Wee Heavy Smoked Elk Roast

Bull elk

Every fall, hunting season means the possibility of venison on the table.  No other cooking technique brings out the awesome in an elk roast like smoking, and a good cherry wood smoke requires a great rub to add the flavor. This “moist” rub features the Old Gus Rye Wee Heavy from Meadowlark Brewing.

Smoked Old Gus Elk Roast

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Smoked Old Gus Elk Roast

Smoked Old Gus Elk Roast sliced thin

Ingredients

  • 2 elk sirloin roasts
    For Scotch Ale Moist Rub
  • 4 oz. Old Gus Scotch Ale
  • 1 TBSP tarragon
  • 2 TBSP Creole seasoning
  • 1 TBSP kosher salt
  • 2 tsp hot chili powder
  • 1 TBSP garlic powder
  • 1 tsp dry mustard
  • ½ cup light brown sugar

Instructions

  1. In a small bowl, whisk together the moist rub ingredients
  2. Slather the outside of the roasts with the moist rub
  3. Refrigerate, uncovered, for 4 hours
  4. When ready to cook, heat the Big Green Egg or other grill to 225°F
  5. Put the roasts on the upper grate over a water pan
  6. Smoke for roughly 2 hours, until the internal temperature of the meat reaches 125°F for rare
  7. Do not overcook!!!
  8. Transfer the roasts to a cutting board and cover with aluminum foil
  9. Allow it to rest for 10 minutes
  10. Carve the meat into thin slices

Delicious and lean elk roasts
Delicious and lean elk roasts
Moist rub on the elk roasts
Moist rub on the elk roasts
After about 1 hour in the smoker
After about 1 hour in the smoker
Smoked Old Gus Elk Roast sliced thin
Smoked Old Gus Elk Roast sliced thin
Smoked Old Gus Elk Roast with Russian mustard
Smoked Old Gus Elk Roast with Russian mustard

Thoughts?