Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low fat content, it takes a few extra precautions in order to avoid drying elk meat out over the long cooking process on a smoker.

As the bacon cooks, it will melt the fat directly down onto the elk in order to keep it moist and tender.

It is important to understand that elk has a tendency to quickly dry out on the grill. The smoking time will take about 4-5 hours or about an hour for each pound of meat. The easiest way to monitor your elk roast throughout the cooking process is to use a wireless meat thermometer.

The venison roast is injected with a mixture featuring the Brown Shugga Ale from Lagunitas Brewing and Eric’s Wicked Seasoning.

Smoked Venison Roast with Bacon Game, Meats, Smoked, Wild Food Ingredients 3 lbs. venison roast (elk was used in this recipe)

½ lbs. bacon

½ cup Brown Shugga Ale

4 TBSP extra virgin olive oil

3 TBSP Eric's Wicked Seasoning

2 TBSP brown sugar

1 TBSP black pepper

½ TBSP kosher salt

½ TBSP garlic powder

½ TBSP onion powder Instructions Mix 2 TBSP of the Eric's Wicked Seasoning, brown sugar, black pepper, kosher salt, garlic powder, and onion powder to create the rub mix Rub the venison roast with the extra virgin olive oil and the rub mix Refrigerate for at least 4 hours Combine the beer with 1 TBSP Eric's Wicked Seasoning and inject it into the roast Wrap the roast with bacon and secure the strips with toothpicks Fire up your Big Green Egg or other smoker to a temperature of 225°F Add pecan wood for the smoke Fill your water pan with water Place the roast into smoker, and smoke until an internal temperature of 150°F for a medium-rare result (this should take about an hour per pound) 6.1.5 RaddCooking.com