Colorado Elk, smoked... (with q-view)

Discussion in 'Wild Game' started by lbc970, Nov 10, 2014.

  1. lbc970

    lbc970 Fire Starter

    Starting the night before, with an amazing hunk of meat...
     
  2. It should be good. What are you going to do with it?

    Happy smoken.

    David
     
  3. lbc970

    lbc970 Fire Starter

    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!
     
    Last edited: Nov 11, 2014
  4. lbc970

    lbc970 Fire Starter


    Picked up a little filet mignon for 99 cents in the questionable meat section at the store!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!
     
  6. lbc970

    lbc970 Fire Starter

    Four animals at one time!

     
    Last edited: Nov 11, 2014
  7. lbc970

    lbc970 Fire Starter


    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!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I was wondering about the Elk roast. I usually keep it on the rare side. 130-135 IT.
     

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