I was given an Elk roast over the weekend and was thinking I could maybe throw it on the smoker? If this is a good roast to smoke I could use some directions on some recipes, temps, times, and rubs, and the best wood for it?
Right now I primarily use apple and cherry for 90% of my pork butts and beef briskets.
Any help would be appreciated.
Thanks
Right now I primarily use apple and cherry for 90% of my pork butts and beef briskets.
Any help would be appreciated.
Thanks