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

[lbc970]

Starting the night before, with an amazing hunk of meat...

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• lbc970
• Nov 10, 2014

 

[themule69]

It should be good. What are you going to do with it?

Happy smoken.

David

 

[lbc970]

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!

 

[lbc970]

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• lbc970
• Nov 11, 2014

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

 

[dirtsailor2003]

Should be tasty!

 

[lbc970]

Four animals at one time!

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• lbc970
• Nov 11, 2014

 

[lbc970]

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• lbc970
• Nov 11, 2014

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!

 

[dirtsailor2003]

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