Ingredients

Marinade:
24 oz coffee stout or any regular stout
2 clove garlic minced
10 turn black pepper
2-3 lb bison tenderloin roast

Roast:
1 tbsp coarse salt
1 tbsp freshly ground black pepper

Directions

Combine the stout, garlic and pepper in a resealable plastic bag, add the bison and refrigerate 4-24 hours.

Remove the roast from the marinade, coat the outside with the salt and pepper.

Prepare the grill for two zone/indirect grilling with a small pile of coals and smoke wood on one side and nothing on the other.

Target temperature inside the grill is 200 degrees.

Smoke until the roast hits an internal temperature of 110-120 degrees (about an hour).

Add charcoal to the small pile of coals to get a good fire, leaving the lid open to slow down cooking.

Sear the roast on all sides, remove from the grill and allow to rest for 8-12 minutes.

Slice and serve.