Dry-Rubbed Smoked Elk Tenderloin

5 from 1 vote

Dry-Rubbed Smoked Elk Tenderloin

Dry-Rubbed Smoked Elk Tenderloin Recipe cooked low and slow to create a mouth watering perfection in every bite. Maple, rosemary, and pepper.

Course Lunch, Main Course

Cuisine American

Keyword Backstrap, Backstraps, Clean Eating, Clean Eats, Clean Eats Diet, Clean Eats Recipe, Elk, Elk Back Straps, Elk Backstrap, Elk Meat, Elk Recipe, Elk Tenderloin, Elk Tenderloin Recipe, Filet Mignon of Elk, Fit Food, Fit Food Recipe, Free Range, Grass Fed, Healthy Food, Healthy Recipe, High in Iron, High Protein, Keto, Keto Recipe, Low Carb Recipe, Low Carb Recipes, Low Cholesterol, Low Fat, Low FODMAP, Paleo Recipe, Recipe Elk, Recipe for Elk Tenderloin, Tenderloin, Tenderloin Elk Recipe, Venison, Wild Game, Wild Game Recipe

Prep Time 5

Total Time 2 5

Servings servings

Calories 356kcal

Author LaRena Fry

Equipment

Smoker Grill

Treager Grill

" class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups

Ingredients

3 tbsp maple sugar
1 tbsp Rosemary Wine Salt see the recipe on my blog
1/2 tsp smoked paprika
1 tbsp roughly cracked peppercorns
3 lbs. whole elk tenderloin

Instructions

First, preheat your Smoker Grill for at least 15 minutes.
Second, remove the tenderloin from the fridge 1 - 2 hours before cooking to bring to room temperature.
Third, in a small bowl combine the maple, salt, paprika, and peppercorns.
Next, dry off your Elk Tenderloin with paper towels.
3 lbs. whole elk tenderloin
Finally, spread your rub all over the tenderloin and gently press onto the meat.
1 tbsp Rosemary Wine Salt, 1/2 tsp smoked paprika, 1 tbsp roughly cracked peppercorns, 3 lbs. whole elk tenderloin
Make sure the rub is on all sides of the tenderloin.
Set your pellet smoker to 225 F.
Let cook for 1 1/2 hours to 2 hours depending on the thickness of your meat until its internal temperature reaches 100F.
Remove from the grill and increase the temperature to 375.
Once the temperature has come to 375 place the meat back onto the grill.
Grill approximately 5-7 minutes or until it has reached an internal temperature of 122 F.
Lastly, remove from the grill and allow to rest for 10 to 15 minutes before slicing into it and serving.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 356
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 177 mg	59 %
Sodium 1080 mg	45 %
Potassium 83 mg	2 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 0 g	0 %
Sugars 4 g
Protein 68 g	135 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	51 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition