🦌 Smoked Elk Tenderloin Recipe – Fire-Kissed Perfection in the Backyard

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If you’ve never smoked elk before, you’re in for a real treat. Elk tenderloin is incredibly lean yet full of rich, natural flavor — the kind of meat that deserves a little smoke, a little fire, and a lot of care. This recipe walks you through how to bring out the best in elk using a two-zone charcoal setup and a final fire-kissed sear that locks in all the juices.

This isn’t your average backyard steak night — it’s a nod to the art of wild game BBQ. Whether you’re cooking for friends, family, or just yourself after a long hunt, this dish will make you feel like a pitmaster.

The Story Behind the Recipe

I first cooked elk tenderloin on a cool fall evening after getting my hands on some beautiful cuts from Steaks & Game. I knew elk was lean, which meant one thing — treat it gently and don’t overcook it. I fired up my Weber kettle for two-zone cooking, kept the smoke light, and finished it hot and fast to seal the deal.

The result? The most tender, juicy, and flavorful wild game I’d ever made. The subtle smokiness paired perfectly with elk’s natural sweetness. From that day on, this has been my go-to wild game recipe when I want to turn heads and serve something unforgettable.

Why You’ll Love This Recipe ❤️

🔥 Wild Game Elevated: Showcases the true flavor of elk without overpowering it.
🥩 Juicy & Tender: Smoked low and slow, then seared hot for a perfect crust.
🌲 Simple Technique: No fancy tools — just a good knife, a thermometer, and patience.
🍽️ Restaurant-Quality at Home: Impressive enough for guests, easy enough for any backyard cook.

Fire-Kissed Elk Tenderloin

🕒 Prep Time: 20 min 🔥 Cook Time: 45 min ⏳ Total Time: 1 hr 5 min 🍽 Serves: 4

Ingredients

  • 2.5 lb Elk Tenderloin

  • Kosmos Q Texas Beef Rub

  • SPG Blend (60% Pepper, 35% Salt, 5% Garlic Powder)

Instructions

1️⃣ Prep and Dry

Unwrap your elk tenderloin and pat it completely dry with paper towels. Removing excess moisture is key for a proper sear later.

2️⃣ Trim Like a Pro

Use a sharp boning knife to remove any silver skin or tough fat. This ensures a tender final product.

3️⃣ Season Generously

Coat the entire tenderloin with Kosmos Q Texas Beef Rub, then lightly dust with SPG for that balanced salt-pepper-garlic flavor profile. Let it sit at room temperature for about 1 hour — this allows the seasoning to penetrate and the meat to relax.

4️⃣ Prepare the Smoker

Set up your charcoal grill for two-zone cooking at 225°F (107°C) — one side with coals (direct heat) and one side without (indirect heat). Add a few chunks of apple or cherry wood for that perfect hint of sweetness.

5️⃣ Smoke Low and Slow

Place the tenderloin on the cool side of the grill. Close the lid and smoke until the internal temperature reaches 110°F (43°C). This slow smoke infuses flavor without drying it out.

6️⃣ Sear Over High Heat

Crank up the fire to 550°F (288°C). Move the elk directly over the coals and sear for about 1 minute per side, flipping until it reaches an internal temperature of 130°F (54°C) for medium-rare perfection.

Pro Tip: Always use a meat thermometer — elk cooks fast, and there’s no coming back from overdone wild game.

7️⃣ Rest and Slice

Remove from the grill and let the tenderloin rest for 15 minutes under loose foil. This step lets the juices redistribute, keeping every slice tender and juicy. Slice across the grain and serve immediately.

Pro Tips for Perfect Smoked Elk 💡

🔪 Trim Carefully: Silver skin can make elk chewy — remove it completely for that melt-in-your-mouth texture.
🔥 Use Two-Zone Heat: Prevents overcooking and gives you control over both smoke and sear.
🌳 Choose Mild Woods: Apple, cherry, or pecan enhance flavor without overpowering the delicate meat.
⏳ Rest, Don’t Rush: Resting is as important as cooking — it’s the difference between juicy and dry.
🥩 Monitor Temp Closely: Elk is best at 125–130°F. Anything above 140°F risks toughness.

Why This Recipe Works

The magic here is in the balance of smoke and sear. By slowly bringing the elk up to temperature, you preserve its tenderness and let the smoke gently season the meat. The final sear locks in moisture and adds that rich, fire-kissed crust every great steak needs.

This is how you turn a premium wild game cut into something truly special — elegant, primal, and unforgettable.

FAQ

Q: Can I use a different cut of meat?
A: Yes! Venison or beef tenderloin work great with this same method.

Q: How do I prevent elk from drying out?
A: Always cook to temperature, not time — remove it at 130°F and let it rest.

Q: What wood works best for elk?
A: Apple and cherry bring out elk’s natural sweetness; hickory adds a bit more smoke depth.

Q: Can I season it overnight?
A: Definitely. Just wrap it tightly and refrigerate — bring to room temp before smoking.

Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days. Reheat gently to avoid drying out.

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