Smoking an Elk Roast

[Boise_Chief]

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.

[Baby Lee]

Redskins use all of the elk.

[sedated]

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?

[Boise_Chief]

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.

[lewdog]

You fags turned this into the Martha Stewart Lounge.

Asshats.

[BigRichard]

Redskins use all of the elk.

ROFL

[mikey23545]

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

[GloryDayz]

Redskins use all of the elk.

http://www.reactiongifs.com/r/2013/09/racist1.gif

[Just Passin' By]

Redskins use all of the elk.

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

[LiveSteam]

You pillowbiters turned this into the Martha Stewart Lounge.

Asshats.

Dude/ This story starts at man vs elk.

[GloryDayz]

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/upload/sm_Elk%20charging%20red%20car%20c%20Edward%20suthoff-2.jpg

http://www.thetimes.co.uk/tto/multimedia/archive/00345/114640098_345503c.jpg

[crazycoffey]

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?

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

[tmax63]

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.

[Boise_Chief]

Dude/ This story starts at man vs elk.

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.

[Boise_Chief]

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.

[Dunerdr]

I'm so jealous right now

[GloryDayz]

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.

Go for it. It it doesn't work, go get another Elk.

[Gonzo]

You should probably ask Bwana. That fucker downs an elk or two every year. I haven't shot one in almost 5.
The last time I tried smoking a deer roast, I was able to keep it fairly moist by using a wet rub every 30-45 mins and injecting hourly.
The bacon might be a good idea...

[MOhillbilly]

Layer it n bacon!

[Boise_Chief]

Go for it. It it doesn't work, go get another Elk.

I'm pretty much every other year on Elk, The Wolves have made it much harder to get one.


Here is the before Pic:
http://www.chiefsplanet.com/BB/attachment.php?attachmentid=105658&stc=1&thumb=1&d=1384145210

[sedated]

flash/sear it with high heat to seal in the moisture/smoke flavor.

myth.

[Just Passin' By]

I'm pretty much every other year on Elk, The Wolves have made it much harder to get one.

Smoked wolf next year?

[GloryDayz]

I'm pretty much every other year on Elk, The Wolves have made it much harder to get one.


Here is the before Pic:
http://www.chiefsplanet.com/BB/attachment.php?attachmentid=105658&stc=1&thumb=1&d=1384145210

Nice... Can you smoke wolf?

[Saccopoo]

I wouldn't recommend smoking it.

Rub your stuff on it, then sear it at about 450 for 10/15 minutes to seal the exterior.

Cook at 225 until it reaches your desired temp. (140 would be acceptable.)

I'd add liquid to the roasting pan (red burgundy/pinot noir or a syrah would work well) to keep up the moisture content of the cooking area.

Smoking simply starts out at too low a temp for it to be effective on a low fat content item such as your elk roast. You are most likely going to end up with a lump of half cooked/cured jerky.

[GloryDayz]

Smoked wolf next year?

Sorry, I think I just suffered a from a bout of plagiarism...

[GloryDayz]

I wouldn't recommend smoking it.

Rub your stuff on it, then sear it at about 450 for 10/15 minutes to seal the exterior.

Cook at 225 until it reaches your desired temp. (140 would be acceptable.)

I'd add liquid to the roasting pan (red burgundy/pinot noir or a shirah would work well) to keep up the moisture content of the cooking area.

Smoking simply starts out at too low a temp for it to be effective on a low fat content item such as your elk roast. You are most likely going to end up with a lump of half cooked/cured jerky.

My neighbor does pretty-much that, but he puts the whole pan, with all it's contents, in a huge turkey bag.

Seems to make some sense. Not sitting in the liquid, but inside the bag is like a steam bath. Then, at the end, he puts it on an open rotisserie spit to brown it to get a bit of a bark (for appearance)...

[Baby Lee]

Adam Richman maybe not Martha Stewart.

Fat chicks HAAAATTTEEEE Adam Richman right now. Evidently the term 'thinspiration' is akin to the holocaust. Didn't help that he tweet that a critic was a see you next Tuesday who should kill herself.

[mikeyis4dcats.]

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.

a water pan in a smoker isn't really to intoduce moisture, it's used as a heat sink to help moderate temperature.

[GloryDayz]

a water pan in a smoker isn't really to intoduce moisture, it's used as a heat sink to help moderate temperature.

Very good point. But every little but helps. I've got a pan going over the coals in my side-smoker, on a hot-and-humid day here, so the 16-18 hours I plan on putting on the briskets I have one, might result in them being as soft as what you often get in Texas.. We'll see...


http://img.tapatalk.com/d/14/06/22/yjymybut.jpg

[crazycoffey]

myth.

Same as a woman's orgasm......

[Boise_Chief]

Nice... Can you smoke wolf?

We typically practice the 3 S's
Shoot Shovel and Shut up

[GloryDayz]

We typically practice the 3 S's
Shoot Shovel and Shut up

:thumb::thumb::thumb:

[Boise_Chief]

Pre and post bacon

[Boise_Chief]

Smoke is rollin' Check back in about 6 Beers

[crazycoffey]

Smoke is rollin' Check back in about 6 Beers

I have that exact grill/smoker too! I love the combo, perfect size smoker and gas grill for all I cook, and I can cook a lot on it.

[GloryDayz]

Smoke is rollin' Check back in about 6 Beers

Pool time??? Or do you just clean it and the kids splash all the water onto the smoker?

[Bwana]

Red has some good tips on cooking game.

http://www.youtube.com/playlist?list=PLF4EE32869227CCE5

[ChiefGator]

Red has some good tips on cooking game.

http://www.youtube.com/playlist?list=PLF4EE32869227CCE5

Will be interesting to see how this elk ended up. I think the key was likely a good marinade to help break it down. I would probably have used a red wine marinade, possibly followed up with a mild brine.

THis is a good episode from the playlist above: https://www.youtube.com/watch?v=7DKpHteE7KY