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edited November -1 in EggHead Forum
How should I prepare a 8 pound elk roast?


  • Toe 49Toe 49 Posts: 193
    CPT Midnight,
    Try this one......[p]HOT AND SWEET ELK ROAST[p]This recipe is to be cooked in a smoker with hickory wood chunks.[p]5-6 pound elk roast[p]2 12 ounce beers[p]1 12 ounce cola[p]3 tablespoons maple syrup[p]3 tablespoons Tabasco pepper sauce[p]1 teaspoon red pepper[p]1 teaspoon white pepper[p]1 teaspoon garlic powder[p]Mix the beer, cola, syrup, red pepper, white pepper, garlic powder, and Tabasco together in a mixing bowl.[p]Pour the marinade over the roast in a roasting pan suitable for BGE and refrigerate overnight, turning the roast 3 or 4 times during this period.[p]When ready to in BGE at 300 and cook approx. 1 hour per pound or until meat temp is about 165-167....[p]

  • CPT Midnight,
    For the best elk roast buy a slab of beef rib roast trimming from a butcher shop and wrap it around the elk and tie. Cook it with your best beef rub at 225-275 until the internal temp is 130. Let it rest for 20-30 minutes and enjoy. Last year Minion and I got a real nice spike that ate like candy.
    Smokin in the rain

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