Smoked Elk

[Wister Junkie]

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 degrees

 

[SurfNHuntSD]

Looking good!

 

[GUNDOGLOVER]

Looks great and I'll bet it tasted the same. You didn't mention what wood you used for smoking .

 

[nicapopolis]

I need a damn smoker.

 

[HATCHET1]

GROSS! where,s the duck?

 

[Bowman]

That looked delicious.
Smoking details.....

 

[TheGDog]

OMFG I'm drooling over here!!!

 

[NBK]

Yum...was it soft? What flavor was the smoke (wood)?

 

[Goyaałé]

Looks absolutely delicious

 

[Wister Junkie]

Used Cherry wood. 250 degrees on smoker

 

[Wister Junkie]

Yum...was it soft? What flavor was the smoke (wood)?

Yeah, really tender, especially for a roast.