Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low fat content, it takes a few extra precautions in order to avoid drying elk meat out over the long cooking process on a smoker.
As the bacon cooks, it will melt the fat directly down onto the elk in order to keep it moist and tender.
It is important to understand that elk has a tendency to quickly dry out on the grill. The smoking time will take about 4-5 hours or about an hour for each pound of meat. The easiest way to monitor your elk roast throughout the cooking process is to use a wireless meat thermometer.
The venison roast is injected with a mixture featuring the Brown Shugga Ale from Lagunitas Brewing and Eric’s Wicked Seasoning.
- 3 lbs. venison roast (elk was used in this recipe)
- ½ lbs. bacon
- ½ cup Brown Shugga Ale
- 4 TBSP extra virgin olive oil
- 3 TBSP Eric's Wicked Seasoning
- 2 TBSP brown sugar
- 1 TBSP black pepper
- ½ TBSP kosher salt
- ½ TBSP garlic powder
- ½ TBSP onion powder
- Mix 2 TBSP of the Eric's Wicked Seasoning, brown sugar, black pepper, kosher salt, garlic powder, and onion powder to create the rub mix
- Rub the venison roast with the extra virgin olive oil and the rub mix
- Refrigerate for at least 4 hours
- Combine the beer with 1 TBSP Eric's Wicked Seasoning and inject it into the roast
- Wrap the roast with bacon and secure the strips with toothpicks
- Fire up your Big Green Egg or other smoker to a temperature of 225°F
- Add pecan wood for the smoke
- Fill your water pan with water
- Place the roast into smoker, and smoke until an internal temperature of 150°F for a medium-rare result (this should take about an hour per pound)