Elk tenderloin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

tristate

Newbie
Original poster
Nov 24, 2010
7
10
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!
 

eman

Gone but not forgotten. RIP
OTBS Member
Feb 3, 2009
5,316
138
salt - pepper- garlic  and a thermometer! no way to tell how long to a certain temp, To many varibles.
 

tristate

Newbie
Original poster
Thread starter
Nov 24, 2010
7
10
Would a salt, brown sugar, garlic brine overnight work well?
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009
14,477
56
icon_cool.gif


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. 
 

Latest posts