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I have done elk loin in the smoker but never a roast. Not much fat in elk. I would treat it like venison. I smoke deer roasts till about 140 then pan them up and finish with a braise like pot roast. I usually use a good stock or broth and some celery, carrots and onions (mirepoix)and some garlic and herbs. How ever you do it hope it turns out well!

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