Bull Any suggestions or tried and true smoked bison roast recipes would be greatly appre.

[JamesB]

I am a huge fan of bison burgers and steaks. We have a local bison ranch that consistently produces grass fed, antibiotic free, delicious meat. Now, I’d like to try smoking a bison roast.

As the title says, I’d greatly appreciate any tips, warnings, suggestions, recipes, etc., on how to produce an incredible bison roast.

Thanks

James

 

[Pacman]

I'm looking forward to hearing about this as well. Never seen a bison roast, just steaks and ground.

I would think you'd need to inject as the meat is already very lean. Are you thinking like a tenderloin or a working muscle similar to beef?

 

[JamesB]

They offer a bison chuck roast and a bison tip roast. I’m going with the chuck roast to (hopefully) avoid potential problems with the meat being too lean.

 

[Jim6820]

I’ve never tried smoking Bison because of how lean it is. I have had Bison pot roast made with the chuck roast cut and it was quite good. Obviously, the long cook in liquid avoided any dryness issues.

As @Pacman suggested, I would do some serious injection of liquids at least 12 hours ahead of putting the Bison chuck roast in the smoker. If you end up smoking a Bison roast, I’ll be very interested in the procedure you use and the results you get. Keep us informed, please.

 

[Gonefishin]

How about doing it like venison, something like https://honest-food.net/smoked-venison-leg-recipe/

 

[SmokeOCD]

Not wishing this upon you, best of luck, but if you go over ... worst case...

 

[Motodad1776]

Don't punch holes in the meat, brine or marinade instead.

 

[SmokeOCD]

So two posts up, I just did that with my chuck roast. I got impatient, over done, not so great ,yadda yadda yadda - so I put it on the slicer, turned it into roast beef sammichez. Set it in a crock pot with beef broth and onion soup mix for a while, toasted bread, olive tappenade, mozzarella cheeze, under broiler to toast it all up- Save!!!!

 

[Jim6820]

So two posts up, I just did that with my chuck roast. I got impatient, over done, not so great ,yadda yadda yadda - so I put it on the slicer, turned it into roast beef sammichez. Set it in a crock pot with beef broth and onion soup mix for a while, toasted bread, olive tappenade, mozzarella cheeze, under broiler to toast it all up- Save!!!!

With “olive tappenade,” you could make a shower flip-flop edible!