I am trying to find out anything about smoking a moose roast. I have two nice big ones and want to smoke them.
Should I brine them or marinade them, as I read there is a difference. the one using salt to infuse the seasonings into the meat and marinade to tenderize and flavor with an acid of some sort to tenderize.
I have done pork with a brine and an apple mop that turned out awesome. So thought I would try the moose but not sure if read meat needs brine or not. Anyway just lookin for suggestions. Thanks