Smoked Elk

Wister Junkie

Member
Nov 2, 2016
17
39
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Took a roast cut from a leg, trimmed off silver skin and connective tissue, coated in olive oil, salt, pepper, garlic, bbq rub, placed a piece of bacon on top. Smoked for 3 hours to 140 degrees internal and loved it. Only change I would do is a few degrees less for a mid rare center.250 degrees385583855938560