5 star :: wonderful flavor and texture
paleo, whole30, keto
3 lb buffalo chuck roast 1 1/2 tsp salt 1 tsp pepper 1/2 tsp onion powder 1 tsp garlic powder 2 capfuls of Worcestershire sauce
INSTRUCTIONS
Start by combining the salt, pepper, smoked paprika, garlic, and onion powder.
Pour a capful of Worcestershire sauce on each side of the roast and massage it in before rubbing on the spice mixture. Adding the Worcestershire first adds flavor and helps the spices stick to the buffalo.
For the best results smoke the buffalo at 200℉ for 5 to 6 hours. If you don’t have as much time, you can smoke the chuck roast between 220℉ and 250℉ for 2-3 hours. It won’t be as tender at the higher temperature, but it will still be delicious.
The buffalo chuck roast is ready when it’s internal temperature is between 130℉ and 140℉.
Let the roast rest for 20 minutes covered with foil to let it relax before slicing. We like to sprinkle the slices with a little hickory smoked sea salt before serving.
It was tender, juicy and delicious. I was worried that the Bison might be tough since it’s such a lean cut of meat. But it was grass fed and finished. And absolutely amazing on the smoker.
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