bbqboss84601 Posted January 20, 2015 Share Posted January 20, 2015 I have been wanting to do this cook for quite some time and finally had a chance to do it. I started with some elk roast that was given to me to see what I could do with it. Man this meat was beautiful and lean as could be.... Being worried that the meat would dry out, I stuffed the roast with bacon... And then of course it was rubbed with spices...and wrapped with even more bacon... The roasts went on the Kamado Joe Classic at 225 and were smoked with alder, peach, cherry, and oak to an internal temp of 155 without foiling during the cook. They were then wrapped and allowed to rest for half an hour... Here is the money! The elk was cooked to a perfect medium to medium well and it was juicy as could be with no gaminess whatsoever. It was a fun cook and can't wait to do another piece of elk a different way. Thanks for looking! Delaware Smoker, Cajun Ty, magician and 7 others 10 Quote Link to comment Share on other sites More sharing options...
Cajun Ty Posted January 20, 2015 Share Posted January 20, 2015 Looks like you nailed it Quote Link to comment Share on other sites More sharing options...
Kampkand Posted January 20, 2015 Share Posted January 20, 2015 That looks great! Quote Link to comment Share on other sites More sharing options...
bosco Posted January 20, 2015 Share Posted January 20, 2015 elk..... looks good, never tried it before Quote Link to comment Share on other sites More sharing options...
Rak73 Posted January 20, 2015 Share Posted January 20, 2015 That looks great! Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted January 20, 2015 Share Posted January 20, 2015 Looking good is it a strong gamey flavor have tried venison which I liked I have to get some kangaroo meat I reckon that would go well on the kamado Quote Link to comment Share on other sites More sharing options...
bbqboss84601 Posted January 20, 2015 Author Share Posted January 20, 2015 No game flavor at all and the meat was super tender. I think this is one of my favorite if not by favorite meats! Aussie Joe 1 Quote Link to comment Share on other sites More sharing options...
Delaware Smoker Posted January 20, 2015 Share Posted January 20, 2015 Wow that does look good. Quote Link to comment Share on other sites More sharing options...
magician Posted January 20, 2015 Share Posted January 20, 2015 That looks terrific. Nice job. The kamados do great in keeping lean game meat very moist without having to use liquids. Remoh 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 20, 2015 Share Posted January 20, 2015 Nice! How will the next elk be cooked? Quote Link to comment Share on other sites More sharing options...
bbqboss84601 Posted January 20, 2015 Author Share Posted January 20, 2015 I really want to smoke some jerky. Teriyaki with some maple wood! Remoh 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 20, 2015 Share Posted January 20, 2015 BBQBoss - that is certainly one very nice cook. I love elk! Always a good thing to bag one and then take a roast to the kamado. Great pics. Thanks for posting. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted January 21, 2015 Share Posted January 21, 2015 That looks terrific! I haven’t had game meat in a long time. Quote Link to comment Share on other sites More sharing options...
JohnWright Posted July 12, 2019 Share Posted July 12, 2019 I’m new here and new at forums but is how long/how hot an appropriate question? Heat source? Please Quote Link to comment Share on other sites More sharing options...
Jack. Posted July 12, 2019 Share Posted July 12, 2019 Welcome JohnWright. If you scroll up on this post, you'll find answers to some of your questions. For example, this particular elk sirloin roast was cooked to an internal temp of 155* at a dome temp of 225*. Quote Link to comment Share on other sites More sharing options...
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