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Deans Offline OP
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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~

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Like a brisket?

Brown sugar spices rub, roast low, and slow indirect heat.

Good luck!


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I'm happy to do a Santa Maria style bbq/smoke on a smaller roast, take it to 135 degrees or so and slice it. But something this big doesn't work that way.

After trying to do what you are trying to do on the smoker, and a gigantic fail, I'll recommend the following.

Put it in a gigantic roasting pan after browning it. Lots of aromatics, broth and wine around it. Seal with several layers of aluminum foil and braise it in the oven. I love all the collagenous frags that break down around 200 degrees. You can pull it apart and serve it with the braising liquid.

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If it seems too big.....break it down.


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Does elk even have enough intramuscular fat/marbling to be cooked like a brisket?

IC B2

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Deans Offline OP
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Didn't think of it before, but, what about using bacon to add fat to help keep the meat moist?


~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
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Cut the fuggin’ thing into thirds.

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Originally Posted by Jim_Conrad
If it seems too big.....break it down.

This .


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