I'm so excited to try this. I'm thinking 129 for 24 hours. Anyone have any experience making bison chuck roast?
I don't want to break the rules and have the post removed but not having enough of a description so here is some fluff.
by Critical-Valuable724
3 Comments
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I wouldn’t do that as the fat inside won’t render if it’s like a chuck roast. I’d cook it the same as beef. Cook at 250 until 203-205 or buttery when probed
Reverse sear would be the way I would go