I have a 3# bison pikes peak roast, and I am thinking I should get it up to about 160. Anyone have any experience with this? Bison is very low fat so I don't want to overdo it. Although I don't see how I could dry it out in the A/Q.
Should be close to venison, at least very lean. Should be good with a tad bit of mesquite. Doneness should be however you like your beef or venison roasts. Being so lean, you might even use bacon on it. Otherwise, low and slow won't matter with very lean meat. 275* until you get to your doneness temp will work.
I have done buffalo and antelope (both lean meats);loins, back straps and roasts; and I marinate overnight in 7 seas salad dressing with some extra fresh minced garlic added and smoke with apple or cherry to 160 degrees on the probe...no bacon, no nothing and my family loves it. When I do loins and back straps with a roast in my 008 I put the roast on the bottom rack.
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