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BBQ Elk Shoulder

BBQ Elk Shoulder

By Traeger Kitchen

Departing from the typical BBQ meats, we've turned this cut of wild game elk into a unique, earthy, and delicious version of BBQ.

Prep Time

1 Hr

Cook Time

4 Hr

Pellets

Pecan

Ingredients

This recipe serves:

4

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Units of Measurement:
main
6 Pound (4-6 lb) elk shoulder
12 Fluid Ounce beef broth
1 Whole meat injector
1 Tablespoon kosher salt
1 Tablespoon Ground black pepper

Steps

  • 1

    Take elk roast out of the fridge and allow to sit on counter for 30-60 minutes before cooking.

  • 2

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

  • 3

    Inject the elk all over with beef broth. Combine salt and pepper and rub over entire roast.

  • 4

    Place on preheated grill and cook for 4 to 5 hours or until an instant read thermometer inserted in the thickest part of the meat registers 145℉. Remove from grill and allow to rest for 30 minutes before slicing.

    225 ˚F / 107 ˚C

    145 ˚F / 63 ˚C

    Super Smoke

  • 5

    Serve with baked beans, potato salad, coleslaw, white bread, Traeger BBQ sauce or your favorite BBQ sides and sauces. Enjoy!

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