Pecking Order Smoked Elk.
Low-smoke rare elk backstrap gets seared hard and finished with horseradish bite
Low-smoke rare elk backstrap gets seared hard and finished with horseradish bite
Ingredients
Ingredients
- FOR THE ELK:
- 4 pounds elk backstrap
- 1 teaspoon salt
- 2 Tablespoons Casa M Spice Co® Pecking Order®
Method
-
01
Season elk with salt and Pecking Order
5 minWrap tightly and refrigerate 2-12 hours.
-
02
Refrigerate elk for seasoning
120 minMinimum 2 hours, up to 12 hours ahead.
-
03
Preheat smoker to 160°F
15 minGet your smoker dialed in low and steady at 160°F — use a reliable thermometer on the grate where the meat will sit, not near the firebox, so you're reading the actual cook chamber.
-
04
Smoke elk until 130°F internal
60 minCheck temp after 1 hour, pull at 130°F.
-
05
Preheat grill to high heat
10 minHeat while elk smokes.
-
06
Sear elk on all sides on hot grill
6 minQuick sear to 135°F final internal temp.
-
07
Rest elk on cutting board
10 minLet it rest uncovered so the surface dries out slightly and the meat relaxes; this carryover heat will push you those last few degrees toward 130°F without overshooting.
-
08
Slice and serve with tortillas and horseradish
5 minSlice thin against the grain so each bite stays tender, then hit it with fresh horseradish and a pinch more Pecking Order to cut the rich elk fat and wake up the palate.
From Mike's Notebook
Elk is lean—pull it at 130°F or it dries out fast during the sear to 135°F.
Wrap seasoned backstrap tight so the spice stays put during the long refrigeration.
Start checking temperature after an hour; smoking time varies wildly by smoker and outside temp.