Steps

• Step 1

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

  Ingredients

  • 6 Pound (4-6 lb) elk shoulder

• Step 2

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

• Step 3

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

  Ingredients

  • 12 Fluid Ounce beef broth

  • 1 Whole meat injector

  • 1 Tablespoon kosher salt

  • 1 Tablespoon Ground black pepper

• Step 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

• Step 5

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