Have an elk roast that is about 10 - 15 lbs (wag) and since we don't have pot big enough for it, would like to cook it like a brisket. What advice do any of you have to cook this without drying it out so bad it can't be eaten?
TIA
Deans
~Molɔ̀ːn Labé Skýla~
“Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my righteousness.”
ISAIAH 41:10
| 
