- 1). Preheat the smoker using presoaked wood chips to 225 degrees F using the manufacturer's instruction for preheating your model of smoker.
- 2). Use a flavorful dry rub and cover the roast on all sides. Do not rub the spices into the flesh of the buffalo, but pat them in.
- 3). Place the buffalo roast into the smoker using the middle rack.
- 4). Baste the buffalo roast every hour using a prepared marinade and a basting brush to help reduce the gamy taste. However, do not use a marinade if you like the gamy taste.
- 5). Use a meat thermometer to check on the buffalo roast's temperature. The roast should reach 135 degrees F before it is removed from the smoker. Make sure the smoker stays at a consistent 225 degrees F during the cooking process and adjust the heat accordingly throughout. The roast will take six to eight hours to cook, depending on its weight.
- 6). Remove the roast when it reaches the proper temperature. Place it in a heat-proof pan, and cover the roast with aluminum foil. Allow the roast to sit for at least 10 minutes before carving.
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