Get lump charcoal and smoking wood with diffuser plate to about 175-185. Put seasoned elk on and cook until 110 degree meat temp, usually takes more or less an hour. Take off smoke and get a steel pan smoking hot with quality fat and sear. Let it rest for 10 min and slice.
If you want a little fat, top with some compound butter.
Heavenly.
Superb job.....
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
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