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bigorange

New elk roast recipe

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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?

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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. 

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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"

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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
 

 

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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....

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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.  

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Ohhh man these look good

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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 

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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...

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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!

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