fcnich Posted July 3, 2011 Report Posted July 3, 2011 Has anyone tried a bison brisket? I have a local farmer that raises bison, any and all cuts available to me.
DennisLinkletter Posted July 8, 2011 Report Posted July 8, 2011 Re: Bison So what did you decide on the bison? I googled it and from what I've read it's worth cooking.
Conodo12 Posted July 9, 2011 Report Posted July 9, 2011 Re: Bison I hope you do try to smoke up a Bison brisket and please report back on what you find! I would think that it may be a touch drier than a beef brisket as I believe it would be less fatty. However, I could be totally wrong and you end up with an exceptional experience! Let us know!
fcnich Posted July 9, 2011 Author Report Posted July 9, 2011 Re: Bison Ok i will try the bison, my kk was to be delivered today but the truck driver called and said his lift gate was broken, now i have to wait till Monday!!! Cooking my 2 pork butts as i write on my old smoker now. I will be happy to report back on the bison. Bison is very lean indeed, not much fat so it will be a learning expierence, but thats what we do right?
wahala1 Posted July 9, 2011 Report Posted July 9, 2011 Re: Bison I eat a lot of bison steaks and they are always tender and with much less fat. Let me know how the brisket turns out as there are several bison ranches near where I am retiring to at the end of next week, and it is readily available, but expensive. I have just found a place that has organic Wagyu brisket, may have to splurge on that one as a way to christen my KK when it arrives in a couple of weeks.
fcnich Posted July 9, 2011 Author Report Posted July 9, 2011 Re: Bison Ok i picked up a small bison brisket today, a bit pricey $5.95 lb, got $18.00 worth!!
Greg_R Posted July 12, 2011 Report Posted July 12, 2011 Re: Bison Yes, I've smoked a bunch of different bison cuts. As mentioned above, the cut is very lean which means you'll need to do one or more of the following: 1) Inject & soak with marinade 2) Wrap in fat (fat netting, bacon, etc.). Note that you won't get any crust on the meat with this method. 3) Limit air movement around the meat (KK does a good job with this, other smokers not so much) 4) Foil after the first few hours; include 1/2c or so of marinade or other mixture in the foil (essentially braising at this point but the meat has already absorbed maximum smoke). Again, this will soften the crust of the meat. If you've successfully cooked Select grade (versus choice or prime) beef brisket before then do the same with the bison & it will turn out well. Note that bison has a stronger flavor than beef so it can stand up to stronger seasonings / flavors.
fcnich Posted July 12, 2011 Author Report Posted July 12, 2011 Re: Bison Greg, Thank you for the information, very helpful indeed. So you cook to an internal temperature of 195°?
Greg_R Posted July 12, 2011 Report Posted July 12, 2011 Re: Bison I've done brisket at 225 and 300 with similar results. IMO the best way is to keep it low for the first few hours then foil & ramp up the temps to finish (at a certain point no more smoke can be absorbed).
seniyajw Posted July 18, 2011 Report Posted July 18, 2011 Re: Bison Just received the Guru nozzle/damper assembly. I will attach it to the Stoker fan housing, probably after lunch, and post photos and details.
