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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!