Smoked Elk Roast


This smoked elk roast is lean but full of flavor. This hearty meat is PREPARED WITH SIMPLE DRY BRINE AND DRY SPICES BEFORE COOKING AND SLOW COOKING OVER HICKORY FOR THE PERFECT GRILLABLE WILD MEAT. Learn how to smoke roast moose with our easy recipe.

Recipe for smoked elk roast

Moose is a nice lean cut of meat that’s high in protein and low in fat. Its popularity has skyrocketed in recent years and it is widely considered one of the finest venison meats. It is often enhanced with venison, but lacks flavor and is really lean.

As with game, we can treat it like beef. In fact, we treat our smoked elk roast the same way we treat our round smoked loin of beef . The big difference is that due to the lower fat content, we have to be careful not to dry it out. To counteract this, we’re going to dry it in brine overnight and use a dash of marinade as well. Let’s get into that!

Where to buy moss

Depending on where you are, your access to moose may be limited, and you’re more likely to find them over the counter at a butcher’s shop if you’re in western North America. That being said, you’ll have better luck if you order online.

Times and temperatures

Moose must be smoked at 107°C(225°F) for one hour per pound of meat. We’re using a 4-pound roast, so we’re aiming for four hours of smoke time. The most important thing, however, is that the meat reaches an internal temperature of 130°F, at which point we remove it from the smoker. Then wrap wires in aluminum foil and let it sit for ten to fifteen minutes so it reaches a final temperature of 140°F-150°F. Anything above that and the elk will dry out due to its effective fat content.

Smoked roast elk

Slow cooked smoked elk roast over hickory for the perfect grilled meat dish. Prepared with an easy-to-dry Texas-style brine and paprika-garlic dry rub, this lean venison cut is bursting with flavor!
Main course course
grill kitchen _
Preparation time 10 minutes
Cooking time 5 hours
Dry brine 8 hours
Total time 13 hours 10 minutes
for 8 people
Calories 401 calories


  • 4 pounds elk roast
  • kosher salt

Dry massage

  • ¾ cup kosher salt
  • ¾ cup black pepper
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoons onion powder
  • tablespoon peppers
  • 1 teaspoon cayenne pepper powder


  • Rinse the roast beef and pat dry. Apply kosher salt to the meat and leave it in the fridge brine. Leave on for at least 4 hours, preferably overnight.
  • Take the roast out of the fridge. Rinse off excess salt and pat dry. Let the meat come to room temperature.
  • Turn smoker on to 107°C(225°F). If using a charcoal grill, be sure to use it for 2-zone grilling, with room to grill moose on the indirect side of the grills.
  • Place the water pan in the smokehouse and add wood chips to the firebox or charcoal.
  • Inject moose with injection marinade. Apply to entire surface of meat, injecting every 1-2 inches.
  • Apply the dry rub to the meat from all sides.
  • Place the roast elk on the smoking rack and close the chamber door or lid. Smoke until the internal temperature reaches 130°F, or about 4 to 5 hours.
  • Remove from the smoker and wrap in foil. Leave for 10-15 minutes. Packed well, the temperature should rise to 140°F-150°F. Slice to serve.


Calories: 401 kcal | Carbohydrates: 9g | Protein: 73 g | Fat: 7g | Saturated fat : 3 g | Polyunsaturated fatty acids: 3 g | Cholesterol: 178mg | Sodium: 5856 mg | Fiber : 3g

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