Today we are smoking a buffalo roast. Buffalo is much leaner that beef, so to keep the buffalo roast moist during the smoking process we will soak it in brine for 36 hours. To further help to keep our buffalo roast moist I will wrap it in bacon. The fat from the bacon will render during the smoking process and help keep the buffalo roast moist….not to mention the bacon adds flavor!
The night before you smoke the buffalo roast, you should soak it in a brine. You can use a large pot or ziploc bag and simply place your roast in the brine and place in the refrigerator overnight.
The brine recipe is quite easy to make and only takes about 5 – 6 minutes.
- 4 tbsp brisket rub
- 2 dark beers
- 2 tablespoons minced garlic
- 1 cup kosher salt
- ½ cup brown sugar
- 2 tablespoons pepper
- Optional – you can add about 4 tablespoons of the Oakridge BBQ Signature Edition Black OPS Brisket Rub to the brine. While the buffalo roast is soaking, the brine will pull the flavors from the rub into the buffalo roast.
The next day when you are ready to start smoking, remove the buffalo roast from the brine and generously apply the Oakridge BBQ Black Ops Brisket Rub. Once this is complete, then wrap in bacon and smoke at 225 to 235 degrees. The buffalo roast that I am using is 3 lbs and it will take 12 to 16 oz of bacon depending on how how much overlap you include when wrapping the roast.
To smoke this Buffalo roast I use a Masterbuilt 3000 Electric Smoker. This smoker is very simple to use and quite easy to maintain at temperature.
For the complete, detailed, step-by-step process (including smoker temperature, smoke type, wood type and duration) see our How to Smoke a Buffalo Roast Wrapped in Bacon with Oakridge BBQ Brisket Rub video below.
To serve the smoked buffalo, I slice it reasonably thin.
Then add some Mozzarella cheese and some grilled green peppers. It makes an awesome sandwich.