buffalo chuck roast

Eggin in Peoria · June 2007

was thinking of trying clay q's pulled beef with a buffalo chuck roast? Anyone try this with success. [p]Tim

Unknown · June 2007

Eggin in Peoria,[p]I've cooked a number of different cuts of bison on the egg with great results. I do a pot roast 4 or five times a year. Do bison just like you would beef.

gdenby · June 2007

Eggin in Peoria,[p]Having not had really good pulled beef or bison, I intend to use ClayQ's method next time, hoping for a breakthru.[p]What I know about bison chuck is this. It appears there are at least 2 cuts that are called chuck. They are very similar, but one has a bone, and both have a really thick seam of gristle. In the most recent ones I did, the gristle was so thick and tough, it was almost a bone.[p]I've brined them, hoping to put a little more moisture in, to offset the lack of fat. That was a small improvement. Bison chuck has almost no fat marbling, just cartiledge. So its hard to cook them long enough to break down the cartiledge without drying them out.[p]If you cook them less, to an internal of about 145, much of the meat will be really good, but there will be a lot of tough sections than have to be tossed, or added to a crock-pot stew. Think chewing on really sweet leather, but leather none-the-less.[p]So I believe the ClayQ method of finishing them in a Dutch oven, or at least a foil pouch would be a good direction to go.[p]Alternatively, maybe inject them with an oil-spice solution.[p]gdenby

thirdeye · June 2007

gdenby,[p]The ClayQ method is very good and I really like it with an ordinary cut like a beef chuck roast. Bison on the other hand has a delicate flavor and I feel that the tomato based sauce and maple syrup may disguise the real flavor.[p]A braise works good with a bison roast, either in a covered roaster or in foil. I like to flavor smoke it until it is in the 150° neighborhood and finish with braising. This combination of flavors will work well with a bison roast. The amounts of spices are a guideline based on a 5 pound roast. Enough broth or broth/beer mix must be added to allow it to simmer. Maybe 1-1/2" deep in a covered pot, a cup or so in a foil pouch. [p]1 tablespoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 onion, chopped fine (or several green onions with tops)
salt to taste
beef broth
beer (optional)[p]~thirdeye~[p][p]

buffalo chuck roast

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