**Low and Slow Bison Roast with Black Cabin Smoked Ale Marinade**

We're going to do it low and slow, and we're also going to marinate it overnight with this black cabin smoked ale from Crown Valley Brewing. This brew has a flavorful smoky undertone that's perfect for marinating the bison roast. To make the marinade, simply get yourself a 1-gallon plastic bag and submerge the roast in the ale. It's going to take a couple of bottles to achieve this effect.

Using beer as your marinade really helps in tenderizing the meat. We're going to do it like I said overnight, maybe 8-10 hours even then. The acid in the beer will break down the proteins and make the meat more tender. To add some extra flavoring, we'll sprinkle some large granulated salt, black pepper, garlic, and red pepper flakes on the roast. We're using about one to two tablespoons of each spice.

Now that our roast is marinating, it's time to prepare it for cooking. We'll place a rub on just before putting it on the grill. Again, we're using the same spices as in the marinade: large granulated salt, black pepper, garlic, and red pepper flakes. To cook the bison, we'll use indirect heat, opposite the hot coals. The temperature will be about 275°F. It's going to take maybe 2-3 hours to cook the roast to perfection.

To add some extra flavor to the roast, we'll use a mop made from beef broth or chicken broth. We can also use more beer if we want. Simply hit the roast with the mop a couple of times and then add another chunk of pecan wood to the coals. This will give the roast a nice light smoky flavor.

After about an hour and a half, our roast is done. It's time to pull it off the grill and wrap it in aluminum foil. Letting the roast rest for 20 minutes will allow the juices to redistribute, making the meat even more tender.

**Time to Eat**

Now that our bison roast has rested, it's time to carve it up and serve it with some delicious sides. We'll make some sandwiches using thinly sliced roast beef and add some sautéed mushrooms, onions, and peppers. For a side dish, we can use a simple green salad or some creamy coleslaw.

The best thing about this recipe is the combination of flavors and textures in each bite. The bison roast is tender and juicy, with just the right amount of smokiness from the pecan wood. The mushrooms, onions, and peppers add a nice crunch and flavor contrast to the sandwich. And let's not forget the mop sauce, which brings everything together.

**Conclusion**

If you're looking for a recipe that will take your barbecue game to the next level, look no further than this low and slow bison roast with black cabin smoked ale marinade. With its rich, smoky flavors and tender texture, this dish is sure to impress even the most discerning palates. And don't forget to try it out for yourself – the BBQ Pit Boys promise that it's worth every minute of cooking time.

The author and the BBQ Pit Boys invite you to check out their website, bbqpitboys.com, for more recipes, tips, and tricks for becoming a master griller. And as always, they'll be happy to share their expertise in person at one of their upcoming events or workshops.

"WEBVTTKind: captionsLanguage: enI'm going down to the house of sausage I got my barbecue shoes welcome to the barbecue pit boys.com today we're going to do a bisen top sirloin roast low and slow on the grill and it's real easy to do now this is about a 2 and2 PB roast and it's from our friends at crown blue bison and uh it's a hormone steroid and antibiotic free and you can see here it's very lean so to produce a real tender and moist piece of sirloin like this we're going to do it low and slow and we're also going to marinate it overnight with this black cabin smoked ale from Crown Valley Brewing it has a flavorful Smoky undertones to this brew and it's perfect for marinating the spies and sirine all right now let's marinate and the easiest way to do that is uh get yourself a 1gallon plastic bag and this will make it real easy to completely submerge this roast in the ale and it's going to take a couple of bottles Now using a beer as your marinade um really helps in tenderizing and we're going to do it like I said overnight maybe 8 10 hours even then we're going to add a little bit of flavor flavoring here and here is a large granulated salt pepper and garlic there's also some red pepper flakes in here and I'm going to use about one to two tablespoons now here's another way to inject some flavor into your roast and you can just use one of those uh meat injectors but of course this won't tenderize it like uh keeping it in the fridge in a 1gallon bag overnight all right put it in the fridge all right through the miracle of time it's about 8 or 10 hours has gone by let's get this low and slow going here now I've got about one chimney full of uh charcoal here and we're going to cook it indirect opposite the hot coals all right let's get this ready for the low and slow man there's no better eating around the pit than low and slow bison going to definitely have to check this out all right now we're going to put a rub on just before uh putting it on the grill and again we're going to use the same spices as we used in the marinade this is large granulated salt black pepper and garlic and also we have some red pepper flakes in here which is optional now opposite the hot coals we're going to cook it about 275° fah and it's going to take maybe 2 2 and 1/2 maybe 3 hours and here I've got some uh pecan wood and this will produce a nice light smoky flavor to this roast as well got an oven thermometer there all right I'm getting hungry nothing left to do now except except pass a little time all right we're about an hour into this looking real good now what I'm going to do next here is uh we're going to turn this roast to has a little more even cooking and then we're going to put some mop on it and um I have uh some beef broth on here you can use a chicken broth or you can even use more beer if you want we just going to hit it a couple of times that's it and then we're going to add another chunk of that pecan wood all right another hour hour and a half to go all right this roast is done and uh we're going to pull it off this low and slow here and we're going to wrap it in some aluminum foil and let it rest for about 20 minutes well take a look at that now if you're unsure how long to cook your roast here the best thing to use is a instant thermometer and you want to pull it off about 135° F internal because this roast here will continue to slowly cook in this aluminum foil now because we're going to make some sandwiches with this roast here I've got some mushrooms and onions and peppers going on there and I got a side of beans you serve what side you like all right this roast has uh been sitting now for a while it's time to carve it up wow are you getting hungry or what let's slice some of this up now the best thing to do is make some real thin slices here and you could uh serve this roast traditionally with your potatoes and carrots whatever you like but like I said we're going to make some sandwiches so we're going to cut some Thin slices here and take a look at that look at that moisture this is about medium rare now I'm going to use a Cleaver here to uh cut it up into small pieces so we can put them on a sandwich now there's just not much more you can say about this except maybe just sit back just watch pile on that bison real high on these sent mix some sauce grab then I'm going to grab these mushrooms peppers and onions here Lord have mercy now of course you can choose your favorite toppings for your sandwiches but doing it this way makes for some real good eating now as always uh pip Master's going to have to sample this right in front of you and I do apologize legs get to action m mhm is good my stomach just went to so the next time you're looking for a recipe for your barbecue you check out the bbqpitboys.com aI'm going down to the house of sausage I got my barbecue shoes welcome to the barbecue pit boys.com today we're going to do a bisen top sirloin roast low and slow on the grill and it's real easy to do now this is about a 2 and2 PB roast and it's from our friends at crown blue bison and uh it's a hormone steroid and antibiotic free and you can see here it's very lean so to produce a real tender and moist piece of sirloin like this we're going to do it low and slow and we're also going to marinate it overnight with this black cabin smoked ale from Crown Valley Brewing it has a flavorful Smoky undertones to this brew and it's perfect for marinating the spies and sirine all right now let's marinate and the easiest way to do that is uh get yourself a 1gallon plastic bag and this will make it real easy to completely submerge this roast in the ale and it's going to take a couple of bottles Now using a beer as your marinade um really helps in tenderizing and we're going to do it like I said overnight maybe 8 10 hours even then we're going to add a little bit of flavor flavoring here and here is a large granulated salt pepper and garlic there's also some red pepper flakes in here and I'm going to use about one to two tablespoons now here's another way to inject some flavor into your roast and you can just use one of those uh meat injectors but of course this won't tenderize it like uh keeping it in the fridge in a 1gallon bag overnight all right put it in the fridge all right through the miracle of time it's about 8 or 10 hours has gone by let's get this low and slow going here now I've got about one chimney full of uh charcoal here and we're going to cook it indirect opposite the hot coals all right let's get this ready for the low and slow man there's no better eating around the pit than low and slow bison going to definitely have to check this out all right now we're going to put a rub on just before uh putting it on the grill and again we're going to use the same spices as we used in the marinade this is large granulated salt black pepper and garlic and also we have some red pepper flakes in here which is optional now opposite the hot coals we're going to cook it about 275° fah and it's going to take maybe 2 2 and 1/2 maybe 3 hours and here I've got some uh pecan wood and this will produce a nice light smoky flavor to this roast as well got an oven thermometer there all right I'm getting hungry nothing left to do now except except pass a little time all right we're about an hour into this looking real good now what I'm going to do next here is uh we're going to turn this roast to has a little more even cooking and then we're going to put some mop on it and um I have uh some beef broth on here you can use a chicken broth or you can even use more beer if you want we just going to hit it a couple of times that's it and then we're going to add another chunk of that pecan wood all right another hour hour and a half to go all right this roast is done and uh we're going to pull it off this low and slow here and we're going to wrap it in some aluminum foil and let it rest for about 20 minutes well take a look at that now if you're unsure how long to cook your roast here the best thing to use is a instant thermometer and you want to pull it off about 135° F internal because this roast here will continue to slowly cook in this aluminum foil now because we're going to make some sandwiches with this roast here I've got some mushrooms and onions and peppers going on there and I got a side of beans you serve what side you like all right this roast has uh been sitting now for a while it's time to carve it up wow are you getting hungry or what let's slice some of this up now the best thing to do is make some real thin slices here and you could uh serve this roast traditionally with your potatoes and carrots whatever you like but like I said we're going to make some sandwiches so we're going to cut some Thin slices here and take a look at that look at that moisture this is about medium rare now I'm going to use a Cleaver here to uh cut it up into small pieces so we can put them on a sandwich now there's just not much more you can say about this except maybe just sit back just watch pile on that bison real high on these sent mix some sauce grab then I'm going to grab these mushrooms peppers and onions here Lord have mercy now of course you can choose your favorite toppings for your sandwiches but doing it this way makes for some real good eating now as always uh pip Master's going to have to sample this right in front of you and I do apologize legs get to action m mhm is good my stomach just went to so the next time you're looking for a recipe for your barbecue you check out the bbqpitboys.com a\n"