Bison Chuck Roast for Pulled Buffalo B.B.Q.

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  • Hi Steve. I’ve had great results putting the smoke on first and then braising. A half hour of smoke should do the trick or go a little longer if you are looking for a stronger flavor, just be sure to keep your smoke heat low. Transfer your smoked roast to braising pan with hot liquid (apple cider or broth), cover and braise as above. BTW: I’ve used mesquite wood and it was fabulous!

  • Any chance you could recommend a braising in a smoker version? I’d like to get smoke on it (maybe maple and cherry wood) but think the little fat compared to beef that I should have liquid so it doesn’t dry. Ideas?

  • Hmm, yeah, looking at the recipe for the BBQ sauce, almost 2 1/2 lbs. of ketchup (2 3/4 would be 2.75) seems a bit much; it’s almost as much weight as the meat itself. Maybe 2 1/4 Tablespoons? Cups, even? I’m thinking 2 1/4 cups, since that seems enough with the other liquids, but then I like my sauce thick and sparing. ;)


  • Hi Gigi. For Crock Pot, heat it to its highest heat. Add ingredients listed, cover and cook for about 15 minutes on high. Then drop to low and let it go for 6 to 8 hours. Cheers, jill

  • Hi Jill,

    do you have a recipe for a slow cooker for the chuck roast? My husband and I would like to try your pulled bison burgers on a weekday…hence the slow cooker would save time.

    Thank you!

  • This looks fantastic, but would you happen to have the same recipe for a slow cooker? Love your products and I feel good knowing the buffalo and the land are treated with dignity and respect, thank you!

    Sharon Arestegui
  • Great recipe! I had an almost 5 lb bison roast so I cooked for 4 hours. Used an organic bottled BBQ sauce with a splash of Makers Mark. Not great recipe scratch that, AWESOME RECIPE!

  • Please clarify the ketchup amt. in the barbecue sauce recipe. 2 and 3/4 lb ketchup sounds incorrect.

    Bobbie. Spiegelman
  • This is absolutely delicious and loved by all family and friends who have shared this meal. It will be one that I will serve repeatedly. Thanks for such great meat and recipes

    Diane Dulude

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