Bison Loin Roast going in today

[mattparliament]

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?

 

[BC Buck]

If anything like venison, I like to inject right before putting on smoker. Your lucky im not a neighbor or I would be swing buy to try a taste.

 

[BC Buck]

Also with 135 IT you wont get much bark without doing a reverse sear. Let us know how it turns out.

 

[mattparliament]

good point, all the more reason to not cover it up with pork belly, need all the surface area possible with the shorter cooking time

 

[mattparliament]

I got distracted by a football game and it went to 140. This piece of loin I had labeled for the crockpot, now I know why, it was at the intersection of three muscles so after rinsing and drying I wrapped it up with some baking string. Turned out great! Basically like smoked prime rib, easy and good!

 

[UGAsmokin]

Looks a little under cooked but I know nothing about Bison.

 

[BC Buck]

You had me when you said it looks like prime rib. Thats the way I like my meats!