Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: ShirtGuy77 on November 17, 2010, 12:25:46 PM

Title: Elk Roast....
Post by: ShirtGuy77 on November 17, 2010, 12:25:46 PM: Ok, so I love to cook...has nothing to do with the fact that my roommates can't cook to save their lives, so it is up to me :chuckle:

I am planning to do up one of my elk roasts for Saturday, and I had a thought of smoking it. I haven't smoked anything but salmon, so I don't know if this is a crazy idea or not. My smoker is nothing special, just one of those little chiefs. I was thinking if I slice it up and then marinade it overnight it might be an option. But I don't want to dry out the meat. My other option is to throw it on the grill like last time.

Is smoking it worth it? If so, any good recipes anyone can share. I dig trying new things.

Thanks,
Gary
Title: Re: Elk Roast....
Post by: high country on November 17, 2010, 12:44:27 PM: gary, I have cooked elk roasts in my smoker and they are to die for. the key is to not add too many chips.....2 loads, 3 tops and let it get up to your temp of choice....I am a rare kinda guy. I marinade mine in a dry rub and add a bit of olive oil and rosmary to top it off.

you will need to insulate the smoker to get up to temp or you can finish it in the oven. mine have all been butter soft and well flavored.
Title: Re: Elk Roast....
Post by: ShirtGuy77 on November 17, 2010, 02:10:54 PM: Rare guys in this house as well HighCountry...no better way. Glad to hear it has worked out for you because now I am a go on the smoker. Just need to look into the rubs and find one that sounds good.

Question, did you slice it up or put it in whole for smoking?