entire process and it wasn't salty at all. I really think you could make this work with a huge moose neck roast as well, as the flavor would be the same.
If you ever wanted to give it a try- I'd say go for it. I don't know why I haven't done it sooner. Easy as can be and the table fare is exceptional.
So I did a lot of reading and perused a lot of recipes online for a brine recipe and settled on one. I tweaked it a little bit by using a little less salt, but ended up brining for 5.5 days.
I then cut the brisket in half an cooked half like a traditional boiled corned beef... for corned beef and cabbage. I used the other half for pastrami and smoked it for about 10 hours. Both turned out amazing... really incredible and better than I could have ever hoped. I highly recommend trying this and I will always keep moose brisket whole from now on. Both stayed perfectly pink throughout the entire process and it wasn't salty at all. I really think you could make this work with a huge moose neck roast as well, as the flavor would be the same.
If you ever wanted to give it a try- I'd say go for it. I don't know why I haven't done it sooner. Easy as can be and the table fare is exceptional.