ELK anyone?

Hellooooooooooo Demerelle,

Hope it works out. As you probably know, those game cuts are generally quite lean. Farm-raised may have more corn fat, but still...that's an issue with smoking. Gotta have fat.

The solution is "barding," an ancient English word. Sooooooooooo, you can wrap (Bard!) that roast with fat of another animal, like pig. Now you can have tender bbq.

But.....there's a lot of dudes (and dudettes) on this forum who may have additional (and better) ideas.

Hey, keep us posted on that big elk.

I would do it like I do deer. Roasts anyway. Rub them liberally with canola oil, then your favorite rub, then inject with whatever you like, then wrap in plastic or put in airtight container and leave in the fridge for at least 24 hours. Take out and smoke at 225* until desired doneness.

dmerrel, did you have any success with the elk?

I'm interested in hearing some good recipes my self!

Boartuff....I have done most of the elk as jerky in the smoker. Tenderloin and sirloin are great on the grill and round steak and some roast in stew. I have also done a good bit as summer sausage. I think i will get another one this december. Here is an interesting elk link....
http://elkmeatshop.com/elk_meat/elk_meat_recipes.html