Tender bison chuck roast prepared with dry rub seasoning and cooked over woodfire. This smoked bison roast recipe is proof of everything this beautiful wild game meat has to offer.
Smoked bison roast offers a unique flavor and texture that stands apart from other barbecue red meats. Lower in fat than most beef cuts, bison takes less time to cook than beef or pork roasts.
Bison chuck boasts a light and slightly sweet flavor, with a layer of ‘earthy’ tastes thanks to its rich iron content. Although technically a ‘game’ meat, it doesn’t feature the same wild game flavor that puts a lot of people off.
Discover how to smoke bison roast from scratch today, from choosing the best bison cut to nailing meat preparation. Let’s get smoking.
What is Bison Roast?
For this recipe, we’re using bison chuck roast. Much like beef chuck, bison chuck comes from the shoulder region of the animal, above the brisket and in front of the ribs. This part of the bison is rich with well-worked, tough muscles fibers that yield lean roasts that are high in protein, iron, and flavor.
Bison meat is a low-fat but dense meat with a slightly sweet, earthy flavor. It’s chewier than beef, but most people do not consider it ‘gamey’. Bison meat is coarse, and there is no aftertaste like you might find with other wild game recipes, like moose, elk, or venison.
Bison vs. Beef
Bison meat is higher in protein and lower in fat than beef. The best bison meat comes from free-range animals that live on a diet of grass and have room for pasture. This gives the meat a tougher, coarser texture and a grassier, sweeter flavor. Because of the low-fat content, you won’t see as much marbling in bison meat as you do in beef.
Quick Tips
- For the best results, smoke bison from room temperature. Remove your roast from the refrigerator one hour before cooking.
- Don’t overseason the roast before smoking. Bison is naturally quite sweet so imparting too much flavor in the way of sugar and spice can risk upsetting the balance of flavors.
Smoked Bison Roast
Equipment
- digital meat thermometer
- smoking wood chips
Ingredients
- 3 lbs bison chuck roast boneless
Dry Rub Seasoning
- 4 tbsp brown sugar
- 6 tbsp ground coffee
- 3 tbsp kosher salt
- 2 tsp ground cinnamon
- 4 tsp crushed black peppercorns
Instructions
- Fire up your smoker to 250°F (120°C). If you are using a charcoal grill, ensure you are set up for 2-zone indirect cooking.
- Combine dry rub ingredients in a small bowl. Use a fork to remove or crush any lumps that appear. Apply dry rub to bison roast, covering all sides and working into any folds or crevices along the meat surface.
- Place bison roast on smoker grates fat-side up. Add wood chips to coals or wood tray and close lid. Smoke until internal temperature is 140°F (60°C), about 3 hours.
- When the meat has reached the target internal temperature, remove the bison from the smoker. Tent the bison roast in foil and leave to rest for 20 minutes.
- Slice against the grain to serve
