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Smoked Bison Chuck Roast (Que-Vu)

millerbuilds

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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.

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IMG_0361.jpg

IMG_0374.jpg


I will post finally pics when it is done.

Thanks for looking

Smoke ON!

- Jason
 

crazymoon

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

millerbuilds

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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....

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IMG_0380 (1).JPG


Thanks for looking.

Smoke ON!

- Jason
 

gmc2003

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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

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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

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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?
 

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