Smoking an Elk Roast
 

So I'm thinking about smoking an Elk roast tomorrow. Any tips on rubs or hints on smoking wild game. So far I'm thinking about draping it with bacon to help keep it from drying out. Will prob smoke it to 140 but I have no idea on what I want to put into a rub.

Redskins use all of the elk.

Im no smoking expert (in this sense at least, lol), but that seems like a super dry type of meat to smoke. Along with the bacon you should probably inject, and wrap in foil after a couple hours. Although having the bacon on it will prevent some of the smoke, so its kind of a catch 22.

Does putting a pan of water in there add enough moisture to make a difference?

I will have a water pan on the side the smoke enters (the hot side) I think I might inject as well, that is a good Idea as I'm concerned with drying it out.
I did decide to hedge my bets and pulled out an elk loin also.

You bundle of stickss turned this into the Martha Stewart Lounge.

Asshats.

ROFL

I didn't realize losing a hand of liar's poker at the Elks lodge could have such serious consequences...

Elk is an offensive name today. They want to be called Cervus elaphus Americans now.

Dude/ This story starts at man vs elk.

Fuuuuuuuuuuuu, we won that one too (usually - see below), does that mean the Elk are going to file? They may not like the name Elk..

http://www.nps.gov/yell/parknews/upl...0suthoff-2.jpg

http://www.thetimes.co.uk/tto/multim...98_345503c.jpg

Me either, but my experiences = minced garlic helps keep the smoking meat moist, bacon adds flavor.

I've never done elk, but I'm thinking low heat, lots of smoke (apple and cherry wood over the mesquites and hickory) for a few hours (depending on size and cut).

Then wrap it good with aluminum and more garlic, and cook it according to size and heat appropriate to the size of the meat, let cool, still wrapped, for over an hour (be sure to add this time to the cooking time). Then in wrap and thinly slice a few pieces and see how it tastes.

Such a special type of meat, is smoking the best way to prepare it? Guess it depends on other variables. End of the day, I'm interested in how it turns out. My first suggestion is low heat on he smoke and either steam (like I suggested earlier) or flash/sear it with high heat to seal in the moisture/smoke flavor.

The spices involved would have to be suttle if elk is heavy in flavor. Don't want to mix strong game meat with strong spices

In my book elk is one of the milder game meats. They eat mostly grass instead of brouse and just like with beef, the better the feed the better the meat. I'm not sure I'd smoke elk but if I did I'd stay subtle and not cover up a good tasting chunk of meat start with.

Yeah there isn't much Martha about shooting a 600lb animal carrying it out on your back, cutting it up on the kitchen counter and smoking it while drinking beer.

This thread isn't about the best way to make a frozen caramel machiatto.
Adam Richman maybe not Martha Stewart.

Ok in the off chance any of the local BBQ Meisters come by this morning. Here is the plan:

Basic Rub: Garlic powder, Onion powder, paprika, cayenne, Sea salt,
Basket weave bacon blanket over the top
smoke low heat with water pan till 140 ish Wrap it and let it rest slice thin and profit.

Stop me if you know better.
I'll follow up with pictures tonight.