Servings: 8
Calories: 332kcal
Equipment
- 1 Grill
Ingredients
- 5 pounds elk backstrap
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder you can use garlic cloves - minced if you prefer for a heavier garlic flavor
- 3 Tablespoons Rosemary
- 2 Tablespoons Paprika
- 2 Tablespoons Salt kosher salt or table
- 2 Tablespoons Black Pepper
- 2 Tablespoons Traeger Saskatchewan rub
Instructions
- Preheat the smoker to 225° with applewood pellets.
- Rub mustard all over the elk meat.
- In a small bowl, combine all of the seasonings and then coat all sides of the elk meat.
- Rub the elk meat with the seasoning mixture.
- Smoke at 225° until the internal temperature reaches 130° on a preheated smoker. This took approximately 2.5 hours.
- Remove the elk from the smoker and wrap it in aluminum foil for 15 minutes to rest. As a result, the temperature will be medium-rare. Elk should be cut into 4 ounce slices and served.
Video
Notes
Nutrition
Calories: 332kcal | Carbohydrates: 4g | Protein: 66g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 156mg | Sodium: 1912mg | Potassium: 972mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 9mg
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