Elk Shoulder Roast

[MWS]

My brother-in-law from Alberta gave me an elk shoulder roast recently. I've never had elk before let alone smoked one. Thought I would give it a try this weekend. Any suggestions as to what internal temp I should try for? How about wood preferences, marinades or rubs. Any suggestions or recipes would be greatly appreciated.

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[MWS]

I Googled somewhat of an answer for myself. As my Momma used to say...."The good Lord helps those who help themselves" [;)]

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[nodak]

Good luck mws.  If all else fails PUNT[:)] Looks like you stumped a few or not many checking the site today.  

Here is a guess.  

Rub, smoke low and slow,  Probably put cheap fat bacon on top rack as most game is lean.  Let us know how it turns out.  If you have some patience I'm sure someone will chirp in here.  Figure this outta be up whitetails alley.

See I learned something here; low and slow[:D][:D] That's something I gotta get used to.  

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[whitetailfan]

Good morning Mike,
Although I go through great lengths each year to slay an elk, when successful, we seldom make roasts, steaks, or regular fair.  Good quality pieces which would make roasts and steak are cut in small steak size and run through a tenderizer to make cutlets.  The rest goes to sausage as we use no deer, just elk, in our sausage.

BUT in my youth, Dad did make some roasts and steak.  The roast we did on the barbecue/grill.  Low heat, wrapped in bacon and then tin foil to hold any juice that came out - very lean meat.

I would give it a shot for sure in the BS because the heat is way more controllable.  Low and slow.  The roast I remember was bacon wrapped, and Dad cut pockets in the roast and shoved in whole garlic, that was a good idea[:p]  I would do the same, and if you have an injector give that a shot for flavour and moisture.  Do you have a favorite home-made or commercial marinade, I would also try that sometime.

I use hickory most often on beef, but you may want something more subtle like maple or pecan if you want to taste the elk itself.  If you slice off a small piece and fry it, then find it very "gamey" or your wife or kids do not want to try it, I find that lots of spice and strong smoke disguise the meat well and people are more apt to try it then.

Please let us know how it turns out


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[MWS]

Thanks WTF, appreciate the advice. I had a thought.....Would this elk roast be suitable for making ......dare I say it......Jerky? [;)] If so, I would like to try this. What do you think [?].....Thanks  

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne