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
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