Need help with Buffalo! Smoking tomorrow! :/

Discussion in 'Wild Game' started by southoksmoker, Oct 29, 2009.

  1. southoksmoker

    southoksmoker Fire Starter

    Hey guys!
    Well, It's been an uphill battle dealing with life and pleasure, but I think pleasure is finally winning over! After 3 months of tinkering "when time allows" I'm finally ready to fire off "Li'l Joe", my trailer-mounted smoker, for it's maiden smoke.

    Everything is finally falling into place.
    -Got a big load of wood -Oak, Pecan, Hickory, Mesquite, and some apple wood chunks.
    -2 full turkey breasts waiting for the injector(butter, garlic and basil)
    -2 chickens
    -2 pork tenderloins, butterflied and stuffed with white onion and cilantro
    - A pile of MBT's(mild buffalo turds). Anaheim peppers stuffed with queso blanco, cilantro and garlic, then wrapped in bacon.(sort of like a chile relleno, Okie-style)

    Now the problem. I told my neighbor that if he wanted to toss anything in the smoker that there would be plenty of room. He shows up at my house with this absolutely MAGNIFICENT looking buffalo roast. It weighs about 7-8 pounds. I have never attempted to smoke buffalo before, and he didn't have a clue, as his coworker had just given it to him after a hunt this week. I have had buffalo in the past, but I have never cooked anything more than buff burgers. Any suggestions?? I really want this to be the showpiece of my smokers first cook, and not ruin this awesome cut of meat. We will be firing the smoker off at sunrise tomorrow, so I'm really in kind of a bind here.

    BTW, I will have some good q-view after the day is done...
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I would treat the piece of Buffalo meat like a brisket. I know some will say that buffalo is not as fatty as brisket, and its not, but I did a venison rump roast last week and I tell ya, it was the most tender and juicy piece of meat I have had in a long time. Find yourself a good rub if you like and spray it down with apple juice every 45 minutes. Just keep your temps down around 225 degrees and she will come out great.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  4. southoksmoker

    southoksmoker Fire Starter

    Thanks for the info, folks! I had figured to treat it like beef, but more gently. I have a recipe I worked up for a Jamaican BBQ sauce(Molasses, Spiced rum, Southern Comfort, garlic, pepper, brown mustard, Worcestershire, and a dash of soy) that I had thought about trying on this, but I usually do that on the grill. I may try it as a mop on this. Hey, you only live once!!! Q-view tomorrow!
  5. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Sounds like you have it under control and a good plan in place. I ahve only had buffalo 1 time and really liked it. There is a buffalo farm within an hour drive and they sell meat there. I need to try it...Good Luck cant wait to see the queue view
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have heard that buffalo was really lean and easy to dry out so I would wrap it with some bacon or maybe inject it.
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    What he said. But I've just heard that too. Never tried it. Too bad you don't have the time to try and maybe cure it into some buffalo pastrami!

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