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I'm thinking smoker temp of 225 and IT of 140. I might pull it at 130 and do the wrapped-in-a-cooler thing for a while. I've never done that, so I'm not sure.
Here it is. I left for a bit and came back to IT of 159. I thought for sure I had ruined it. Pulled it out and wrapped it in foil and towels for an hour. Turned out great! If anything, it's a bit undercooked for my taste. Lots of flavor. Next time I won't mix the rub in the butter injection. It's excellent on its own, but I'm really looking forward to sammiches tomorrow.
Small roasts like elk, do not take very long to get up to temp even at lower smoker temps. When I do small roasts like that I will run the smoker around 180 for as long as I can to get more smoke.