Smoked bison steak

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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.


  • Bison tenderloin
  • Mild mustard

For the dry rub

  • 1 part fluer de sell
  • 1 part paprika powder
  • 1/2 part onion powder
  • 1/4 part garlic powder
  • 1/4 part ground white pepper
  • 1/2 part dried oregano

How to

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

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BBQ gear used

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