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Since I love bison, I've wanted to try a bison brisket for some time. Well, I was finally able to get my hands on one last weekend. To my surprise, it only weighed 5lbs. The front ends of these animals are HUGE, so I expected a whole bison brisket to be massive. At first I thought I just received a chunk of flat, but after looking this over and confirmed through slicing, it is indeed a whole brisket. There was a flat and a point, separated by a very thin vein of fat. Because bison is so lean, I made some decisions in preparing this meat that run counter to my preferred way to cook a brisket. Typically, I smoke my briskets low and slow, and NEVER foil, because to me, the bark is the bomb. There was very little trimming on this one. First thing I did was inject it with some Kosmos Brisket Injection I has laying around. After coating in 50/50 salt and pepper, I tossed this on my KK, hot and fast around 300F. Once the internal temp hit 165F, I put the brisket in a aluminum pan and sealed w/ a sheet of foil. Once it hit 203F, I pulled it and let it sit 25min before slicing. About 6 1/2hrs total. (CLICK ON PHOTOS TO ENLARGE) All in all this turned out very, very good. The bark wasn't completely mush, which was a pleasant surprise. While it was by no means dry, injecting and foiling were the right call I felt. The flavor was excellent.

Rak has been itching to come check out the new KKs, however, he is still not cleared medically to drive. I drove 45 minutes to pick him him up and brought him to check out the KKs. Well I think I converted him...... He is in love !!! Let's go Rak time to pony up and join the club kid. Glad to see you out and about buddy

I think it's fine wrapped. Personally, I'd keep it simple. The night before you cook, give it a good coating of Lea and Perrins, and then 50/50 salt and pepper, some garlic powder, and maybe some coffee. Then day of, do a simple reverse sear. For mid rare, take it to 130°+, then sear the heck out of it. Rob

Rak, I've never had his coffee but I'm sure it will be excellent. He has so many interesting coffee makers too.

Exactamundo! True words have never been spoken! KUDSO, Mackenzie! I was never much of a baker. I really only did pizza. Now that I'm branching out and doing some breads (I even bought a KitchenAid Pro 600 mixer) and am taking baking lessons from a friend who is a major league baker, I do so appreciate the KK baking stone. My friend, who is teaching me to bake, is amazed at the stone. He truly thought I was going to compromise his recipes. This guy is an award winning baker and he's a believer. He now uses TheBeast for about half of his baking these days. And it's all about the constant temps in TheBeast, the baking stone, and the flavor added to his recipes by the FOGO lump. TheBeast, the KK baking stone, and FOGO lump. Now that's a TRIFECTA!