I took some elk rump roasts, tied 'em up and brined them IAW TQ instructions for 11 days. I remmoved them from the brine and gave them a couple good rinses and then a 24 or so hour fresh water soak. After a few more rinses, I dried them, painted with mustard and rolled them in fresh cracked pepper. Into the smoker over some apple wood (Thanx BandCollector) for about seven hours to int temp of 145. I couldn't wait any longer...
post #1 of 9
2/20/10 at 4:01am