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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....

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Being worried that the meat would dry out, I stuffed the roast with bacon...

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And then of course it was rubbed with spices...and wrapped with even more bacon...

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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...

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Here is the money!

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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!

 

 

 

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Welcome JohnWright.  :welcome:  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*.  

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