Rinse and pat dry elk roast. Apply kosher salt across the meat and leave in refrigerator brine. Leave for at least 4 hours, or ideally overnight.

Remove roast from refrigerator. Rinse off excess salt and pat dry. Allow meat to come to room temperature.

Fire up the smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone cooking, with enough room for the elk roast on the indirect side of the grates.

Place water pan in smoker chamber and add wood chips to firebox or coals.

Inject elk with injection marinade. Apply across the entire meat surface, injecting every 1-2 inches.

Apply the dry rub all over the meat, on all sides.

Place elk roast on smoker grates and close chamber door or lid. Smoke until internal temperature reaches 130°F, or about 4-5 hours.

Remove from smoker and wrap in foil. Leave to rest for 10-15 minutes. If wrapped tightly, the temperature should rise to 140°F-150°F. Slice to serve.