- Jun 12, 2014
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Hey everybody, long time reader, never do a post but I thought I'd share this one today. A couple years back I got a bison here in Montana, still working on getting it all ate! I have a small loin roast that I'll be smoking today, it's brining at the moment, I'll put a rub on it and we'll see what happens! I plan on smoking it this afternoon until the internal temp is 130-135. I don't plan on wrapping it with bacon as I want the surface to get a bark on it. Any tips before I get started?