Smoking Elk this weekend

Good idea with the bacon Berger. "Bacon Berger" now thats funny!! Seriously, that meat is lean so the bacon will keep it juicey.

When ya get a minute head on over to roll call and let us know a little bout yerself and what equipment yer using. Welcome to the forum anyways.

click on forums and it will show you all the different ones. Roll call is a place to tell about yourself and equipment. These folks will jump right in and help you out in anyway they can. Enjoy and keep it smoking.

I did a venison roast with mustard and Jeff's rub and ended up with a worthless piece of dried out meat. The bacon may help you. Good luck!

welcome again to the forum, i see you did the roll call. glad to have ya on board. smoking elk or any venison for that matter requires a little care and attention. but for the time and effort put into getting this fine meat as well as the great results make it all worthwhile. venison(elk,deer,,moose,etc) has a very low fat content of which additional fat which may be added a number of ways, bacon strips,larding,cooking below a pork piece and letting it drip down on it, or simply oven roasting in same pan with a roast. however the most important factor IMHO is the internal temp. i also feel that with venison med equals well done ,med rare equals med, and rare equals med rare as compared to beef. one cannot over cook venison or "a worthless piece of dried up meat" will be the result. properly cooked you will have a juicey,tender piece of meat that no beef can compare to. it is no accident that french chefs use venison in all there award winning recipies. take a lil care and you will not be disappointed. i have seared steaks on hi heat and cooked roasts slow at 250 but always the internal temp is your guide. 135-140 tops.