Summary
| Yield | |
|---|---|
| Source | Carl |
| Prep time | 30 minutes |
| Cooking time | 6 hours |
| Total time | 6 hours, 30 minutes |
Ingredients
2 tablespoon
ground cumin 2 tablespoon
ground coriander 1 tablespoon
ground Rosemary 1 tablespoon
Garlic powder 1 tablespoon
Onion powder 1 tablespoon
Mustard powder 1 teaspoon
sea salt, fine 1 teaspoon
black pepper 1⁄4 teaspoon
all spice 1⁄3 cup
lime juice, fresh 1⁄4 cup
olive oil 1 teaspoon
worcestershire sauce 3 pound
moose or venison roast (3 to 5 lb)Instructions
Mix all spices and liquids together in a glass bowl. Place roast in bowl and distribute marinade evenly across the roast.
Since moose is such a lean meat, I'd recommend injecting olive oil in the roast.
Let roast marinate at room temperature for up to 4 hours or overnight in the refrigerator.
Smoke at 250 for 3 hours for medium doneness.
Let the roast rest for 10 - 15 min before carving.
Notes
If you're not a fan of Cumin cut amount in half as it is the most pronounced spice in the marinade.
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