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lrcorder

Buffalo roast on a Lang

I just purchased a Lang 48 Deluxe and I love it. My question is this: Has anyone ever smoked a buffalo roast on there Lang? Buffalo is very lean so I'm a bit worried about drying it out. I am open to suggestions.
Eddie Z

I have the same cooker but never done buffalo. I would say cook it to 115 then hot it over direct heat to 130.
Wood River BBQ Team

Re: Buffalo roast on a Lang

lrcorder wrote:
I just purchased a Lang 48 Deluxe and I love it. My question is this: Has anyone ever smoked a buffalo roast on there Lang? Buffalo is very lean so I'm a bit worried about drying it out. I am open to suggestions.


I've never cooked or seen buffalo roasts in the market, UNTIL today at Whole Foods. As a result of your topic, before I purchased the roast I decided to figure out how to cook it. First, I'm going to marinate it over night in a dark beer ale (BBQ Pit Boy's) and tie it with butcher twine.

Before I put it on the smoker, I'll apply a dry steak rub. I'm thinking about mopping it every 30 minutes to prevent drying but have not determined the mop yet. The wood will be mesquite or hickory. The cook temperature will be 225* to 250*. The internal temperature for medium rare will be 135* to 140*. I fugure about 20 miutes per lbs but I don't cook by time but by temperature. I think a digital thermometer is a must for this cook because this would be an easy piece of meat to screw up.

Thank you for suggesting this type of meat. My wife doesn't like the sound of it but I'm going to give it a try.
lrcorder

Thanks for the tips. These are similar to what I have seen online. I am going to smoke mine on Saturday. I have eaten Buffalo many times but never smoked, looking forward to it. If you capture some of the drippings it will  make an awesome smoked gravy.

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