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



  • Posted on by jill

    Hi Nancy – I’m sorry I missed this. The amount of ketchup is correct, but I like to make a bigger batch for other uses. Recipe could easily be halved.

  • Posted on by jill

    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!

  • Posted on by Steve

    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?

  • Posted on by Nancy

    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. ;)


  • Posted on by Jill

    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

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