COFFEE-RUBBED ELK TRI-TIP

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This low and slow-smoked coffee-rubbed elk tri-tip steak is tender, juicy, full of flavor.

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Covered in our favorite coffee rub, then slow-smoked to medium-rare perfection and served with a side of creamy horseradish sauce.

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Ingredients

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Carefully remove any silverskin that may be on your elk tri-tip roast and discard.

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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.

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Thoroughly cover the entire elk tri-tip roast with the coffee rub seasoning – front, back, and sides.

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Place the tri-tip roast onto the smoker over indirect heat and let cook until the internal temperature reaches 130 degrees F.

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