Smoked Elk

Wister Junkie

Well-Known Member
Nov 2, 2016
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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
 
Looks great and I'll bet it tasted the same. You didn't mention what wood you used for smoking .
 

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