Smoked Elk Chuck Roast
4-6
Sweet, savory, smokey, fall apart tender and delicious! Is there anything more you could want from a roast?
Directions
- 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.
