Originally Posted by hunting777
Good luck Steve and let us know how it turns up.
Let me start off by saying thanks again for all the comments. I took them all into account and then did the opposite anyway. Haha. Not really.
Anyhow I first experimented smoking a beef Tri-Tip, taking it clear up to 205 internal temp. That piece of meat was consumed but certainly not worth sharing with anyone but the dogs.
Then I tried a pork butt which taught me a lot about cooking a piece of meat with high fat and connective tissue content. I was impressed with the result for my first try cooking anything pork on a smoker.
I smoked the elk shoulder. It was 3.75 lbs. with bone in. I gave it a light coat of mustard and used Montreal seasoning as a rub. I let it warm on the kitchen counter for over an hour and brought the smoker up to 225, then placed it on the grill until the internal temp read 130 and then let it rest for an hour.
Now I like rare meat more than most, but this was too rare for a 3+ pound hunk of meat that I could not eat in one sitting. So I cut it off the shoulder blade (which appeared to hinder even cooking) rolled it all back together without the bone and wrapped it in foil. Then I restarted the Traeger and cooked the roast at 225 to an internal temp of 137.
Now I thought for sure that I had destroyed another piece of meat but to my surprise it turned out amazing. The most impressive part to me is that it was so tender that I could slice is for sandwiches and bite right through it. It wasn't like some meats where you start pulling slices out of the sandwich because your bite stops.
I'm not sure I could repeat this but next time I'll pull the bone out first and use a salt and pepper rub instead of Montreal seasoning.