What cut of elk meat to smoke?

[gixx1070]

Hello can you guys please give me advice on what cut from a big bull would be good for smoking. I have been smoking ribs brisket butts pretty much every meat available at a butcher shop. I have never done wild game, my brother stuck a big bull and I have first choice on the cut of meat I want to smoke. Can you please give me advice on times temps and what cuts will turn out good.
Thanks for any advice.
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[Texas-Hunter]

Welcome to Smoked-Meat.. Sweet looking bull.. I would grab me a few nice roasts.. You can look in the wildgame forum where you posted this and search for Elk in the title and find some really nice ways to smoke up Elk..

[Bassman]

Just make sure you don't over cook it. We like our elk roasts at about 140° - 145°.

[gixx1070]

Thank you Texas hunter, will do. My brother thinks the meat is to lean but I knew you guys here could help.
Thanks

[gixx1070]

So 140 internal temp?? So won't be a very long smoke? Wow I thought it would be. Thanks

[Bassman]

I think this one only went to 135° but still was only a couple of hours in the smoker.

[gixx1070]

Thanks Bassman that piece looks tasty.

[Texas-Hunter]

Like I said be sure to read and wait for a few folks to respond that have smoked this cut... I would hate for you to waist a great cut of meat..

[Fishawn]

I absolutely love Elk, butt don't hunt. Roasts n steaks are awesome, you are a lucky guy. Let us know what you get and Welcome to Smoked-Meat.

[Richtee]

Well... I guess I'd grab the loins

Give them a fast hot sear over coals...couple strips of bacon wrap and smoke at maybe 225 until internal of 135-140 for med- rare. Don't cross 150... remember to rest the meat, and it gonna gain 5 degrees or so once pulled.

[gixx1070]

Thanks guys for all the responses!

[XLR8R]

I'd pull @130F. Tent, Rest and Rise.

[WALLE]

Well... I guess I'd grab the loins

Give them a fast hot sear over coals...couple strips of bacon wrap and smoke at maybe 225 until internal of 135-140 for med- rare. Don't cross 150... remember to rest the meat, and it gonna gain 5 degrees or so once pulled.

What Rich said!!! If he's giving you the wide open, first shot at any piece of this critter, I would strip out the loins and the back straps. Then, there are several choicer cut from both the front or back shoulders that you can get at if you guys are the ones boning and packaging.

Front shoulder - I like the one that you can peal right off the top of the shoulder blade.

Hind quarter - you've got the eye of the round, or the top round that are great, clean pieces for cross grain slicing like da'Bassman did.

I think Erain or Minbill posted a great deboning post last year if you need help with that.

Can't wait to see what get and what you do with it!

[Bearcarver]

Bassman & Walle would be my first checks on this, then a few others.
Just click on their names---Then "View public profile"----Then "Statistics"----Then "Find all threads started by".
Then scan their lists for their various "Elk" posts.


Congrats to your brother!!!
And if by "stuck" you mean he shot that beast with a bow----Double Congrats to him!!!


Bear

[erain]

Just make sure you don't over cook it. We like our elk roasts at about 140° - 145°.

yup, tops! aint seen anything Bassman has posted that dont look good... like mentiooned check Walle's posts as well.

So 140 internal temp?? So won't be a very long smoke? Wow I thought it would be. Thanks

generally not. if i had a choice of cut i would definatly take the backstrap and if possible get the halves towards the rear, generally would steak em out and grill hot and fast though, not saying you couldnt put some wood on the coals. there is also the rib section, same as rib roast in beef. rump roast and top round are the best roast choices. can actually cut the top round cross grain into steaks too.