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Elk tenderloin

post #1 of 4
Thread Starter 

My first question on here, I'm smoking a turkey for t-giving but want to add an elk tenderloin at some point into the smoker as a treat for the family, I want to leave it whole, (Silver skin is off) wrap it in bacon and now the question, How long does/would it take to 140-150 degrees? Its about 3lbs. Any rub suggestion? salt pepper? Thanks for any suggestions!

post #2 of 4

salt - pepper- garlic  and a thermometer! no way to tell how long to a certain temp, To many varibles.

post #3 of 4
Thread Starter 

Would a salt, brown sugar, garlic brine overnight work well?

post #4 of 4


I'm voting on puttin the loin in with about 2 hours to go and then put in the smoker, I would also recommand taking the loin to only135*ish or so. After all you don't want to over cook the loin. Now as far as the rub I would use salt, pepper, and garlic. After all let the meat be the star or this show. 

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