Thread: Bison
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Unread 09-12-2013, 07:19 AM   #4
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Join Date: 08-27-13
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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.
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