Raise your hand if you love cream soda. This smoked elk chuck roast was absolutely exquisite. The meat melted in our mouths. The next time you're looking for a crowd-pleasing dinner, this is it.
Smoked Elk Chuck Roast
Rated 3.5 stars by 2 users
Sweet, savory, smokey, fall apart tender and delicious! Is there anything more you could want from a roast?
3-4 lb. elk chuck roast
Butcher twine (to tie the roast together)
- 1 bottle of cream soda
- 1 tbsp. olive oil (for searing)
- Yellow mustard
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chipotle seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
Preheat your smoker to 225 degrees F. Remove the elk roast from the package and pat it dry with a paper towel.
- Lay it flat on a cutting board or baking sheet and wrap three - five pieces of butcher's twine around the roast. This will help keep it together during the searing and cooking process.
- Once tied, rub the yellow mustard on all sides of the roast.
- Then, season the roast with your homemade seasoning.
- After you've seasoned your roast, use a cast iron skillet to sear the roast. Add one tablespoon of olive oil to the pan and heat it over medium-high heat. Once your cast iron is hot, drop your roast in and sear all sides.
Place the seared roast on the smoker and cook for approximately 45 minutes per pound, or until the internal temperature of the roast reaches 140 degrees F. Put the cream soda in a spray bottle and spray the roast every 30 min to keep it moist.
- Once the roast hits the desired internal temperature, remove it from the grill and rest it for 10 - 20 minutes.
- Slice or shred the roast and serve.
If cream soda isn't your thing, thats ok too, replace it with beer, cola or even apple juice!