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Which cuts of the elk are best for smoking? I'd love to do some smoked roasts from the rump of the animal, unless a brisket would be better suited for the smoker and the hind roasts would be better for braising?
What are you looking to do for smoking? Pulled meat or low and slow like the brisket or just smoked roasts? I would go with the eye of round out it for smoking and pulled meat. I have done some rounds and sirloins from Elk and Moose for smoked roasts but not for pulled. Tried to do a pulled beef and didn't end up with what I was looking for but it did work out for sammies. I haven't been able to try a brisket from one yet but am planning to. All depends on time off for the hunting.
Do you have a whole loin/backstrap to do? A sirloin is a good one to do if you are looking to do a roast sliced. They are large enough if it hasn't been split up.
It's a combination of the top, bottom, tip and round roasts, all from the hind quarter. My other option is to get 3 three pound roasts and a 4 pound brisket. A brisket looks really good to smoke so I'm probably going to get one.