{"id":223764,"date":"2025-11-03T16:20:56","date_gmt":"2025-11-03T22:20:56","guid":{"rendered":"https:\/\/gunsamerica.com\/digest\/?p=223764"},"modified":"2025-11-03T16:21:05","modified_gmt":"2025-11-03T22:21:05","slug":"hunt365-how-to-cook-whole-elk-rear-quarter","status":"publish","type":"post","link":"https:\/\/gunsamerica.com\/digest\/hunt365-how-to-cook-whole-elk-rear-quarter\/","title":{"rendered":"Whole Elk Rear Quarter, Brisket Style on Traeger"},"content":{"rendered":"\n<p class=\"wp-block-yoast-seo-estimated-reading-time yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time: <\/span><span class=\"yoast-reading-time__reading-time\">7<\/span><span class=\"yoast-reading-time__time-unit\"> minutes<\/span><\/p>\n\n\n\n<p>We turned a 35lb bone-in rear elk quarter into a fall-apart feast using a simple low and slow plan, a butter plus apple juice finish, and patience. Bring friends. You will need them.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-a-whole-rear-elk-quarter-works-so-well\">Why a Whole Rear Elk Quarter Works So Well<\/h2>\n\n\n\n<p>I am fortunate that my family generally kills multiple elk a year.&nbsp; I will kill a bull with my bow, and my wife will kill a cow or bull with a rifle.&nbsp; It\u2019s also not uncommon for a landowner to give us a landowner cow tag.&nbsp; In any given year, we will put two to three elk in the freezer.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"970\" height=\"1024\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-970x1024.jpg\" alt=\"Cow elk harvest before cooking whole rear elk quarter bone-in\" class=\"wp-image-223769\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-970x1024.jpg 970w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-284x300.jpg 284w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-142x150.jpg 142w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-768x811.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-1455x1536.jpg 1455w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_3862-e1761437167895-1940x2048.jpg 1940w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><figcaption class=\"wp-element-caption\">My wife shot this cow elk.<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2>Table of contents<\/h2><ul><li><a href=\"#h-why-a-whole-rear-elk-quarter-works-so-well\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Why a Whole Rear Elk Quarter Works So Well<\/a><\/li><li><a href=\"#h-prep-smart-freeze-it-whole-and-skip-the-trim\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Prep Smart: Freeze It Whole and Skip the Trim<\/a><\/li><li><a href=\"#h-trim-thaw-and-tenderize-the-elk-quarter\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Trim, Thaw, and Tenderize the Elk Quarter<\/a><\/li><li><a href=\"#h-season-like-you-mean-it\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Season Like You Mean It<\/a><\/li><li><a href=\"#h-set-the-traeger-to-225-and-cruise-low-and-slow\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Set the Traeger to 225 and Cruise Low and Slow<\/a><\/li><li><a href=\"#h-butter-plus-apple-juice-for-the-brisket-style-finish\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Butter Plus Apple Juice for the Brisket Style Finish<\/a><\/li><li><a href=\"#h-silk-tender-results-that-fall-off-the-bone\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Silk Tender Results That Fall Off the Bone<\/a><\/li><li><a href=\"#h-make-it-a-tradition-everybody-wins\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Make It a Tradition: Everybody Wins<\/a><\/li><li><a href=\"#h-cook-specs-whole-elk-rear-quarter-on-a-traeger\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Cook Specs: Whole Elk Rear Quarter on a Traeger<\/a><\/li><li><a href=\"#h-related-reads-from-gunsamerica-digest\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" data-level=\"2\">Related Reads from GunsAmerica Digest<\/a><\/li><\/ul><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-prep-smart-freeze-it-whole-and-skip-the-trim\">Prep Smart: Freeze It Whole and Skip the Trim<\/h2>\n\n\n\n<p>During one of these three elk years, I decided that I wanted to cook an entire rear elk quarter, bone-in, for my birthday.&nbsp; I cut and wrap all of our wild game, and instead of cutting a rear quarter into steaks and roasts, I measured it, sawed off the bone to fit in my Traeger, and wrapped and froze it whole.&nbsp; It is essential not to trim the quarter before freezing it.&nbsp; The outer layer of the crust will help protect the quarter from freezer burn.&nbsp; They are a little tricky to wrap, but take your time and make sure there are no gaps or uncovered parts.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"852\" height=\"1024\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-852x1024.jpg\" alt=\"Whole rear elk quarter wrapped in plastic before butcher paper for Traeger cook\" class=\"wp-image-223770\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-852x1024.jpg 852w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-250x300.jpg 250w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-125x150.jpg 125w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-768x923.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-1279x1536.jpg 1279w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0212-e1761437456186-1705x2048.jpg 1705w\" sizes=\"(max-width: 852px) 100vw, 852px\" \/><figcaption class=\"wp-element-caption\">Before wrapping in butcher paper, wrap the entire quarter in Saran Wrap. <\/figcaption><\/figure>\n\n\n\n<p>&nbsp;I had never attempted to cook a piece of meat that large before, so I began researching.&nbsp; I called my cousin, who is a BBQ master of sorts, and he suggested I cook it like a beef brisket.&nbsp; After getting some direction on how he cooked his brisket, I set out to give it a go.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-trim-thaw-and-tenderize-the-elk-quarter\">Trim, Thaw, and Tenderize the Elk Quarter<\/h2>\n\n\n\n<p>The rear elk quarter that is shown weighed 35lbs and came from a cow elk.&nbsp; It hung in my cooler for two weeks before being frozen.&nbsp; After a few months, I took it out to thaw.&nbsp; Be sure to give yourself several days in advance to thaw the quarter before cooking it.&nbsp; Mine took three days to thaw fully.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"1024\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-900x1024.jpg\" alt=\"Trim crust and fat from rear elk quarter before cooking to avoid gamey flavor\" class=\"wp-image-223771\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-900x1024.jpg 900w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-264x300.jpg 264w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-132x150.jpg 132w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-768x874.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-1350x1536.jpg 1350w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0217-e1761437685877-1800x2048.jpg 1800w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Be sure to trim all the crust and fat off the quarter before cooking.<\/figcaption><\/figure>\n\n\n\n<p>The first step is to trim and tenderize the quarter.&nbsp; Trim the quarter the same way you would when cutting steaks, making sure all the outer crust is removed and that there is no fat on the quarter. Any wild game fat will give your meat a foul taste.&nbsp; Then I use a meat tenderizer, but any sharp object will work.&nbsp; Cut as many slices into the meat as you can, as deep as you can.&nbsp; This will help to let the juices seep into the quarter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-season-like-you-mean-it\">Season Like You Mean It<\/h2>\n\n\n\n<p>Next is seasoning, which is a matter of personal preference.&nbsp; Salt and Pepper will work just fine; your imagination is your only limit.&nbsp; Whatever you use, be sure to use a very liberal amount of seasoning, as only the outside of the quarter will receive it.&nbsp; I like to rub my seasoning into the meat by hand.&nbsp; This helps it to stay on the meat during the cooking process.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-768x1024.jpg\" alt=\"Seasoning whole rear elk quarter heavily for smoking on Traeger\" class=\"wp-image-223772\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-768x1024.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-225x300.jpg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-113x150.jpg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-1152x1536.jpg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0232-1536x2048.jpg 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Be sure to cover the entire quarter with lots of seasoning.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-set-the-traeger-to-225-and-cruise-low-and-slow\">Set the Traeger to 225 and Cruise Low and Slow<\/h2>\n\n\n\n<p>After the seasoning is on, I set the Traeger to 225 degrees, put the quarter on the rack, and walk away.&nbsp; It&#8217;s beneficial to have a meat thermometer to check the temperature.&nbsp; I wait until the quarter has reached an internal temperature of around 150 degrees before taking it off the Traeger.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-1024x768.jpg\" alt=\"Whole rear elk quarter smoking on Traeger at 225 degrees for 6 hours\" class=\"wp-image-223773\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-1536x1152.jpg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0235-1-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Set the Traeger to 225 and let it run for about 6 hours.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-butter-plus-apple-juice-for-the-brisket-style-finish\">Butter Plus Apple Juice for the Brisket Style Finish<\/h2>\n\n\n\n<p>Now for the finishing touch. After taking the quarter off the Traeger, I put it in a large aluminum pan and will add 8 oz of apple juice. I pour the apple juice over the quarter very slowly, trying to get the meat to absorb it. Then I take cubes of butter out of the fridge and slice them into thick chunks, and cover the entire top of the quarter with them. After that, I cover the top of the pan with aluminum foil, making sure there are no openings or gaps for heat or steam to escape. Then the quarter goes back into the Traeger until it reaches an ideal temperature of around 200 degrees. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-768x1024.jpg\" alt=\"Elk rear quarter in pan with apple juice and butter cubes before foil wrap\" class=\"wp-image-223774\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-768x1024.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-225x300.jpg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-113x150.jpg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-1152x1536.jpg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0246-1536x2048.jpg 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">The excess apple juice will collect at the bottom of the pan and get absorbed into the quarter.<\/figcaption><\/figure>\n\n\n\n<p>When the temperature is around 200 degrees, with a total cooking time of around 12 hours, remove the quarter from the Traeger and let it rest somewhere it can retain its heat for 30 minutes to an hour.&nbsp; I use my oven. &nbsp; After this, pull the foil off and enjoy!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-silk-tender-results-that-fall-off-the-bone\">Silk Tender Results That Fall Off the Bone<\/h2>\n\n\n\n<p>You\u2019ll find the meat literally falls off the bone. There is no need for knives with this entree; a plastic fork will work just fine. There will be a lot of juice at the bottom of the pan, don\u2019t throw it out! It\u2019s delicious, and most people like to pour it back over their meat. Be sure to invite a lot of people. Even though the quarter will shrink after it cooks, it can easily feed 20 people. I like to have plastic zip lock bags at the party and send people home with some elk if they want it. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"588\" src=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-1024x588.jpg\" alt=\"Cooked whole rear elk quarter shredded easily no knives required after 12 hour low and slow cook\" class=\"wp-image-223775\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-1024x588.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-400x230.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-150x86.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-768x441.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-1536x883.jpg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2025\/10\/IMG_0251-e1761438880810-2048x1177.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">No knives required. The low heat and cooking time break down all connective tissue and any toughness.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-make-it-a-tradition-everybody-wins\">Make It a Tradition: Everybody Wins<\/h2>\n\n\n\n<p>I was very nervous when I cooked my first whole elk quarter. If you screw it up, you\u2019ve literally wasted most of your hard-earned meat trophy!&nbsp; But after the reactions from my friends and family when they took their first bites, I knew it was something I wanted to do every year. It\u2019s some of the best meat I\u2019ve ever had. I&#8217;ve been cooking a whole rear quarter for several years now. One thing I&#8217;ve found is that the simpler you make it, the better it is. Friends and family look forward to this cook-off every year. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cook-specs-whole-elk-rear-quarter-on-a-traeger\">Cook Specs: Whole Elk Rear Quarter on a Traeger<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><th>Cut<\/th><td>Whole rear elk quarter, bone-in<\/td><\/tr><tr><th>Weight<\/th><td>35lbs<\/td><\/tr><tr><th>Hang Time<\/th><td>2 weeks in cooler<\/td><\/tr><tr><th>Freeze<\/th><td>Wrapped whole, outer crust left on<\/td><\/tr><tr><th>Thaw Time<\/th><td>3 days<\/td><\/tr><tr><th>Cook Temp<\/th><td>225 degrees<\/td><\/tr><tr><th>Pull to Pan<\/th><td>150 degrees internal<\/td><\/tr><tr><th>Finish Add-Ins<\/th><td>8 oz apple juice and sliced butter over top<\/td><\/tr><tr><th>Finish Temp<\/th><td>Around 200 degrees internal<\/td><\/tr><tr><th>Total Cook Time<\/th><td>Around 12 hours<\/td><\/tr><tr><th>Rest<\/th><td>30 minutes to 1 hour<\/td><\/tr><tr><th>Yield<\/th><td>Easily feeds 20 people<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-related-reads-from-gunsamerica-digest\">Related Reads from GunsAmerica Digest<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.gunsamerica.com\/digest\/tag\/elk\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" target=\"_blank\" rel=\"noreferrer noopener\">Elk Hunting Tips and Gear<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.gunsamerica.com\/digest\/category\/hunting\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" target=\"_blank\" rel=\"noreferrer noopener\">More Hunting and Wild Game Articles<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.gunsamerica.com\/digest\/tag\/wild-game\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-how-to-cook-whole-elk-rear-quarter\" title=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" target=\"_blank\" rel=\"noreferrer noopener\">Wild Game Recipes and Camp Cooking<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We turned a 35lb bone-in rear elk quarter into a fall-apart feast using a simple low and slow plan, a butter plus apple juice finish, and patience. Bring friends. You will need them.<\/p>\n","protected":false},"author":167,"featured_media":223773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_specdata_upc":"","_specdata_placement":"","footnotes":""},"categories":[4305,1217,1246],"tags":[1285,1209,116,1313],"featured":[],"hunt365":[],"class_list":{"0":"post-223764","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-expert-guides","8":"category-hunt365","9":"category-recipes","10":"tag-elk","11":"tag-hunt365","12":"tag-hunting-2","13":"tag-recipe"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Hunt365 - Cook a Whole Elk Rear Quarter on a Traeger<\/title>\n<meta name=\"description\" content=\"Smoke a 35lb bone-in elk quarter at 225, then butter plus apple juice finish for fall-apart meat that feeds 20.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gunsamerica.com\/digest\/hunt365-how-to-cook-whole-elk-rear-quarter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Elk Rear Quarter, Brisket Style on Traeger\" \/>\n<meta property=\"og:description\" content=\"We turned a 35lb bone-in rear elk quarter into a fall-apart feast using a simple low and slow plan, a butter plus apple juice finish, and patience. Bring friends. 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