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FAQ Subject: How long do I smoke an entire elk?
For Christmas my family wants to smoke an entire elk. We have the smoker setup, but usually smoke beef, pork,or turkeys. We are trying to find out how long it takes to smoke, what wood to use, any other suggestions would be appreciated.
I hope that you will roast the elk rather than "smoking" it. Click into "According to Smoky" and read the "Glossary" for the differences and "Burning Wood & Blowing Smoke" for woods.
Personally, I would separate the elk carcass exactly like it were beef. And roast (350°) the sirloin, rump and round roasts and the chuck from the shoulder until the internal temp reaches 145° then take them off and allow them to sit for 12-15 minutes before carving. I would cut the loin and tenderloin out and cut into 2" thick steaks and broil them (read "Pursuit of the Perfect Steak" in "According to Smoky")
The rest I would cut up for stew or grind up for chili.
You need a good thermometer to measure cooking temperatures and to insure that you don't over cook the elk. Click into the FAQs and read "Standing Rib Roast" for roasting technique and rub.