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Old 04-02-2020, 06:29 AM
  #28  
Oldtimr
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Join Date: Jul 2014
Location: south eastern PA
Posts: 13,333
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I will be smoking a boneless elk roast tomorrow. It has been in the fridge crusted in Kosher salt since yesterday morning. Tomorrow I will pull it out and wash it off real good, dry it and put my rub on it and after it sits for an hour in the fridge, pop it in my smoker at 225 degrees till it reaches an interior temp of 150 degrees. I will take a pic before and after the smoke.

Last edited by Oldtimr; 04-02-2020 at 06:31 AM.
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