jimbonelson
Knows what a fatty is.
I was given a bison roast, any tips on how to cook this woud be great.
Bison
- Thread starter jimbonelson
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HeSmellsLikeSmoke
somebody shut me the fark up.
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.
http://thebisoncouncil.com/bison-recipes
Here are several recommended recipes from The Bison Council.
http://thebisoncouncil.com/bison-recipes
MisterChrister
Quintessential Chatty Farker
I think Tatonka Dust would be fitting!
sliding_billy
somebody shut me the fark up.
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
Knows what a fatty is.
about 2 inches thick, maybe 3 pounds,
deguerre
somebody shut me the fark up.
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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
somebody shut me the fark up.
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 
) 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.
) 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
is one Smokin' Farker
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.
