Jump to content
Sign in to follow this  
bigorange

New elk roast recipe

Recommended Posts

On 5/31/2021 at 4:51 PM, bigorange said:

New recipe for me. Turned out great on the Traeger. Accidentally went to about 150 internal temp but it was a nice medium throughout. First time trying a compound butter recipe but won’t be the last. 
https://recipesworthrepeating.com/smoked-elk-roast/

Did you use a round/sirloin/rump roast from the rear, or a chuck/blade roast from the shoulder?

Share this post


Link to post
Share on other sites
5 hours ago, 1uglydude said:

Did you use a round/sirloin/rump roast from the rear, or a chuck/blade roast from the shoulder?

I honestly don’t know...it was from a friend in a vac sealed pack labeled elk roast. 😁

My guess is it was from the rear but not sure. 

Share this post


Link to post
Share on other sites
33 minutes ago, bigorange said:

I honestly don’t know...it was from a friend in a vac sealed pack labeled elk roast. 😁

My guess is it was from the rear but not sure. 

I'll try it out. I got some in the freezer- it's labeled as "Essence of Yum"

Share this post


Link to post
Share on other sites

I instapotted a bottom sirloin roast with onion on Sunday. 
 

then made jambalaya rice shredded the roast. It was pretty good for a rutted up bull
 

 

  • Like 2

Share this post


Link to post
Share on other sites

Fired up the smoker last week.  I always try to fill it and use pellets efficiently.  Brined and smoked some elk sausage at the same time as I smoked the elk roast recipe bigorange posted.  It's a winner for sure....

PXL_20210609_000150259.jpg

PXL_20210609_000219234.jpg

PXL_20210609_012012486.jpg

PXL_20210609_013327771.jpg

PXL_20210609_013332454.jpg

  • Like 3

Share this post


Link to post
Share on other sites

Some one asked about the specific cut - the roast was just marked "round" by Casey's.  I usually do my own processing but we were blessed with two tags and two mature cows this year.  Two elk in two days was a bit too much to handle. 

I would guess top round.  Very tender and great flavor.  

Share this post


Link to post
Share on other sites

Ohhh man these look good

Share this post


Link to post
Share on other sites

Looks great. Makes me want to fire up another one...I’ll have to wait until Sept for more elk though. 

Share this post


Link to post
Share on other sites

Looks amazing! I remember that one time BigO posted the same thing but without pics.  I like the pic version more 

Lookin at you Bradley 

Share this post


Link to post
Share on other sites
38 minutes ago, CatfishKev said:

Looks amazing! I remember that one time BigO posted the same thing but without pics.  I like the pic version more 

Lookin at you Bradley 

Sorry..I was too busy eating and not taking pics. Next time...

  • Like 1

Share this post


Link to post
Share on other sites

I did this yesterday.  It turned out amazing!   Thanks for sharing the recipe, it's in my tried and true collection now.    On a side note, the 4 hours the recipe suggests for cook time does NOT apply to us here in Hades  when its 110 on the patio.  Mine was done+ in 2 1/2 hours, up to 135  before I caught it.  It was still super juicy and tender.  Winner for sure!

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×