Cut a bison chuck roast into two steaks. Overnight dry brine. Rubbed down with Wagyu beef tallow. Smoked at 150F for around 3 hours with some pecan wood. Seared over charcoal for 3 minutes, flipping every 30 seconds. Peak internal temp around 135F.
by TopDogBBQ
3 Comments
Why the twine??
Looks great. Need to try grilling some chuck soon.
Wow! That looks amazing!