Originally Posted by Steve G
Let me preface this with I'm not much of a cook/chef and this is me trying to expand my abilities.
I have an elk roast (comes from one of the quarters of a cow elk) that I would like to prepare this weekend or next. I'm pretty sure it is bone in.
The plan is to use mustard as a binder, season it with some rub, place it in the pellet grill at 250 until it gets a good bark on the outside and then cover it in foil until it reaches an internal temp of 205.
1) Can somebody recommend a widely available rub to use for that type of meat?
2) Is what I'm planning all wrong for an elk roast? I would like to keep the preparation relatively simple and if it works out I can build on that in the future.
If your pellet grill can go down to 175 and smoke, then use this recipe:
I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.
If you don't want to smoke it, then use one of his other recipes:
He knows his venison