Coffee-Rubbed Elk Tri-Tip

This low and slow-smoked coffee-rubbed elk tri-tip roast is tender, juicy, full of flavor. Covered in our favorite coffee rub, then slow-smoked to medium-rare perfection and served with a side of creamy horseradish sauce. You’ll want to save this one with your favorite elk recipes!

The tri-tip cut is often overlooked for the more popular cuts like ribeye or filet, but don’t count this cut out when processing your elk next season. In this recipe, the coffee rub gives the steak a nice flavorful crusty outside, while keeping the inside tender and juicy. Also, choosing to slowly smoke this elk trip-tip at a low temperature also helps keep it from overcooking and getting tough. For what’s considered an ‘economic’ cut, the tri-tip is one of our favorites in terms of texture and flavor!

Ingredients needed

• 1-1.5 pound elk tri-tip roast (If you don’t have one from your own harvest, you can easily order from The Honest Bison)
• 1/4 cup finely ground coffee
• 1 Tbsp. salt
• 1 Tbsp. pepper
• 1 tsp. mustard powder
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1 Tbsp. brown sugar

How to smoke a coffee-rubbed elk tri-tip roast

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1. First, preheat your smoker to 225 degrees F. Then, begin to prepare your elk tri-tip roast.
2. Carefully remove any silverskin (see note below in the FAQ section) that may be on your elk tri-tip roast and discard.
3. In a small bowl, add the spices for the coffee rub – ground coffee, salt, pepper, mustard powder, chili powder, cumin, and brown sugar. Mix to combine.
4. Thoroughly cover the entire elk tri-tip roast with the coffee rub seasoning – front, back, and sides.
5. Place the tri-tip roast onto the smoker over indirect heat and let cook for about 30-60 minutes, or until the internal temperature reaches 130 degrees F.
6. Once the tri-tip has reached the optimal internal temperature, remove, wrap in foil, and let rest for 15-20 minutes.
7. Then, gently slice against the grain and serve.

Recipe FAQs and Variations

What cut is a tri-tip?

A tri-tip roast is cut from the bottom sirloin of the animal. The name comes from it’s triangular shape. A tri-tip may also be referred to as the bottom sirloin butt.

Is there a difference between a tri-tip steak and sirloin steak?

Yes, the tri-tip roast (or steak) is cut from the bottom of the sirloin, whereas the sirloin steak is cut from the top of the sirloin. They have different textures, however both offer great flavor when cooked correctly.

Do you have to remove silverskin?

The silverskin, while edible, doesn’t melt away or become tender like other connective tissues and fats, so we recommend removing any remaining silverskin on your trip-tip roast before cooking. If left in place, it may cause your tri-tip roast to be tough and chewy.

Can you eat elk rare?

Elk is a very lean meat and can be easily overcooked. Elk meat, especially steaks or a cut like tri-tip roast, are best served medium-rare or medium.

Where is the tri-tip on an elk?

Just like with a cow, the elk tri-tip is going to be found in the bottom sirloin.

Recommended kitchen resources for this recipe

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Enjoy these other elk recipes!

• Easy Elk Enchiladas – an easy ground elk meat recipe
• Elk Carne Asada – delicious carne asada made with elk flank steak
• Elk Swedish Meatballs – a classic recipe using wild game elk meat
• Elk Bolognese Sauce – a rich and hearty wild game pasta sauce

Coffee-rubbed elk tri-tip recipe