Skip to Main Content
BBQ Elk Shoulder

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

Big Game Blend

Ingredients

Number of people serving

4

Activating this element will cause content on the page to be updated.
Units of measurement:
main
6 Pound Elk, shoulder
12 Fluid Ounce beef broth
1 Whole meat injector
1 Tablespoon kosher salt
1 Tablespoon ground black pepper

Step

  • 1

    Take elk roast out of the fridge and allow to sit on counter for 30-60 minutes before cooking.

  • 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.

  • 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.