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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 / 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!