This was a memorable Christmas dinner. My instructions, my Son-in-Laws execution. I have never cooked an elk roast before and everyone gave it a thumbs up. A to Z meats had a 8 bone rib roast. I kept it simple with spices just Montreal steak seasoning. Then put in the smoker until the internal temp was 120. As you can see after the reverse sear the doneness was perfect. Even people who don’t like wild game gave it a thumbs up. I hope you like it.

1 8 rib elk roast (I got mine at A to Z meats)
3 tablespoons mustard
3 tablespoons Montreal steak seasoning
1 stick butter
Apple wood chips
Hickory chips

Coat both sides of meat with mustard.

Sprinkle heavily both sides with Montreal steak seasoning.

Heat smoker to 225-250. Add wood chips to the smoker.

Cover bones with foil.

Place roast on smoker.

Smoke until internal temperature is 120.

Remove from smoker and wrap in foil or butchers paper.

Let rest for 20 minutes.

Heat cast iron skillet to medium high and add butter.

Sprinkle roast with remaining Montreal seasoning.

Add roast to cast iron cook on each side for 1 1/2 minutes.

Let rest for 5 minutes.

Carve and serve with butter from pan.