Elk Roast smoking

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kerstingm

Meat Mopper
Original poster
Apr 21, 2013
273
42
Ohio
I am finally getting my Elk Roast out for the pellet smoker tomorrow, thawing and seasoning it today, slow and low cook tomorrow. Will be posting pics as I go, it is my 1st attempt at this but feeling pretty confident after reading some tips on here.
 
Wanna run this by anyone that's cooked elk before. Wanting to cook on smoke for a couple or three hours then turn grill up to 225 or 250 till I hit 150 to 160 internal temp? Any pointers or suggestions on this?
 
Roast on, going to smoke for 2 hours or so, temp is holding at 175.
then will turn up to 225 and go from there. Also using hickory for the wood, and only seasoned with a prime rib rub.
Will be posting pics throughout the day.
 
90 degrees, this might take a bit longer to cook than I was thinking, when I put the thermometer in it was like putting it through a tough piece of leather???? 
 
As I'm learning the pellet grill cooking I am seeing I will need to start doing this...
 
Here's the final sliced pics. I did need to cook a bit longer in the oven, I little too rare for my liking at first slicing.
There was a large hunk of gristle in the center, just cut it out for my Huskies, all of us loved it. Can't wait for the leftovers tomorrow
 
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I'm thinking around 145 to 150. Sorry the cold ones were taking over by that time.. lol
 
I can say some of the leftovers I brought to work today were totally devoured in no time. For not having a clue what to do with it I will pat myself on the back for this one. Probably won't see elk meat for while if ever. No elks in Ohio to hunt. lol
 
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