Smoke at 225 for 2-4 hours. The longer you smoke it the stronger the smoke flavor in the meat.

With a very hot pan with olive oil, sear the elk on each side until dark brown in color.

Braise the elk in Beef stock and red wine and salt to taste. You can use a pressure cooker as well. The meat is ready when its falling apart! Usually 1 1/2 hours in pressure cooker, or 4-6 hours in crock pot.