How should this be cooked?

[mikemci]

Going to smoke this Elk rib eye on the UDS tomorrow. Any suggestions? I've only cooked the individual steaks before. HNF, LNS, reverse sear what say the brethren? It's about 3 lbs. and about 2 in. at the thickest part. Thanks in advance!

[URL=http://s1351.photobucket.com/user/mikemci/media/Mobile%20Uploads/20140920_234028_zps448506f8.jpg.html]

[/URL]

 

[IamMadMan]

Game tends to be much more leaner than our farm raised meats. I would go with a hot and fast cook to prevent it from getting too dry. Although I do not foil, I might consider foiling it to help retain some of the juices about 2/3 of the way through the cook.

 

[rtg]

Elk is a lean cut of meat like deer...I did a deer roast once on the bbq and used Mayo on the outside instead of mustard added my favorite rub and cooked it low and slow until the center was at 129 or 130 pulled it off to rest and it was delicious. it did not dry out...

 

[mikemci]

I trimmed the silver skin, tendons etc.

Rubbed wit Oakridge Venison and Wild Game rub that was gifted to me by a very generous Brethren......Thank you!!!

[URL=http://s1351.photobucket.com/user/mikemci/media/Mobile%20Uploads/20140921_144336_zpscbf21ea7.jpg.html]

[/URL]

Put on the UDS @ 280* for 30 minutes. I.T. @ 130*, pulled and wrapping for 1 hour. Will show sliced pics later....still resting.

 

[mikemci]

Having problems with Photobucket tonight. Tried to add this cook pic to the last post, without any luck.

[URL=http://s1351.photobucket.com/user/mikemci/media/Mobile%20Uploads/20140921_183627_zps44cdf1fc.jpg.html]

[/URL]

I separated the ribs from the eye because the meat was so thin between the ribs. The other piece is the cook's snack. If Photobucket cooperates I will update w/sliced pics and critique.