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Bison Hump Roast: A Nebraska Classic

Bison Hump Roast: A Nebraska Classic

Hey there, folks! If you’re looking to try something new for dinner, let’s talk about bison meat—a Nebraska favorite that’s as tasty as it is wholesome. And today, we’re shining a light on a special cut: the bison hump roast. It’s not your everyday roast, but trust me, it’s worth getting to know. Here’s why bison is a great choice and how to make that hump roast a meal to remember.

Why Bison Meat Stands Out

Bison meat is a bit like finding a hidden gem in your grandma’s recipe box—familiar but with a twist. Research suggests it’s leaner than beef, with fewer calories and less fat, yet it’s packed with protein, iron, and zinc Bison vs. Beef. A 4-ounce serving has about 20 grams of protein and only 7 grams of fat, compared to beef’s 22 grams and 15 grams. It’s also got a better balance of omega-3s, which is good for your heart.

The flavor? It’s rich, slightly sweet, with just a touch of that wild, prairie taste. Bison are often raised on open pastures, grazing like they’ve done for centuries, which not only makes for better meat but also supports sustainable farming Bison Benefits. It’s a win for your plate and the planet.

The Hump Roast: Something Special

The bison hump roast is a cut you won’t find anywhere else—it’s bison-only, coming from the hump on their back. This muscle works hard to support their big heads, so it’s tough but full of flavor. When you cook it low and slow, that toughness melts into tender, collagen-rich goodness Bison Hump Roast. Back in the day, Native Americans and settlers prized this cut for its taste and nutrition, and it’s still a treat today.

Smoked Bison Hump Roast
This is a Midwest treasure, historically luxurious flavor from the great plains. You can get every cut of beef on a bison except one. The hump roast. We have them available frequently at Ellsworth Crossing in our Nebraska ‘Wild and Exotic’ section.

Ingredients: Hump roast, cracked pepper, sea or Himalayan salt, garlic powder, onion powder, Sand Hill Ben’s Gourmet seasoning, Wagyu Beef Tallow spray
Supplies: Butcher paper (you can substitute foil), tongs, smoker, temperature probe, sharp butcher knife and fork.
Step 1: Open Bison hump roast package and let it come to room temperature. Preheat your smoker to 225 degrees.
Step 2: Generously apply Wagyu Beef Tallow spray. Then, rub or spread cracked pepper, sea or Himalayan salt, garlic powder, onion powder, Sand Hill Ben’s Gourmet seasoning.
Step 3: Place the wrapped bison hump roast in a mid-position (goldilocks zone) from your heat source. Close the lid and let it cook for about 2 hours.
Step 5: Use a probe to check temperature. We are looking to get the roast to about 150-160 degrees. It should be coloring up nicely. Rotate if necessary for even cooking and coloring. Once it hits this temperature, put it on a platter and take it to a place you can wrap it in your butcher paper. If you do not have butcher paper, substitute foil.
Step 6: Tear off an approximately 3-foot-long section of butcher paper. Place fat cap down, on the butcher paper about 3/4ths of the way to the top. Pull the top of the Butcher paper (upper ¼ section) over the hump roast. Fold in both the left and right side over the corners of the hump roast. Then roll the paper to encase the roast like a ‘cocoon.’ Fold the end into the roll and make as tight and compact as possible.
Step 7: Place the hump roast in the smoker again in the ‘goldilocks zone’, mid position. It may be about 2 more hours to the finish line. We are targeting 200 – 210 degrees to finish. This is a temperature dependent cooking strategy, so it may be longer or shorter depending on many factors. Do not remove the paper when checking temperature. Simply poke the probe through the butcher paper. You can check the middle and endcaps.
Step 8: Once you have reached your target temp of 200-210 degrees remove it from the smoker. Place it on a platter, open the paper (look at those amazing juices!) and let it rest 15 minutes before slicing.
Next day pro tip: Buy some sourdough bread, fresh tomato, lettuce and microgreens from Ellsworth Crossing and make one of the most scrumptious sandwiches you have ever had!!!

Here’s To Great Food and Even Greater Memories.

Warm Regards,

Tony Ellsworth

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