Colorado Elk, smoked... (with q-view)
- Thread starter lbc970
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themule69
Epic Pitmaster
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!
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!
Last edited:
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!
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