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Colorado Elk, smoked... (with q-view)

post #1 of 8
Thread Starter 
Starting the night before, with an amazing hunk of meat...
post #2 of 8

It should be good. What are you going to do with it?

Happy smoken.

David

post #3 of 8
Thread Starter 
Covered in worcestershire, then SPOG, overnight in the fridge, then on the UDS at 11am today at 220°, smoke for 2 hours, then foil wrap for last hour, rest for 2 hours in cooler wrapped in a towel, then slice'n'eat!

Ill post pics when I wrap it up!

Also going to put a brine free whole chicken in there with it, chicken salad for lunch tomorrow!
post #4 of 8
Thread Starter 


Picked up a little filet mignon for 99 cents in the questionable meat section at the store!
post #5 of 8
Should be tasty!
post #6 of 8
Thread Starter 
Four animals at one time!

post #7 of 8
Thread Starter 


Turned out dry, flavor was awesome, but I will be ignoring the 160° IT next time. Had almost zero fat content, so I used a T of bacon fat to make an Au Jus. That helped, just it was still nearly jerky.

Better luck next time!
post #8 of 8
I was wondering about the Elk roast. I usually keep it on the rare side. 130-135 IT.
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