At a glance
Trim all the silverskin and fat from an elk roast, dry brine it overnight and season it with pepper, garlic, rosemary and juniper. Smoke it at 225°F until it reaches 120°F to 125°F, sear it in a hot pan and rest it. Most cooks serve elk at 130°F to 135°F. The USDA lists 160°F for game roasts.
Elk is one of the finest wild meats. It is rich, deep red and very lean, with a mild flavor that many people prefer to venison. Because it has almost no fat, the secret to a great elk roast is gentle heat and careful timing. Smoked low and finished with a quick sear, it stays juicy and tender with a subtle smoky edge.
Choosing the right roast
Use a tender cut from the hindquarter, such as the sirloin or top round, or the tenderloin if you are lucky enough to have it. These are best cooked to medium rare and sliced. Shoulder and shank roasts are full of connective tissue and need a long, slow braise instead.
Trim it well
Unlike beef fat, elk fat does not taste good. It turns waxy and strong when cooked. Remove every bit of fat and silverskin before seasoning. Some cooks rub the trimmed roast with bacon fat or butter to add richness, which works very well.
Recipe
Smoked Elk Roast
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Rest
- 15 min
- Total
- 3 hr plus overnight dry brine
- Makes
- 6 servings
- Smoker 225°F (107°C)
- Pull at 120°F to 125°F (49°C to 52°C), then sear
- Most cooks serve it at 130°F to 135°F (54°C to 57°C); USDA lists 160°F (71°C) for game roasts
Ingredients
Elk
- 1 elk roast (sirloin, top round or tenderloin), 2 to 3 lb (0.9 to 1.4 kg)
- 2 tsp kosher salt
- 2 tbsp olive oil or melted bacon fat
- 1 tbsp butter, for searing
Rub
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme
- 1/2 tsp juniper berries, crushed (optional)
Equipment
- Smoker
- Probe thermometer
- Cast iron pan
- Butcher twine
Method
- Trim every bit of silverskin and fat from the roast, as elk fat tastes waxy and strong. Tie it into an even shape if needed.
- Salt the roast all over and refrigerate it uncovered overnight.
- Heat the smoker to 225°F (107°C) with oak, cherry or apple.
- Rub the roast with the oil or bacon fat and season it with the rub.
- Insert a probe thermometer and smoke until it reaches 120°F to 125°F (49°C to 52°C), about 1 1/2 to 2 1/2 hours.
- Sear the roast in a very hot cast iron pan with the butter for about 1 minute per side.
- Rest for 10 to 15 minutes, then slice thinly against the grain.
Notes
- Elk is very lean. Past medium it turns dry and liver flavored, so use a thermometer.
- Tougher roasts from the shoulder or shank are better smoked and braised until they pull apart.
Doneness and food safety
The USDA lists 160°F for roasts of venison and other game, a conservative figure. Many hunters cook elk to medium rare, 130°F to 135°F, because it becomes dry above medium. Choose the doneness you are comfortable with. The same choice applies to our smoked venison backstrap.
Frequently asked questions
How long does it take to smoke an elk roast?
About 1 1/2 to 2 1/2 hours at 225°F for a 2 to 3 lb roast to reach 120°F to 125°F before searing.
How do I stop elk tasting gamey?
Trim off all fat and silverskin, and do not overcook it. Most gamey flavor comes from fat and overcooked meat.
Can I make elk jerky with the same roast?
Yes. Lean round roasts make excellent jerky. See our guides to beef sticks and jerky for methods.
Sources: USDA: Roasting those other holiday meats.