Smoked bison steak

Smoked bison steak

My butcher called me and told me about a steak that he had that you could cut with a fork. It wasn’t beef but bison. I had to try it.
Bison is very lean meat and is a lot sweeter than beef, for example. It also has some health benefits, so that’s another plus. I smoked it with a nice dry rub crust.

Prep Time 10 mins
Cook Time 25 mins
Resting time 10 mins
Total Time 45 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 388 kcal


  • 1 piece bison tenderloin
  • 1 tbsp mustard mild

dry rub

  • 1 part fleur de sel
  • 1 part paprika powder
  • ½ part onion powder
  • ¼ part garlic powder
  • ¼ part ground white pepper
  • ½ part oregano


  • Rub the meat with the mustard.
  • Mix the ingredients for the dry rub and sprinkle a heavy coating on all sides.
  • Fire up your smoker to a temperature of about 135°C/275°F. Put the rubbed steak on the grates, put a thermometer in and close the lid.
  • Smoke the steak to a core temperature of 52°C/126°F.
  • Let it rest for a few minutes before you cut it.



Calories: 388kcalCarbohydrates: 1gProtein: 73gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 241mgSodium: 312mgPotassium: 1154mgFiber: 1gSugar: 1gVitamin A: 138IUVitamin C: 1mgCalcium: 23mgIron: 10mg
Keyword Beef tenderloin, Bison, Smoked
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