thaw Elk roast fully
mix pressed garlic, minced garlic, pepper, salt and creole in the olive oil.
Brush or massage rub onto the roast, wrap tightly with plastic wrap and let sit over night in the fridge.
Remove the roast from the fridge and inject 6-8oz of beef broth throughout the roast.
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)
Let the roast sit at room temperature for 30-40 minutes
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.
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.)
Slice roast thin and serve as a roast elk sandwich or a French dip – ENJOY!!
Smoked Elk Roast
4 cloves of garlic pressed
3 TBSP minced garlic
½ TBSP Salt
½ TBSP creole
3 TBSP Olive Oil
½ lb Bacon