Elk Roast smoking

Discussion in 'Wild Game' started by kerstingm, Oct 25, 2014.

  1. kerstingm

    kerstingm Smoke Blower

    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.
     
  2. Sounds like you have it under control. Remember to post some pics.

    Happy smoken.

    David
     
  3. kerstingm

    kerstingm Smoke Blower

    It has been in the freezer a bit longer than I would of liked, but so far it looks okay
     
  4. kerstingm

    kerstingm Smoke Blower

    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?
     
  5. kerstingm

    kerstingm Smoke Blower

    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.
     
  6. kerstingm

    kerstingm Smoke Blower

    Here it is after 2-1/2 hours on smoke, just turned up to 225
     
  7. smokeburns

    smokeburns Smoke Blower

    What's your internal temp after 2 1/2 hours?
     
  8. kerstingm

    kerstingm Smoke Blower

    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???? 
     
  9. java

    java Smoking Fanatic

    Just take  it to about 125 it then let it rest, if you want the outside more done roll it on a hot grill.

    kind of like a reverse sear.
     
    kerstingm likes this.
  10. smokeburns

    smokeburns Smoke Blower

    I'm all about the reverse sear!!
     
    kerstingm likes this.
  11. kerstingm

    kerstingm Smoke Blower

    As I'm learning the pellet grill cooking I am seeing I will need to start doing this...
     
  12. kerstingm

    kerstingm Smoke Blower

    Now on to the rest.
     
  13. kerstingm

    kerstingm Smoke Blower

    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
     
    crazymoon likes this.
  14. smokeburns

    smokeburns Smoke Blower

    Looks perfect to me. What was the final temp you pulled it at?
     
  15. kerstingm

    kerstingm Smoke Blower

    I'm thinking around 145 to 150. Sorry the cold ones were taking over by that time.. lol
     
  16. kerstingm

    kerstingm Smoke Blower

    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
     
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice smoke ,looked excellent !
     
    kerstingm likes this.

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