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1
In a large bowl mix all of the wet and dry ingredients.
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2
Place Buffalo in bowl and cover.
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3
Place in the refrigerator and marinate for 72 hours.
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4
Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared.
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5
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter.
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6
When the coals turn gray place them to one side of the grill.
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7
Add an additional 12 to 15 briquettes to the hot coals.
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8
The Buffalo will be cooked using the indirect method.
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9
Place an aluminum pan filled with hot water next to the coals.
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10
Spray the grid with a non-stick spray and let grid heat over the hot coals.
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11
Place the meat above the water pan on the heated grid.
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12
At this time add one of the wood chunks.
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13
Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open.
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14
You will need to add lit charcoal to the hot coals, approximately 8 to 12 briquettes every hour, so using a chimney starter would work best for this.
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15
At that time you can also add another chunk of wood.
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16
Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it!
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17
Cook for approximately 2 1/4 hours or 45 minutes per pound.
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18
The cooking temperature should be about 275 degrees.
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19
This method of indirect cooking this particular recipe has a purpose.
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20
A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree.
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21
Remove the Buffalo and let sit for 20 minutes prior to slicing.
