Elk Rump Roast, and Chuck Roast

[thunderdome]

Thanks to Erain for the help first off...

On sat I started the smoker up with Hickory Kingsford, and Hickory wood chunks. Put both of these roasts on at noon. Sorry for no on-the-smoker pics

Here is the Rump Roast after sitting in a beef broth, Worcestershire, and soy sauce bath overnight



And here is the Chuck Roast after sitting in the same marinade



Both



Creole Garlic Injection



Post injection



Rubbed w/ Famous Daves steak & Burger, and a basic beef rub



Rump was on the smoker for 4.5 hours. Taken to 135 degrees, and foiled with some juice



Sliced Up Rump Roast



Here is the Chuck which stayed on 7 hours (foiled at 160 and taken to 195)



I pulled the chuck and threw it back in the au jus since it was so dry. It helped out a lot. I had to cut it up rather than pull it actually.

The rump roast went over well, but believe it or not the co-workers commented on the cut up small pieces of chuck.

It sat over night in the au jus, and it seemed to pull back in a lot of the moisture and became very easy to chew.

The Rump roast was great IMO (sans the chewy tendons that are found here and there).

 

[mballi3011]

Your roast looks fine to me but it is sometimes hard to see if your meat is dry so I believe you. I also herad that putting some dry meat back into some broth or juices and it could, might, or will pull back some moisture and now I know it works. Everything looks good and I'm really glad your buddies like the meat too.

 

[fourthwind]

A lot of times I pull those Elk "roasts" apart and remove the silver skin. Anymore the guys processing at the wild game places tend not to trim well before stuffing a bunch of pieces together into a net and call it a roast. If you remove the fat and silver skin, the roast will be much better. (less chewy bits)

 

[erain]

sorry about the chuckie buddy, i should have told you to wrap some bacon around it and when you foiled to add some broth or juice of some sort so it wouldnt have dried out so much. wild game is really touchy like that and if it is overcooked and allowed to dry out can get pretty tough. i guess thats why i elect to grind all except the choice cuts from the rear hind quaters and the backstraps and t-loins. that rump looks great though!!! i hope it tasted as great as it looks

for using wild game... it aint no accident that the french chefs when they have a fancy dish to create they use venison... they know what tastes good!

 

[thunderdome]

I ended up making taquitos with it. They were FANTASTIC. I'm glad I didnt toss this meat....i'm not going to lie, when I pulled it I thought the worst

 

[thunderdome]

I shouldnt have just read that at lunch time....

 

[grouper sandwich]

Dang, that elk looks AWSOME!