I have been fortunate enough to acquire a couple of 4 lb Elk shoulder roasts and was wondering what internal temp is best to pull them from the smoker for optimum tenderness? Anyone have any experience with Elk roasts?
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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!
Thanks Wilber for the reply! I was thinking of doing something like that but just curious what the best internal is for the best tenderness at the end??
Well like any good pot roast I go by feel, grab it with a pair of tongs and when it pulls away its done. I would imagine 190+. The toothpick test works on pot roast too! 
Hopefully not to be messing with any good advice here but the bar keep at the Pagosa Springs Bar say he eats Elk raw with a little salt on it. Try that sometime. He sounded sincere. He say he has been eating it like that for a long time and aint got any worms yet.