First crack at smoked bison

[Bradley Mack]

Took a few hours longer than I would have liked, but the smokefire held her own at 200 F. Thanks @Joan for steering me in the right direction.

 

[Karl Quist]

Ohhh that looks really good! How was the moisture level? Bison is so lean it's hard to keep the moisture level good.

 

[Bradley Mack]

Ohhh that looks really good! How was the moisture level? Bison is so lean it's hard to keep the moisture level good.

Moisture was decent. I kept some beef broth in the drip pan and spritzed the roast with water every 45 - 60 mins.

 

[Michael Richards]

When I grow up I want to plate and take photos like you!!! Look at that smoke ring! My coworkers rave about the bison ribeyes the get from wild forks, but I have never taken the leap.

 

[Richard S]

Damn...that smoke ring is off the chain!
Bison nachos with the leftovers?
looks great!

 

[Timothy F. Lewis]

I’m really liking the nachos with leftovers idea. If there is any?
Wow!

 

[Andy Kaminski]

That looks great.
That nachos idea is solid too.
I’m learning me new things daily.

 

[Bruno]

Nothing like a SmokeFire smoke ring!
Very nice!!