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Elk Roast smoking

post #1 of 17
Thread Starter 

I am finally getting my Elk Roast out for the pellet smoker tomorrow, thawing and seasoning it today, slow and low cook tomorrow. Will be posting pics as I go, it is my 1st attempt at this but feeling pretty confident after reading some tips on here.

post #2 of 17

Sounds like you have it under control. Remember to post some pics.

Happy smoken.

David

post #3 of 17
Thread Starter 
It has been in the freezer a bit longer than I would of liked, but so far it looks okay
post #4 of 17
Thread Starter 
Wanna run this by anyone that's cooked elk before. Wanting to cook on smoke for a couple or three hours then turn grill up to 225 or 250 till I hit 150 to 160 internal temp? Any pointers or suggestions on this?
post #5 of 17
Thread Starter 
Roast on, going to smoke for 2 hours or so, temp is holding at 175.
then will turn up to 225 and go from there. Also using hickory for the wood, and only seasoned with a prime rib rub.
Will be posting pics throughout the day.
post #6 of 17
Thread Starter 
Here it is after 2-1/2 hours on smoke, just turned up to 225
post #7 of 17
What's your internal temp after 2 1/2 hours?
post #8 of 17
Thread Starter 

90 degrees, this might take a bit longer to cook than I was thinking, when I put the thermometer in it was like putting it through a tough piece of leather???? 

post #9 of 17

Just take  it to about 125 it then let it rest, if you want the outside more done roll it on a hot grill.

kind of like a reverse sear.

post #10 of 17
I'm all about the reverse sear!!
post #11 of 17
Thread Starter 
As I'm learning the pellet grill cooking I am seeing I will need to start doing this...
post #12 of 17
Thread Starter 
Now on to the rest.
post #13 of 17
Thread Starter 
Here's the final sliced pics. I did need to cook a bit longer in the oven, I little too rare for my liking at first slicing.
There was a large hunk of gristle in the center, just cut it out for my Huskies, all of us loved it. Can't wait for the leftovers tomorrow
post #14 of 17
Looks perfect to me. What was the final temp you pulled it at?
post #15 of 17
Thread Starter 
I'm thinking around 145 to 150. Sorry the cold ones were taking over by that time.. lol
post #16 of 17
Thread Starter 
I can say some of the leftovers I brought to work today were totally devoured in no time. For not having a clue what to do with it I will pat myself on the back for this one. Probably won't see elk meat for while if ever. No elks in Ohio to hunt. lol
post #17 of 17

Nice smoke ,looked excellent !

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