6mm Remington
Ammo Smith
- Feb 27, 2006
- 5,255
- 626
I had attempted an elk roast on the smoker a few years ago and although it smelled great and had great flavor, I was not able to get past the mushy texture. It was so tender that it literally fell apart, and was really soft. I decided that I had used too much water in the smoker and had not cooked it fast enough, high enough heat. I thought I would try it with a nice deer roast I saved from being made into jerky.
I got the briquette smoker going with nice grey coals and put a bunch of Hickory chips on the coals that I had soaked in water for about 30 minutes. I sprinkled the roast with some blackened seasoning before I put it in the smoker. I cooked it for about an hour and a half and got it just a touch too done. I would have liked it just a bit pink in the center, but as it was it was juicy, tender, and had great texture, and was not mushy at all. The Hickory really gave it a nice flavor and man was it good. You could cut this mule deer buck with a fork. I did slice it thin, about 1/4" thick pieces.
Nothing fancy to go with it, just a baked potato and creamed corn.
I got the briquette smoker going with nice grey coals and put a bunch of Hickory chips on the coals that I had soaked in water for about 30 minutes. I sprinkled the roast with some blackened seasoning before I put it in the smoker. I cooked it for about an hour and a half and got it just a touch too done. I would have liked it just a bit pink in the center, but as it was it was juicy, tender, and had great texture, and was not mushy at all. The Hickory really gave it a nice flavor and man was it good. You could cut this mule deer buck with a fork. I did slice it thin, about 1/4" thick pieces.
Nothing fancy to go with it, just a baked potato and creamed corn.
