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
8 Comments
Wow. Looks awesome.
Great job, those look fantastic.
Looks delicious
Wow great work. I really shouldn’t visit this sub when I’m hungry
Delicious but scary!
Wow.Cool
This is not what I want to look at while I’m fasting. Looks delicious.
This is beautiful