Need Guidance

[Alex Andrews]

Hey all, I'm new here, I'm making plans for Thanksgiving and since my family and I are getting tired of the same old store bought turkey that's always present at the family gathering, we've decided to augment the feast with some elk. We're likely buying a Denver leg from Grande Meats, and we'll have it divided up into individual cuts if possible (I'm not sure if that's necessary or not?). My question is about how to prepare it. The goal is to make it tasty and as tender as possible, is smoking a good way to go? Or should I consider doing a braised pot roast style? If I get it divided up into its individual cuts, which are best for smoking and which are better for braising?

 

[mowin]

Never smoked elk, but have done lots and lots of whitetail deer steaks, roast, ECT.

What ever the cut, venison is very lean, so the biggest issue is drying out if over cooked. If it's steaks, I smoke them at low temps, 175* - 200* to a IT of 120* then on a scorching hot gas grill or fry pan to reverse sear. Broiler will work too. The IT should climb to 130's during the sear.