Originally Posted by huntinaz
Elk round roast, brined for ~36 hours. Seared in bacon fat and then brushed with English mustard:
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Then smoked with pecan wood between 150-220 degrees for around 3 hours to and internal temp of about 140 degrees. Sliced thin for sandwiches, sautéed onions and mushrooms, Parmesan cheese and pepperocinis. Cowboy beans and macaroni salad for sides. Only took a picture of the meat:
[Linked Image]


Ohhhhh my, that looks amazing ! It looks so succulent, and cooked just to perfection. Wonderful job smile