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Elk tenderloin

Discussion in 'Wild Game' started by tristate, Nov 24, 2010.

  1. tristate

    tristate Newbie

    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!
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

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

    tristate Newbie

    Would a salt, brown sugar, garlic brine overnight work well?
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.