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.
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|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|
Take elk roast out of the fridge and allow to sit on counter for 30-60 minutes before cooking.
6 Pound (4-6 lb) elk shoulder
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Inject the elk all over with beef broth. Combine salt and pepper and rub over entire roast.
12 Fluid Ounce beef broth
1 Whole meat injector
1 Tablespoon kosher salt
1 Tablespoon Ground black pepper
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
Serve with baked beans, potato salad, coleslaw, white bread, Traeger BBQ sauce or your favorite BBQ sides and sauces. Enjoy!
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