How to Smoke a Buffalo Roast Wrapped in Bacon with Oakridge BBQ Brisket Rub

Описание: Armadillo Pepper demonstrates how to smoke a buffalo roast. Buffalo is much leaner that beef, so to keep the buffalo (bison) roast moist we will soak it in brine for 36 hours. We also wrap the buffalo roast in bacon to add a little flavor, but more importantly the fat from the bacon will render during the smoking process and help keep the buffalo roast moist.

The brine is easy to make. Use 1 to 1.5 gallons of water, 2 dark beers, ½ cup brown sugar, 1 cup of Kosher salt. We also add our dry rub seasoning to the brine: Oakridge BBQ Signature Edition Black OPS Brisket Rub. The brine will help to pull the flavors of the Brisket Rub into the buffalo roast.

Next, remove the buffalo roast from the brine and generously apply the Oakridge BBQ Black Ops Brisket Rub. Then, wrap in bacon and smoke at 225 to 235 degrees.

Our equipment is a Masterbuilt Electric Smoker.

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