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Elk roast

applep
applep Posts: 4
in EggHead Forum
What should the internal temperature be for an elk roast?
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  • mahenryak
    mahenryak Posts: 1,324
    @applep maybe this can help serve as a bump.  If you have more information regarding cut of meat and size that may also help.

    http://www.creeksedgeelkfarm.com/cooking-tips

    http://www.food.com/recipe/elk-roast-52629

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SciAggie
    SciAggie Posts: 6,481
    I always cooked elk like beef. I was in the cattle business for 20 years, but I would take elk over beef any day. Elk backstrap is protein heaven. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,989
    To each their own, but I would not go any higher than 140 internal. If I did, I would inject it with butter. I do this on deer roasts as well. Heck I would probably inject it with butter just because.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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