My experiences w/Bison


 
B

B Lauchnor

TVWBB Member
I don't know how many people have tried to cook Bison but I've experimented w/ a couple of small roasts on the WSM. The roasts have been about 4"x8" and about 2 to 2 1/2" thick. I had no idea what to do with them as every post I read said it was nearly impossible to cook on the WSM as it was extremely lean. But a friend at work gave me 3 roast and asked me to do what I could.

I've cooked 2 now and can say that without question I would recommend it. Here's what I do.

Rub the outside with a little oil (I used veggie) season with your favorite rub though I would recommend going light and the ones I have done have had no sugar. I've used a little onion powder, black pepper, garlic, season salt. For smoke wood I've used hickory but I think they would be good with cherry or apple combined with hickory.

I then throw them on the WSM and cook them for about 3 hours at 250 to 275 degrees. I don't think the cooking temp is all that important(within reason). What I do think is important is NOT to OVERCOOK them. They are lean and tender naturally. I cook them to an internal temp of about 150 to 160. I then cool them wrapped in foil and slice it thin. The roast are from a wild bison and have been fantastic. The meat is mild and a lot like beef, very lean and very tender.

Hopefully people will give them a try and not be afraid to dry them out.
 
I've never cooked Bison but I wanted to comment on your attitude!! GREAT! You just never know until you try something for the first time! 'You' can listen to what others have to say but that doesn't mean 'you' have to do it...it's about you, your smoker and your taste that counts the most.
 
the ancient indians did it that way. they didnt have a wsm but they had smoke and fire and thats how its been done for thousands of years. so i would think the experts are less right than they believe they are. i doubt there is any meat that cant be smoked and come out good.
 
I tried some on my WSM, and they were very tough.

Mine were smaller pieces though (and I probably overcooked them), so I need to try a roast style probably before I rule it out completely.
 
B,

You might also consider braising in a dutch oven or a foil pan. Season as you wish, do a quick sear and then in a little beef broth (or with wine added) along with some onion, garlic and fresh herbs; cook uncovered until the meat releases some juice. At that point, seal with foil or the dutch oven lid and finish to a low internal temp as you did. Another thought is this meat is a natural for jerky.

Paul
 
I'd imagine it would be great for jerky. The pieces I smoked would have been perfect. It is super lean but not too dry as long as I only cooked it to about a medium or medium rare temp.

The stuff really is great tasting. A touch more fat would be nice but it's very mild and flavorful.
 
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