Skip to Main Content
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 Hours
Cook Time
4 Hours
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.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.
Ingredients
6 Pound (4-6 lb) elk shoulder
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.
Ingredients
12 Fluid Ounce beef broth
1 Whole meat injector
1 Tablespoon kosher salt
1 Tablespoon Ground black pepper
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.