Smoking Elk Roast

[lostbackpacker]

The post about ribs got my mouth watering.  Gonna smoke a boneless elk roast.  Never done one before.  Done plenty of prime ribs and other stuff in my green mountain grill. 

Any special techniques on the Elk??? Or just treat it like a prime rib.

Thanks
Mike--lostbackpacker--

[NRA4LIFE]

Treat it just like prime rib.  Be careful about how much smoke you apply.  I've found that red meat can really get too smoky for my liking real easy.  I would only do about 1/3 to 1/2 of the smoke you'd give a big hunk of hog meat.

[dogtuk]

Give the roast a good slather of yellow mustard and rub with montreal steak seasoning and place into smoker use apple or cherry when roast reaches 135 pull and double wrap in foil let rest for 30-60 min in the oven or a small cooler slice and eat 

[Kc_Kracker]

[lostbackpacker]

I will take "pichers" when I dive into this experiment tonight or tomorrow night. 

[Kc_Kracker]

as fqar as your question, yes personally id treat it like a prime rib. personally id plan for a LONG smoke to make it tender. is there alot of fat on the piece you plan to use? thats a big decider on several things

[MrsTurkeyFeather]

  mmmmmm cant wait to hear how it turns out!! Question...are these good techniques to use on a deer roast too? (Its obviously alot smaller  )

Ive never tried cooking deer in anything more than a "steak" type cut (too chicken to ruin a precious chunk of meat!  )

[HUNTINCOUPLE]

Seson it as what you like. And follow dogtuk onthe temp!!! Should turn out awesome! 

[lostbackpacker]

Give the roast a good slather of yellow mustard and rub with montreal steak seasoning and place into smoker use apple or cherry when roast reaches 135 pull and double wrap in foil let rest for 30-60 min in the oven or a small cooler slice and eat

Never done the mustard thing.  I normally coat it with montreal or johnny's, sear it for 10 min at 500deg, then drop the temp for the slow smoke. 

wasnt quite thawed out last night. so i'll do it tonight and post some pics.

[lokidog]

I've just rubbed my venison and then smoked with alder and apple.  I use my meat slicer to cut really thin and use if for sandwich meat, elk shouldn't be any different but need more time.