Rubbed the Right Way

Smoked elk roast.

Every fall, hunting season means the possibility of game on the table come winter. No other cooking technique brings out the awesome in an elk roast like smoking, and a good cherry-wood smoke requires a great rub to add the flavor. This “moist” rub features a Scotch ale, but any similar variety will do.

2 elk sirloin roasts

For Scotch Ale Moist Rub:
4 oz. Scotch ale
1 Tbsp. tarragon
2 Tbsp. Creole seasoning
1 Tbsp. kosher salt
2 tsp. hot chili powder
1 Tbsp. garlic powder
1 tsp. dry mustard
1/2 cup light brown sugar 

In a small bowl, whisk together the moist-rub ingredients. Slather the outside of the roasts with the moist rub. Refrigerate, uncovered, for 4 hours. When ready to cook, heat grill to 225F. Put the roasts on the upper grate over a water pan. Smoke for roughly two hours, until the internal temperature of the meat reaches 125F for rare. Don’t overcook! Transfer the roasts to a cutting board and cover with aluminum foil. Allow to rest for ten minutes. Carve the meat into thin slices.

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