Buffalo roast

[Devilsden]

Hello all, new to the forum,

Has anyone ever smoked a buffalo roast before and if so how did it come out?

[Rascal]

I haven't tried it and I'm not sure your experience with buffalo meat, but I had a ribeye that was charred, extra rare and still one of the driest steaks I've ever eaten. There just isn't enough marbling in the meat; it's too lean. I also didn't think the flavor was on par with beef. But, my experience might not be typical and people's tastes differ.

....and welcome!

[SoEzzy]

I was lucky enough to get some buffalo burger, it did very well, but as buffalo is leaner than beef, I can see you having troubles if you think it should cook like brisket.

Treat it to a smoke like a top or bottom round of beef, perhaps give it a bacon wrap, and only take it to 140 - 145 F internal.

If anyone has a nice cut they want testing, I'll be more than willing to give it a go and then post my opinion of a larger buffalo cut.
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[Tom C]

SoEzzy is correct on the finsh temps being lower. I've grilled buffalo tri tip in the past and it will dry out if you cook it like beef. I'm not sure how it would turn out cooked low and slow because it is very lean.
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[Harry Nutczak]

prime cuts of Bison should be treated like prime beef, cook it hot & fast and nowhere past medium-rare.

if it is a tougher piece from the chuck, or round,it should be braised or used in burgers cooked lightly or stews with lots of liquid.

Buffalo cooked past medium is not a good dinner, drier then a popcorn fart, and it takes on a funky lamb'ish flavor sometimes.

I do not think low & slow is the best way for lean meats.
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