smoked elk roast on the traeger

How To Make smoked elk roast on the traeger

• 1

  Trim all the fat off your roast if needed. Apply olive oil to the roast on all sides. Sprinkle with your favorite seasoning and rub in. You can use garlic powder, salt, and pepper if you do not have any favorite seasonings.
• 2

  Place in a dish and cover with plastic wrap for around 2 hours to blend the spices.
• 
  3

  Start your Traeger or smoker and set the temperature to 250 degrees. After about 10 minutes, place the roast on the grill. No need to turn the roast. Smoke for about 3 to 4 hours, depending on the size of the roast.
• 
  4

  Remove roast when the internal temperature is at 160 to 165 degrees if this is a tender cut of meat.
• 5

  If you have a roast off of an old bull, you will need to go to the next step. This will tenderize and make it chewable.
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  6

  Slice the roast against the grain and put the slices into an instant pot. Add 1 1/2 to 2 cups water (or beef broth) and set for 20 minutes on high pressure. Quick release and after the pressure is gone, change to sear/saute.
• 7

  Remove meat and add powdered gravy mix. Add a little corn starch as needed to thicken the water or broth liquid at the bottom of the pan. You can remove the sliced meat to another deep dish to hold until the gravy thickens, and then pour it over the slices. Since you are mainly smoking and cooking on the grill, there will be little drippings to use for the gravy, but the spices, water, and gravy mix will make excellent gravy.
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  8

  Serve with mashed potatoes or rice and any side of your choice.
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