COFFEE-RUBBED ELK TRI-TIP

[{"selector":"#anim-f5fb9efd-2905-43be-be44-b1e713232f64","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9a65bafb-4c35-46e9-8ecc-1ab8998ca169","keyframes":{"transform":["translate3d(-114.15525%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-49f4e034-0cfb-4f3d-938e-e1e5c4bb0329","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-76a9cb6d-c3bb-487c-8204-8b58b6534c27","keyframes":{"transform":["translate3d(0px, 121.58388%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-88874933-f1b6-4120-a13b-4af946e67311","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-05d4f3fb-9fe2-454f-b2a3-d122fac9eb0a","keyframes":{"transform":["translate3d(0px, 1212.69877%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-48a32493-6c52-4b5d-add5-609566a84412","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ceb0179-bc2f-4a67-8b18-bb68412fd138","keyframes":{"transform":["translate3d(0px, 1355.21788%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-792e11e9-9cee-4f1e-904f-2a7ac406dc06","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5cfc60dc-d915-49ed-9159-9a9b4c40e8cc","keyframes":{"transform":["translate3d(0px, 647.39254%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-61216a9d-f787-41f6-9725-8a22d3980967","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-abf3fb4c-9799-4127-a05d-7e112eb7e2a1","keyframes":{"transform":["translate3d(0px, 457.32330%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0d81ca2e-4132-432f-a3cd-56dd64539883","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-23b2bc83-fafe-47a0-8ba1-3cbcfcaa14e0","keyframes":{"transform":["translate3d(-103.70371%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] TOTAL SERVINGS 4 PREP TIME 10 MINUTES COOK TIME 1 HOUR + 20 MINUTES TOTAL TIME 1 HOUR 30 MINUTES Get the Recipe

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

[{"selector":"#anim-4e779224-3886-458a-8a89-16611c30a4c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

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

[{"selector":"#anim-101c17e9-edc2-482b-a3eb-d144ee2a7ebd","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0a7af1f6-adf4-48d0-9257-3d5aa82c0f9d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get the Recipe

Ingredients

[{"selector":"#anim-6f35ee58-9d30-46f1-99cb-0a2255bdcc46","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7d18cf80-ecb7-4d36-a51d-b20ed9e8482f","keyframes":{"transform":["translate3d(0px, 142.93855%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-574748b7-85b2-4443-b147-3234e6aee80c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2482a907-0637-465e-ad2f-329c11523728","keyframes":{"transform":["translate3d(76.45260%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dfb3265e-8a87-40d5-99bc-9574393c7013","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5cc5414a-4d7f-441a-ac6f-6673b3bfa044","keyframes":{"transform":["translate3d(83.20611%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

1. First, preheat your smoker to 225 degrees F. Then, begin to prepare your elk tri-tip roast.

[{"selector":"#anim-5c235000-896d-4721-86f4-f16943c7fd87","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

2. Carefully remove any silverskin (see note below in the FAQ section) that may be on your elk tri-tip roast and discard.

[{"selector":"#anim-bf3daad7-fae1-4367-ba68-be3117c9dcfc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the RecIpe

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.

[{"selector":"#anim-58612235-0184-44e8-b94c-bfb1d4887096","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

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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.

Ingredients

– elk tri-tip roast – finely ground coffee – salt – pepper – mustard powder – chili powder – cumin – brown sugar

1. First, preheat your smoker to 225 degrees F. Then, begin to prepare your elk tri-tip roast.

HOW TO SMOKE A COFFEE-RUBBED 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.

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