← All recipes

Smoke Roasted Top Round of Bison

Smoke Roasted Top Round of Bison is a game recipe made with Buffalo, Beer Dark Variety, Soy Sauce Low Sodium, Balsamic Vinegar, and Garlic. About 2 hr 30 min from start to finish for 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 lb
• 24 oz
• 1/4 cup
• 2 oz
• 2
• 2 tbsp
• 1 tsp
• 3

Method (preview)

1. 1

   In a large bowl mix all of the wet and dry ingredients.

2. 2

   Place Buffalo in bowl and cover.

3. 3

   Place in the refrigerator and marinate for 72 hours.

4. 4

   Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared.

5. 5

   Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter.

6. 6

   When the coals turn gray place them to one side of the grill.

7. 7

   Add an additional 12-15 briquettes to the hot coals.

8. 8

   The Buffalo will be cooked using the indirect method.

9. 9

   Place an aluminum pan filled with hot water next to the coals.

10. 10

    Spray the grid with a non-stick spray and let grid heat over the hot coals.

11. 11

    Place the meat above the water pan on the heated grid.

12. 12

    At this time add one of the wood chunks.

13. 13

    Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open.

14. 14

    You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this.

15. 15

    At that time you can also add another chunk of wood.

16. 16

    Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it!

17. 17

    Cook for approximately 2 1/4 hours or 45 minutes per pound.

18. 18

    The cooking temperature should be about 275 degrees.

19. 19

    Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was.