We have late season elk in wyoming (ends jan 31) and this year I was lucky enough to bring down a very large cow. I kept one of the hams whole (removed from bone) for smoking, and the weather is finally going to be above 15 degrees, so I figure it's a perfect time to wheel out the smoker and Smoke a portion of this elk. Would love to hear thoughts/suggestions.
Planning on doing a dry rub with salt, pepper and garlic, Possibly some chugwater chili rub (
link). I'll wrap in bacon to try and avoid drying out, and possibly spray with apple juice. Planning to cook at ~220-225 until internal temp of 140 then let it sit for 15 mins or so before digging in.
I'll be using kingsford charcoal (I know, I know, but it's the last bag I've got) and apple chips for smoking in a UDS.
Was thinking about a liquid pan filled with beer, but not sure yet - thoughts? If this works out well, I've also got quite a few deer roasts that I can smoke too.
03-29-2013, 12:19 PM
Plans for Smoking Elk
