Ideas for Bison Chuck?
So I have this 3 pound, bone-in bison chuck roast that I want to cook, slice, and use for sandwiches for a few days. It's sitting in a simple brine (salt water and Dr. Pepper) as we speak. Current plan is to sear and slow roast at 275 or so until it hits 140. Any ideas for seasoning? A rub, maybe? How to avoid toughness with meat this lean? Unfamiliar territory for me. TIA.
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