Help with Elk Roast cook

Unknown

A friend asked me to Egg a roast from a Elk and I was wondering if anyone here might have some suggestions on the cook of such a piece of meat. I was thinking indirect with inverted plate setter in a drip pan with V rack at 200 - 225 deg. dome .... like a pork butt cook.. until 200 internal but thought I would ask here first.[p]Anything special about cooking Elk roast ?[p]Thanks in advance for you help & suggestions.[p]Happy Egging ... BB[p]

Unknown

BB,
You will find that the elk is very lean, injecting or marinating will help.
if you cook to 200º internal it will be very tough, think of it as a beef roast, say a sirloin. take to an internal temp of 125 maybe 135º.
Jim

Unknown

Jim Minion,[p]Thanks Jim Glad I checked here first.

Happy Egging ... BB

Marvin

Jim Minion,
Another trick is to brine them first. I agree with the Jim's suggested Temp's.
Marvin

Marv

BB,[p] Wild game meat is pretty lean, so a mop will be needed fo keep it from drying out along with a brine/injection[p]Be careful of the brine used, I had one make the meat TOO tender. It came out kind of mushy (for a lack of a better term)
Marv

Unknown

Marv,
Great point on the brine, acidic juices left on too long cause that effect, mush.
Jim

Unknown

BB, elk is a lean meat, wonderfully mild, 130 temp should be fine, serve med rare, the more you cook it the more it will end up like a uniroyal tire. Cook it just like a prime rib. Make sure the cook gets a good bottle of merlot for the effort.