fcnich Posted July 24, 2011 Report Share Posted July 24, 2011 Ok guys and gals, took out a corned beef and the bison brisket last night, put a rub on both, wrapped the bison in bacon. Put them on Esterdahl around 1 pm. They hit 165 degrees about 5 pm, took them out and foiled both plus added 1 cup beef broth to the bison, back on now and cooking..... will let you know later how it went, oh and a picture i hope! Quote Link to comment Share on other sites More sharing options...
fcnich Posted July 25, 2011 Author Report Share Posted July 25, 2011 Re: Bison Brisket and Pastrami Took both pieces out of Esterdahl at 6:45 pm. Both cooked to 195 degrees internal. The bison was very moist as i hoped, but i could use the slices for a slingshot! So what is my delema now?? Should i have cooked the bison to a higher temperature to break down more of the connective tissue, or did i just have a poor quality piece of bison?? Oh well i still have the pastrami in the fridge cooling, will let you know on that a bit later! Quote Link to comment Share on other sites More sharing options...
primeats Posted July 25, 2011 Report Share Posted July 25, 2011 Re: Bison Brisket and Pastrami slicing it across the grain I hope, Otherwise you WILL have slingshot material! Quote Link to comment Share on other sites More sharing options...
fcnich Posted July 25, 2011 Author Report Share Posted July 25, 2011 Re: Bison Brisket and Pastrami Yes i did cut across the grain, still slingshot material. BUT.... the pastrami was great!!! Thanks to the kk i am sure. I never did have very good luck with brisket, was not real bad, but i knew it could be better. Thanks Dennis for your cooker, its the best Quote Link to comment Share on other sites More sharing options...
mguerra Posted July 25, 2011 Report Share Posted July 25, 2011 Re: Bison Brisket and Pastrami Maybe the bison could do with an injection of Barbecue Butcher. Sure works great on beef brisket! I did one on Thursday and another tonight, most excellent. http://www.butcherbbq.com/ Quote Link to comment Share on other sites More sharing options...
fcnich Posted July 26, 2011 Author Report Share Posted July 26, 2011 Re: Bison Brisket and Pastrami Hey thank you Michael, i will give it a look! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 26, 2011 Report Share Posted July 26, 2011 Re: Bison Brisket and Pastrami Bison could be the perfect application of sous vide? "Medium rare" beef short ribs, flash-cooked as steak after the connective tissue breaks down, is a sous vide standard. Quote Link to comment Share on other sites More sharing options...
