Right now I primarily use apple and cherry for 90% of my pork butts and beef briskets.
Any help would be appreciated.
Like a hog or a steer, an Elk is a pretty large animal with widely varying types of meat involved. An "Elk roast" from the shoulder will cook entirely differently than one from the center of the loin.
Give a little more info, like what cut, how big, what you'd like the end result to be, etc... and someone can try to answer your question.