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Elk Roast (Smoking)

Seedcollector
Seedcollector Posts: 2
edited November -0001 in EggHead Forum
Hi all, new to the group, just got my first EX LG Egg. Now I want to break it in. I am smoking an Elk Roast. any hints like temp?, or how to keep it moist.. etc? Thanks a bunch

Signed,
Seedcollector B)
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Comments

  • smokeybreeze
    smokeybreeze Posts: 216
    If your elk is anything like the elk groceries I killed, it will be nearly 100% lean, so go low and slow and at most medium rare to keep it from drying out (~130 internal temp).

    You've selected a very challenging beginning cook. Best of luck and welcome to the eggdiction. :laugh:
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  • Seedcollector
    Seedcollector Posts: 2
    Oh Baby! 5.5 hours later, it has a nice little bark on it and all, the bark is not crunchy, so not sure if that is the way it is supposed to go or not. Internal temp was 157F dead center, and 147F at the top of the roast. Full of juices, I gave it some apple juice at hour #3, and left a pan of water next to it for the entire time it was smoking. Temp was 150-200 till the last 2 hours then it crept to 250F. I stole the tip of it and :woohoo: WOW!. Who knew that cooking was this fun. I never, ever did a roast and i never, ever smoked. this is my second dish on this grill. Now, I did see some smoke come out between the seal at the hinges, is that normal. I had that baby puffing like a pipe out the top. I have an ex lg Egg. If I can figure out how to post pics. I would do it. B)

    Letting the roast rest right now in tinfoil, been a 1/2 hour... should be o.k. to fridge...

    Man too bad I have to work tomorrow... (I mean today.. yawn) I would rather play with the BBQ.

    Sincerely, SeedCollector
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