Smoked Elk Roast Recipes

SMOKED ELK ROAST

Smoked Elk Roast image

Smoked elk roast cooked low and slow over hickory wood for the perfect plate of barbecue meat. Prepared with an easy dry brine and Texas-style paprika and garlic dry rub, this lean cut of wild game is packed full of flavor!

Provided by Ben

Time 13h10m

Number Of Ingredients 8

Ingredients

4 lb elk roast
kosher salt
¾ cup kosher salt
¾ cup black pepper
1 ½ tbsp garlic powder
1 ½ tbsp onion powder
1 ½ tbsp paprika
1 tsp cayenne powder

Steps:

Rinse and pat dry elk roast. Apply kosher salt across the meat and leave in refrigerator brine. Leave for at least 4 hours, or ideally overnight.
Remove roast from refrigerator. Rinse off excess salt and pat dry. Allow meat to come to room temperature.
Fire up the smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone cooking, with enough room for the elk roast on the indirect side of the grates.
Place water pan in smoker chamber and add wood chips to firebox or coals.
Inject elk with injection marinade. Apply across the entire meat surface, injecting every 1-2 inches.
Apply the dry rub all over the meat, on all sides.
Place elk roast on smoker grates and close chamber door or lid. Smoke until internal temperature reaches 130°F, or about 4-5 hours.
Remove from smoker and wrap in foil. Leave to rest for 10-15 minutes. If wrapped tightly, the temperature should rise to 140°F-150°F. Slice to serve.

Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 73 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 5856 mg, Fiber 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

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