Elk rump roast TQ w/ apple smoke

Discussion in 'Wild Game' started by pit 4 brains, Feb 20, 2010.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I took some elk rump roasts, tied 'em up and brined them IAW TQ instructions for 11 days. I remmoved them from the brine and gave them a couple good rinses and then a 24 or so hour fresh water soak. After a few more rinses, I dried them, painted with mustard and rolled them in fresh cracked pepper. Into the smoker over some apple wood (Thanx BandCollector) for about seven hours to int temp of 145. I couldn't wait any longer...
     
  2. caveman

    caveman Master of the Pit SMF Premier Member

    So, since it is Elk, you don't have to do the towel & cooler type of resting to get the meat tender?
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's my kind of smoke! We really do need to see a sliced piece though.[​IMG]
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    This meat was cured using nitrates, It is to be sliced and eaten like lunchmeat.
    The wrapping & resting you're talking about is done with large chunks of meat that are cooked from raw to 190 degrees or more and then sliced or pulled or whatever. I did put a foil tent over this right after the pics so as to keep it from drying out to fast..

    Slicing pics are on the way...
     
  5. walle

    walle Smoking Fanatic OTBS Member

    SLICE IT, SLICE IT, SLICE IT
    SHOW US, SHOW US, SHOW US [​IMG]

    Dang, Pit - that looks Goo-ood!
    I'm outta big elk chunks already.

    HEY, I know someone who probably has some....
     
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Got me thinking I need to do another batch of Elk summer sausage. Looking forward to the slice and taste test!
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. I have only had Elk once and it was horrible. It was over cooked and cold. If I had some that was cooked right I know I would love it. I should try this method with one of my venison roasts. [​IMG]
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Elk is the beef of wild game. It does not lend itself to overcooking though..
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with Walle on this one too. Please SLICE it and SHOW us the MEAT.
     

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