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Smoked elk/deer roasts

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Smoked elk/deer roasts

Postby 7mmfan » 04 30, 2020 •  [Post 1]

I've been perfecting this over the last couple of weeks here at home. Started with small pieces of elk top round, 1.5# or so. Rubbed, wrapped and let rest in the fridge for a few days before smoking. Moved up to a whole mule deer sirloin roast on Sunday, 3#. Smoked at 170 for 3ish hours. to an IT of 125, pulled and put in 550 degree convection oven for just enough time to sear. Let rest for about 15 minutes and let er rip. Man talk about delicious. Wife gave a definitive thumbs up for dinner. Best french dip I've ever eaten the next day.

Considering doing a full elk sirloin roast next, probably a 5# piece of meat I would guess. Any tips other than low and slow to the same IT?
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Re: Smoked elk/deer roasts

Postby GoGriz1234 » 05 09, 2020 •  [Post 2]

Looks awesome! Way to go.
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