Description
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.
You will receive in your package a two – four pound Nebraska bison hump roast. There are no antibiotics or hormones. This is restaurant level quality and the same rancher source used by top level universities for athletic training. You will also get a can of Wagyu spray (no aerosol) and a container of Sandhill Ben’s seasoning (made in Nebraska for beef and bison by a rancher).
Smoked Bison Hump Roast
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!!!
