*meat sizzling*
Today we're cooking an elk steak. This bull I shot last Monday and now it's
Sunday. We're gonna season it with a little bit of salt pepper garlic
thyme that I pre mixed up and we're gonna sprinkle it over elk roast here.
So we're gonna smoke this on our smoker grill till it's up to 130
degrees internal. So this is probably a couple pound roast.
All right we're gonna let it sit there until the smoker is up to temperature
and then we'll let it smoke for a while.
All right it's pretty well pretty heated up now I'm gonna turn this to 275
put it on the grate in the middle.
Alright I'm gonna put the temperature probe in that and let her smoke for
until it's up to 130 internal then we'll bring it out. We're gonna heat this puppy
up, cast-iron skillet. We're going to put a little butter in here. Precisely that amount. Alright we're up to 130, take it out.
Yes, that makes a lot of smoke!
This is a little reverse-sear action here.
- ten minutes
It's been resting for 10 minutes, we're going to cut her open
All right let's taste some of this, see how it is. That's how you cook an elk
roast right there! All right I'm gonna let you try it. What do you think? It's pretty good
Devine! You know what that is? It's elk roast.
Pretty good huh? What do you want Eliot, you want another
piece of elk? Sure! Okay here goes, it's in your mouth. I suppose Carson wants another piece too.
There you go. Yay! I think we're going to have to sit down and eat this.
you