Moose shoulder
Älgbog
90°CRest 45 min
Cook to this all the way through
Worked muscle. Low and slow, same logic as beef chuck.
Safe minimum 63°CUSDA
On the grill
Like beef chuck, moose shoulder is full of connective tissue built for endurance rather than speed, so it needs a long indirect cook to become tender.
Budget several hours at a moderate dome temperature. It is done when a probe slides in with almost no resistance, not at a fixed clock time.