Smoked Elk Tenderloin Recipe

This smoked elk tenderloin is the perfect way to impress your guests with its rich, smoky flavor and tender texture. Follow this step-by-step guide to transform your elk tenderloin into a culinary masterpiece that showcases the best of wild game cooking. Let’s fire up the grill and get started on this delicious adventure!

🔴 BONING KNIFE

🔴 MEAT THERMOMETER

Fire-kissed Elk Tenderloin: The Ultimate Grilling Experience!https://www.youtube.com/watch?v=cnZy3f2tAp0Get ready to elevate your BBQ game with this mouthwatering recipe featuring a succulent Elk Tenderloin smoked to perfection on a Weber charcoal kettle grill. Join me as I showcase the art of cooking with premium-quality meat sourced from Steaks & Game. Let's fire up the grill and dive into the ultimate BBQ adventure! 🍖🔥https://i.imgur.com/BZ3JjrB.jpeg2024-04-01

Print

With ImageWithout Image

Fire-kissed Elk Tenderloin

Yield: 4

Author: Delmarva Backyard

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Prepare to take your BBQ skills to new heights with this tantalizing recipe showcasing a delectable Elk Tenderloin smoked to absolute perfection on a Weber charcoal kettle grill. Follow along as I unveil the secrets to cooking with top-tier meat sourced directly from Steaks & Game. It's time to ignite the grill and embark on an unforgettable BBQ journey! 🍖🔥

Ingredients

• 2.5 Lb Elk Tenderloin
• Kosmos Q Texas Beef
• SPG - (60% Pepper; 35% Salt; 5% Garlic Powder)

Instructions

1. Unwrap and Dry: Start by unwrapping the Elk Tenderloin and patting the surface dry with paper towels to remove any excess moisture.
2. Trimming: Using a sharp trim or boning knife, carefully trim away any silver skin or tough fat fragments from the surface of the tenderloin.
3. Seasoning: Generously coat all sides of each tenderloin with Kosmos Texax Beef seasoning, ensuring an even distribution of flavor. For an extra layer of flavor, lightly sprinkle the tenderloins with SPG seasoning.
4. Resting Time: Allow the seasoned tenderloins to rest at room temperature for about 1 hour. This step helps the meat cook more evenly and enhances its natural tenderness.
5. Prepare the Smoker: Meanwhile, prepare your smoker for two-zone cooking at a temperature of 225°F (107.2°C). This indirect heat method ensures a slow and steady cook, infusing the elk tenderloin with rich smoky flavor.
6. Initial Cooking: Once the smoker is ready, place the tenderloins on the cool side of the wood-fired pit and close the lid. Let them cook until the internal temperature reaches 110°F (43.3°C).
7. Searing: Remove the tenderloins from the smoker and stoke the fire to raise the temperature to 550°F (287.7°C). Once the pit reaches the desired temperature, return the tenderloins and sear each side until they reach an internal temperature of 130°F (54.4°C).
8. Resting Period: Once cooked to perfection, remove the tenderloins from the smoker and let them rest for 15 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful result.
9. Slice and Serve: After resting, slice the elk tenderloins across the grain and serve immediately. Enjoy the succulent and smoky flavors of this mouthwatering BBQ delicacy!

Notes

Tying Option: If you prefer a larger Filet-style presentation, consider tying the seasoned tenderloins together using butcher's string after seasoning. This technique not only helps maintain the shape of the tenderloins but also ensures even cooking throughout.

Two-Zone Cooking: The two-zone cooking method is essential to prevent the tenderloins from burning during the searing process. By initially cooking the tenderloins over indirect heat, we can gradually bring up their internal temperature without risking surface charring. This ensures that the elk tenderloins cook to perfection, with a beautifully seared crust and juicy, tender interior.

Recommended Products

SLICING KNIFE

Additional Tips

• Trimming: Use a sharp knife to carefully remove any silver skin or tough fat fragments for a tender result.

• Seasoning: Let the seasoning sit on the meat for about an hour at room temperature to enhance flavor absorption.

• Two-Zone Cooking: Start with low, indirect heat and finish with a high-heat sear for a perfect crust.

• Resting Period: Allow the tenderloin to rest for 15 minutes after cooking to let the juices redistribute.

• Serving Suggestion: Slice against the grain for maximum tenderness and serve with your favorite sides.

The ultimate Smoked Elk Tenderloin! With these tips and techniques, you're ready to create a tender, juicy, and flavor-packed dish that will impress all your guests. Enjoy the process, savor the results, and share your BBQ success with friends and family.

FAQ Section

Q: Can I use a different cut of meat for this recipe? A: Yes, you can substitute elk tenderloin with venison or beef tenderloin for similar results.

Q: How do I prevent the tenderloin from drying out? A: Use a meat thermometer to avoid overcooking and ensure the meat stays juicy and tender.

Q: What wood chips are best for smoking elk? A: Fruitwoods like apple or cherry provide a subtle sweetness that complements the rich flavor of elk.

Q: Can I prepare the seasoning blend in advance? A: Yes, mix the seasoning a day ahead and store it in an airtight container.

Q: How do I store leftover elk tenderloin? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain flavor and texture.