The 48hr Elk roast cook it turn out as good and tender as a old six point could possibly be a i salted and vacuumed sealed cook at 131 deg. Ice bathed and refrigerated it for a day dry and Rubbed with olive oil and cajun seasoning on the roast And cook to 125 at 225 heat last 10 deg put some sauce on it. Then slice it and served with corn and rice dish. Bark was good center pretty plain.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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