Smoking Bison roast

[HorseDoctor]

Do is as Henrik said, then slice very thin for sandwiches as the Baltimore pit beef recipe. Another option would be a 2 day "bath" in the SV at 131 F. followed by a quick sear. That should make thicker slices more tender. Good luck!

[Elton's BBQ]

This sounds interesting!

[pmorse36]

I would definitely inject with bison or beef broth as well. I love bison and eat it often, but it's noticeably leaner than beef of similar cuts and will dry out on you in a hurry.

[Henrik]

Yes. Do a low n slow smoke, and don’t bring up internal temp higher than 131 deg F (55 deg C).

Do you know exactly which cut it is?

[Dugar]

I’m going to smoke a Bison roast. Does anyone have a idea on how to do something so lean?