Smoked Bison Chuck Roast (Que-Vu)

[millerbuilds]

Happy Sunday All!
Today I am smoking a Bison (Buffalo) Chuck Roast.
I was able to get one from a local farm here. I have never smoked one, so hopefully it turns out.
I decided to use the PBC with oak. I cut the roast into 1/2 to hang in the PBC.
I marinated/brine the roast to take in as much moisture as possible into this very lean cut of meat. I used beer, salt, garlic, black pepper, onion, red pepper, and sugar.
I let it brine/marinate for 12 hours.
Then onto the pit for a nice cook, I plan on pulling it when the IT reaches 150 and let it rest before serving.

I will post finally pics when it is done.

Thanks for looking

Smoke ON!

- Jason

 

[crazymoon]

MB, It is looking good ,how did it turn out?

 

[Kay Magruder]

Looks great! I'm smoking one tomorrow....what kind of wood chips did you use?

 

[millerbuilds]

Looks great! I'm smoking one tomorrow....what kind of wood chips did you use?

I used Oak. Turned out great

Pictures coming

Smoke ON!

- Jason

 

[millerbuilds]

Hey all,
Sorry I did not get the pictures up quicker, we lost internet, then I was out of town... blah, blah, blah...
Anyway,
It turned out good, it was a bit tougher then I wanted, but for the first attempt I thought it turned out pretty darn good.

Couple pictures....

Thanks for looking.

Smoke ON!

- Jason

 

[gmc2003]

MB sorry this came out tougher then you expected. Any pointers on getting it a little more tender? We have a couple of Bison farms in VT. and I always wanted to try it.

Point for sure.

Chris

 

[millerbuilds]

MB sorry this came out tougher then you expected. Any pointers on getting it a little more tender? We have a couple of Bison farms in VT. and I always wanted to try it.

Point for sure.

Chris

Chris,
It was not too tough, but I wanted a bit more tender.
Next time I will do a couple things different. 1) I will pull it at 130 and wrap it. 2) I will let it rest longer than 15 minutes.
Flavor wise it was spot on.

Thanks for the point!

Smoke ON!

- Jason

 

[Kay Magruder]

Looks great! I'm smoking one tomorrow....what kind of wood chips did you use?

Chris,
It was not too tough, but I wanted a bit more tender.
Next time I will do a couple things different. 1) I will pull it at 130 and wrap it. 2) I will let it rest longer than 15 minutes.
Flavor wise it was spot on.

Thanks for the point!

Smoke ON!

- Jason

Thanks for posting the pics....it looks delicious! Any thoughts on brining it for more than 12 hours?