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Haha sorry about that it is actually pretty simple. I've done it a few times now. I like to do a dry rub on the roast itself first then put the bacon weave around the roast. Then I put it in the smoker with hickory wood at 225 degrees until the internal temperature is 155 if it is a tender cut of meat or 200 if it's a tough cut of meat.

I like my bacon crispy so if the bacon isn't cripst by the end I broil it for a few minutes.

Here is a picture of a different roast same recipe.
 

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Let me preface this with I'm not much of a cook/chef and this is me trying to expand my abilities.

I have an elk roast (comes from one of the quarters of a cow elk) that I would like to prepare this weekend or next. I'm pretty sure it is bone in.

The plan is to use mustard as a binder, season it with some rub, place it in the pellet grill at 250 until it gets a good bark on the outside and then cover it in foil until it reaches an internal temp of 205.

1) Can somebody recommend a widely available rub to use for that type of meat?

2) Is what I'm planning all wrong for an elk roast? I would like to keep the preparation relatively simple and if it works out I can build on that in the future.

Thanks.
OMG NO!

If your pellet grill can go down to 175 and smoke, then use this recipe:

https://honest-food.net/smoked-venison-leg-recipe/

I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.

If you don't want to smoke it, then use one of his other recipes:

https://honest-food.net/wild-game/venison-recipes/large-roasts/

He knows his venison
 

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Discussion Starter · #43 ·
OMG NO!

If your pellet grill can go down to 175 and smoke, then use this recipe:

https://honest-food.net/smoked-venison-leg-recipe/

I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.

If you don't want to smoke it, then use one of his other recipes:

https://honest-food.net/wild-game/venison-recipes/large-roasts/

He knows his venison
Well as stated earlier it turned out great but I have two roasts left so maybe after I finish the heart and liver with shallots this week I'll give the smoked roast recipe a try.
 

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Well as stated earlier it turned out great but I have two roasts left so maybe after I finish the heart and liver with shallots this week I'll give the smoked roast recipe a try.
I apologize, I didn't realize it already happened. I've been absent from the forum for a bit. I'm glad it turned out well!!!
 

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Mule deer shank confit. Rubbed with a Vadouvan curry blend generously gifted to me. Added enough coconut oil to cover the meat inside the vac bag and gave it a 40 hour bath at 150. Turned out really good using coconut oil. Meat is silky smooth with just a hint of coconut from the oil and great flavor from the curry spice. Need to go bake some fresh naan

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