May i ask? What is the "normal route"? I've always use mustard as the normal base.
What's on the smoker today?
- Thread starter wytex
- Start date
To me it was always an herby butter rub, herby oil rub, or largely a dry rub with fresh herbs. Never seen the mustard done before personally. It is how I do pulled pork though
Thanks, i'm trying to learn new ways to improve my smoking addiction
Nick87
Well-known member
Elk neck roast smoked for about 5 hours then braised for roughly 5 more. Took it out made sandwiches with melted provolone. Quite possibly one of the best wildmgame meals I've ever had. Top 5 for sure. I will be taking my time to get all that I can from those neck roasts from now on. Ps I shredded it and then put back into the braising liquid for about 45 minutes. Which made all the difference I think, it really absorbed all that liquid. Pic was before it soaked it back up.
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noharleyyet
Well-known member
Sheltowee
Well-known member
Neck roast might be the most criminally underrated wild cut. Did you fillet yours off or take the whole roast bone in?
Nick87
Well-known member
No bone.
The provolone really makes it a sandwich!
Nick87
Well-known member
Sure does. Also I think the splash of root beer added to the braising liquid was the icing on the cake. First time trying that.
I use some when I wrap my ribs. Throws some extra sweet to the taste.
WildWill
Well-known member
I keep plenty of them bone in with our skinny southern does. Elk and thick neck buck I just fillet off.
What else did you braise it in?
Nick87
Well-known member
Little beef broth, root beer and a little banana pepper juice.
