Smoked Bison Roast
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.
Servings: 4
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