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jimbonelson 09-12-2013 05:41 AM

I was given a bison roast, any tips on how to cook this woud be great.

HeSmellsLikeSmoke 09-12-2013 06:09 AM

A smoker is just a smokey oven. Just cook it like an oven roasted piece of meat.

Here are several recommended recipes from The Bison Council.

MisterChrister 09-12-2013 06:14 AM

I think Tatonka Dust would be fitting!

sliding_billy 09-12-2013 07:19 AM

What cut of roast? How thick/weight? I would smoke it to medium rare with a liberal (mostly salt & pepper) brisket rub then rest it and reverse sear it for some color. Cut thin against the grain. I used to get bison back home in PA (there was a bison ranch a couple of miles from me) but haven't cooked it in a long time. I'm looking forward to seeing what you do with it.

jimbonelson 09-12-2013 07:22 AM

about 2 inches thick, maybe 3 pounds,

deguerre 09-12-2013 07:31 AM

Whatever you have will be analogous to a cow pretty much, just MUCH leaner. How much it weighs or how thick it is doesn't matter. You wouldn't cook a chuck roast the same way you would a sirloin tip, for example.

sliding_billy 09-12-2013 07:38 AM

So assuming it is "pot roast" and not a prime rib or tri-tip... I still would do it as I mentioned. If you don't like medium rare, of course medium is an option (any more done than that and you might as well do it in the slow cooker :-P) In all seriousness, you might want to smoke it for flavor and then slow cook it with some vegetables and liquid until fall apart fork tender.

MossyMO 09-15-2013 09:48 PM

My father in law raises buffalo and eat buffalo quite often. Slow n low is perfect for buffalo meat as it is quite lean in fat content.

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