{"product_id":"smoker-box","title":"The Smoker Box","description":"\u003ch4 dir=\"auto\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFor the long cooks\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eTwo roasts, a brisket, and a couple pounds of ground. These are the cuts that reward patience rather than heat. Chuck and rump both carry the connective tissue that turns silky when you give it hours instead of minutes, and bison brisket takes smoke as well as anything that has ever come off a Colorado prairie. Where a steak asks for a hot pan and a short window, these cuts ask you to start early and go do something else.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003eFrom a 100% grass-fed, grass-finished animal, there is less fat to render than you would get from a grain-finished roast. That is not a problem, it just changes the approach. Keep the temperature gentle, give it more time than you think, and use liquid in the pan or a wrap on the smoker. Pulled bison, birria, pot roast over mashed potatoes, or brisket sliced thick with nothing but salt and pepper on it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eWhat's inside:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"auto\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 Bison Boneless Chuck Roast, 3 lbs or more\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 Bison Rump Roast, 3 lbs or more\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 Bison Brisket, 14 oz\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2 lbs Ground Bison, two 1 lb packages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e**Box contents are subject to change based on inventory stock levels.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eA note on cooking grass-fed bison:\u003c\/strong\u003e Lean meat and low heat are friends. For roasts and brisket, cook low and slow well past medium and let the connective tissue do the work. Rushing these cuts at high heat is the one reliable way to get them wrong.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\"\u003e\u003cstrong\u003eA note on weight:\u003c\/strong\u003e The package sizes listed are your guaranteed minimums. Many packages run slightly heavier. Each cut is hand-trimmed by our USDA-inspected processor from individual animals, and natural variation is part of what makes this real ranch meat.\u003c\/p\u003e","brand":"Pierce Land \u0026 Bison","offers":[{"title":"Default Title","offer_id":53247784124783,"sku":null,"price":177.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/4106\/5071\/files\/SmokerBox.png?v=1785187840","url":"https:\/\/piercelandandbison.com\/products\/smoker-box","provider":"Pierce Land \u0026 Bison","version":"1.0","type":"link"}