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BBQ Elk Shoulder

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Pecan

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

  • 1

    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

  • 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.

    • 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

    145 ˚F

  • 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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