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My attempt at an elk roast.

post #1 of 12
Thread Starter 


Here we go! Started with this roast. I dry rubbed it and let it sit overnight.
post #2 of 12
Thread Starter 



Wrapped it in bacon because bacon is the duct tape of the food world. And the fat thing.
post #3 of 12
Thread Starter 


Injected it with this stuff. It's butter and dry rub. Yup. Health food.
post #4 of 12
Thread Starter 


Ready to go! It's currently in my Bradley. Trying to keep it at 225 until IT of 140. I'll post a finished product picture when it's done.
post #5 of 12

  Can't wait to see how it turns out! What temp are you going to smoke at, and what IT will you take it out?

 

  Mike

post #6 of 12

Wow, that looks like its going to be something special! Dont forget to post the final product! Thanks for sharing buddy

post #7 of 12

Looks like a nice roast, I would pull it between 120-125, the more rare the better with game meat. (just my opinion)

post #8 of 12

That's gonna be a hit... I'm watching this . . .Coffee.gif

 

Have fun and . . .

post #9 of 12
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  Can't wait to see how it turns out! What temp are you going to smoke at, and what IT will you take it out?

  Mike
Mike

I'm thinking smoker temp of 225 and IT of 140. I might pull it at 130 and do the wrapped-in-a-cooler thing for a while. I've never done that, so I'm not sure.
post #10 of 12
Thread Starter 


Here it is. I left for a bit and came back to IT of 159. I thought for sure I had ruined it. Pulled it out and wrapped it in foil and towels for an hour. Turned out great! If anything, it's a bit undercooked for my taste. Lots of flavor. Next time I won't mix the rub in the butter injection. It's excellent on its own, but I'm really looking forward to sammiches tomorrow.
post #11 of 12
Thread Starter 
One more thing... It came up to IT way fast. Not sure if that is because if the low fat content but it isn't a good idea to leave unattended.
post #12 of 12
Small roasts like elk, do not take very long to get up to temp even at lower smoker temps. When I do small roasts like that I will run the smoker around 180 for as long as I can to get more smoke.
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