Ingredients:

Serving Size : 10
• 6 pounds Bison Chuck Roast
• 1/2 pound hickory wood chips
• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 2 tablespoons fresh garlic -- chopped
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1/4 cup fresh cilantro -- chopped
• 1/4 cup safflower oil

Instructions and Comments:

Prepare your backyard smoker by starting up the hickory in the smoker. Prepare the spice rub by combining all of the spices in a small mixing bowl. Add the safflower oil and stir together, the mix should be a bit pasty. Coat the Bison by rubbing in the spice mix. Be sure to use all of rub..

When the smoker is ready, place the chuck roast on the middle roasting rack. Close the lid or door and let it smoke until the internal temperature reaches 130?

For some added fun, place some shucked corn on the cob on the top rack of the smoker. Rub them with room temperature butter, salt, pepper, fresh garlic, and chile powder.

Use this recipe for any large cut of game meat: Venison, Elk, Caribou, etc

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