

-
thaw Elk roast fully
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mix pressed garlic, minced garlic, pepper, salt and creole in the olive oil.
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Brush or massage rub onto the roast, wrap tightly with plastic wrap and let sit over night in the fridge.
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Remove the roast from the fridge and inject 6-8oz of beef broth throughout the roast.
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Wrap the bacon around the roast and secure with tooth picks. (the grease from the bacon will soak down into the lean elk meat making it tender)
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Let the roast sit at room temperature for 30-40 minutes
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Preheat smoker to 225 – if this is a charcoal smoker you will want to wait until the charcoal turns white and ashy. To prepare your smoker be sure to fill the water drip pan with beer or water.
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Once the smoker has reached 225 place the roast in the middle of the smoker and let it sit for an hour and 45 minutes – 2 hrs or until the roast has reached an internal temperature of 155. (you will roughly need 1 hr for every lb of meat – I smoked my roast which was 1.58lbs and it took just over 2 hrs.)
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Slice roast thin and serve as a roast elk sandwich or a French dip – ENJOY!!
Smoked Elk Roast
1.58lb roast
4 cloves of garlic pressed
3 TBSP minced garlic
1TBSP pepper
½ TBSP Salt
½ TBSP creole
3 TBSP Olive Oil
½ lb Bacon
beef broth
Recipes
Recipes


Best Elk Steak Marinade
