Utah Wildlife Network - View Single Post - Elk Roast Help Please

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Old 04-14-2020, 12:17 PM   #42 (permalink)
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Join Date: Mar 2019
Posts: 197

Originally Posted by Steve G View Post
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
rtockstein is offline   Reply With Quote
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