Created on September 18, 2010 at 12:18 PM



• 6 to 8 pound Buffalo Roast
• Dry rub

We cook the buffalo a lot like we cook a beef brisket, low and slow. Dry rub the buffalo roast and place on grill for about 11/2 hours. Take the roast off and place in aluminum foil. Place the foiled wrapped buffalo roast back on for and additional 2 hours.

Dry Rub

• 3 cups brown sugar
• 1 cup coarse salt
• 1 tablespoon paprika
• 1 tablespoon crushed red pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder

I kept water in drip pan for first cooking

I did this and it was GREAT hope you all enjoy


That sounds great and healthy too! Is it tender? If not, you might try wrapping a towel around the aluminum covered roast and placing the roast in an ice chest (no ice) and close the top. let it set for 90 minutes and carefully bring it out (it is still hot). Unwrap and let it set for 15 minutes and you are ready to serve. I will have to try your rub...thanks for the bison idea. We can get bison hamburger in South, but a roast would have to be shipped in probably.


Chet this is so tender you can almost cut it with a CHEAP plastic fork.. No need to wrap and do the foil and cooler trick I do that with my BUTTS but I do at least 2 hour try to go 2 1/2 -3 closer to 3 seam to to get real tender but I don't want to go too long because it seems if it get too cool it seems harder to pull