Author Topic: Smoked elk roast question (Read 5252 times)

Russ McDonald · « **on:** December 12, 2015, 06:51:52 AM »

This will be my first try at smoking an elk roast. Wrapping it in bacon. Got a good rub on it. Now I have read a couple places that you should put water or even beer in your water pan. Has anyone done that?

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fishngamereaper · « **Reply #1 on:** December 12, 2015, 07:21:29 AM »

I've done a dark beer, apple ale, apple cider, root beer and have had good luck with all of them. Adds flavored moisture so the roast doesn't dry out. Elk roast can dry out quick because its so lean.

What times dinner?

Russ McDonald · « **Reply #2 on:** December 12, 2015, 07:27:06 AM »

Around 5

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fishngamereaper · « **Reply #3 on:** December 12, 2015, 07:31:40 AM »

Quote from: russ_mcdonald on December 12, 2015, 07:27:06 AM

Around 5

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Cool Im free...

Rainier10 · « **Reply #4 on:** December 12, 2015, 08:15:00 AM »

Tag, love to hear how this turns out. Never tried it but my buddy just got a smoker and was asking if I wanted to try an elk roast in it. My daughter, my wife and I all shot elk this year so we have plenty to experiment with.

Good luck and please post how it turns out and any other details so I can give it a try.

92xj · « **Reply #5 on:** December 12, 2015, 08:18:05 AM »

Your bacon is doing what the water pan would do. Weave the bacon and wrap it completely. No need for the water pan. Smoke till your desired internal temperature, rest covered in foil for 10 minutes at least.

92xj · « **Reply #6 on:** December 12, 2015, 08:21:05 AM »

Here is one of my post from another thread with a picture. Was a loin and not roast but thats OK.

Quote from: 92xj on November 10, 2015, 11:47:56 AM

Weave bacon. Sprinkle your favorite steak seasoning on Elk, I used Montreal. Wrap in bacon. Cook to 138 internal temp, or whatever you like. Pull off, let rest with bacon still on. After 10 minutes pull off bacon, slice Elk angled and eat.

Tenkara · « **Reply #7 on:** December 12, 2015, 08:25:23 AM »

I use a mix of apple juice and worchestershire sauce in a spray bottle on some of the stuff I smoke, probably would work good on your elk roast.

lokidog · « **Reply #8 on:** December 12, 2015, 10:52:18 AM »

I always put water in the drip pan, helps make clean up easier if nothing else. I smoke smaller deer "roasts", and they dry a bit even with the water, but this is what I'm looking for.

Bean Counter · « **Reply #9 on:** December 12, 2015, 11:06:40 AM »

*tag*

Russ McDonald · « **Reply #10 on:** December 12, 2015, 12:07:06 PM »

That weaving is good. Mine didn't turn out that way.

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HUNTINCOUPLE · « **Reply #11 on:** December 12, 2015, 12:13:14 PM »

Make sure to ppat a pic of your roast when done! Inside as well!

dogtuk · « **Reply #12 on:** December 12, 2015, 04:23:06 PM »

The water pan is for even heat so you dont get hot spots in the smoker I use water all the time no problems elk roast is great in the smoker I do them all the time I put on a good rub and smoke to a temp of 135 and wrap in foil and let rest an hour or so