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Bison Brisket - Update: Final Product
Posted on 5/25/17 at 5:17 pm
Posted on 5/25/17 at 5:17 pm
A work colleague of mine returned from a trip to the Dakotas with a bison brisket that I've been tasked with smoking for the the Memorial Day Weekend.
I've done some reading and it appears to be not that different from a beef brisket, but obviously being a leaner cut I believe I'm looking at around 1hr/lb at 225.
I've seen a multitude of techniques, including wrapping in bacon to offset the lean-ness, foil crutch, coffee marinades, etc.
If anyone has any experience with preparations or cooking techniques that have worked out well, I'd love to hear. I work with a WSM if that helps.
TIA!
I've done some reading and it appears to be not that different from a beef brisket, but obviously being a leaner cut I believe I'm looking at around 1hr/lb at 225.
I've seen a multitude of techniques, including wrapping in bacon to offset the lean-ness, foil crutch, coffee marinades, etc.
If anyone has any experience with preparations or cooking techniques that have worked out well, I'd love to hear. I work with a WSM if that helps.
TIA!
This post was edited on 5/29/17 at 3:08 pm
7
Posted on 5/25/17 at 6:53 pm to beauxkner
I just be careful not to overdue it for lack of fat.
Posted on 5/25/17 at 7:06 pm to beauxkner
No experience, but I feel like wrapping in bacon defeats the purpose. You're right about adjusting time and temps, and I wish I could give you more guidance. Post some pics, be curious to see how it turns out.
Posted on 5/25/17 at 8:35 pm to Matisyeezy
quote:
but I feel like wrapping in bacon defeats the purpose.
agree on this
Posted on 5/25/17 at 8:39 pm to beauxkner
How big is this thing??
Posted on 5/25/17 at 8:40 pm to cave canem
I would assume the bacon could keep it from being dry as shite.
Posted on 5/25/17 at 9:26 pm to Trout Bandit
quote:
How big is this thing??
Lucky for me, only 3lbs.
I agree that bacon might take away from the inherent flavor, but it's to help retain moisture. Then again, my only other idea was putting it into a stew and I feel like that would do the same in regards to "diluting" the taste of the meat.
Posted on 5/26/17 at 3:18 am to beauxkner
quote:
only 3lbs
I'd get your fire as close to 200 as you can and let it go until it reaches 190 or so. That's a tiny brisket. Normally with regular ones you need to get it a little hotter internal so the fat can render but it doesn't sound like you're going to need to do that. Would also consider injecting with beef broth or something similar to help offset the moisture loss. A thick rub would also help insulate it a little bit. Good luck. As others have said, post pics please. Curious to see how it comes out.
Posted on 5/26/17 at 6:05 am to weaveballs1
I just dont see how it is not going to be dried out based on the size and fat content of the meat. I think just braising it in the oven (crock pot) in beef broth with some onions and garlic or maybe some cream of mushroom soup and water would be better.
Posted on 5/26/17 at 6:16 am to golfntiger32
If you're dead set on smoking it, I'd smoke it for an hour or two then wrap it until it hits 195-200 or throw it in the crockpot until it gets tender.
Posted on 5/26/17 at 6:35 am to golfntiger32
quote:
cream of mushroom soup and water would be better.
I would buy a point beef brisket and cut some of the fat off the top and drape over the bison. Bacon will make it taste like well bacon.
Posted on 5/26/17 at 8:08 am to Trout Bandit
i would treat it like backstrap.
I tried smoking some a few months ago.
I checked the temp. and estimated it needed an hour... nope. That sucker after an hour was 20 degrees above my target temp.
still tasted great and everyone ate it
I tried smoking some a few months ago.
I checked the temp. and estimated it needed an hour... nope. That sucker after an hour was 20 degrees above my target temp.
still tasted great and everyone ate it
Posted on 5/26/17 at 8:28 am to beauxkner
I would smoke until 170 internal and then finish it wet...
Mix beer, butter, rub, onions, garlic and some Jack Millers. Put the Brisket in a foil pan, cover with the sauce and put it back on the pit or in the oven until tender. Slice and put back into the sauce.
It's gonna be dry if you try to do it like a beef brisket
Mix beer, butter, rub, onions, garlic and some Jack Millers. Put the Brisket in a foil pan, cover with the sauce and put it back on the pit or in the oven until tender. Slice and put back into the sauce.
It's gonna be dry if you try to do it like a beef brisket
Posted on 5/26/17 at 8:36 am to beauxkner
I would remove the wings if they are still attached. Maybe do as an appetizer while the brisket is cooking. People love buffalo wings.
Posted on 5/26/17 at 9:12 am to LSUballs
Solid work Balls.
Posted on 5/26/17 at 9:37 am to weaveballs1
quote:
I'd get your fire as close to 200 as you can and let it go until it reaches 190 or so.
I would likely choose to pull, wrap and rest around º185 as there is no fat to render.
I tried a deer brisket once and the fat was some kind of fonky, hope the bison is different for you.
To the other poster unless you were to stuff it with bacon it is going to do very little good just being wrapped on the surface other than give the taste of bacon. IMHO
Posted on 5/26/17 at 9:59 am to dpd901
quote:
I would smoke until 170 internal and then finish it wet... Mix beer, butter, rub, onions, garlic and some Jack Millers. Put the Brisket in a foil pan, cover with the sauce and put it back on the pit or in the oven until tender. Slice and put back into the sauce. It's gonna be dry if you try to do it like a beef brisket
Do you recommend putting the foil pan back on the smoker covered or uncovered with foil? I would normally pull a little under 200 to prevent it from running a bit after removing from the pit. Do the same?
Posted on 5/26/17 at 10:00 am to beauxkner
According to this you should probably go for 175-180 internal temp. Shouldn't take long for 3 pounds.
Smoked at about 225, until the internal temp was 175-180. Then foil wrapped it, then towels, in the cooler for a couple of hours.
Check out the 2 pics below. It was really good! Not dried out, and with a good smoky flavor. A little too salty sometimes, maybe the rub had a bit too much salt, but mostly not.
At the party the next day, I wrapped the sliced bison in foil and reheated on my friend's grill for maybe 15 minutes. Served with slider rolls. People loved the stuff, there was none left (well besides what I kept home in my refrigerator....). Oh, the bacon that I had on top of the brisket was darn good for eating too!
https://www.smokingmeatforums.com/t/122403/bison-brisket-turned-out-great
A three pound piece of meat should be interesting. At least you won't need to use too much charcoal and wood.
quote:
Bison Brisket -- Turned out Great
Smoked at about 225, until the internal temp was 175-180. Then foil wrapped it, then towels, in the cooler for a couple of hours.
Check out the 2 pics below. It was really good! Not dried out, and with a good smoky flavor. A little too salty sometimes, maybe the rub had a bit too much salt, but mostly not.
At the party the next day, I wrapped the sliced bison in foil and reheated on my friend's grill for maybe 15 minutes. Served with slider rolls. People loved the stuff, there was none left (well besides what I kept home in my refrigerator....). Oh, the bacon that I had on top of the brisket was darn good for eating too!
https://www.smokingmeatforums.com/t/122403/bison-brisket-turned-out-great
A three pound piece of meat should be interesting. At least you won't need to use too much charcoal and wood.
Posted on 5/26/17 at 10:55 am to beauxkner
I would not let your smoker get above 225. Plan on pulling it at 180ish. Use more mild wood, something like post oak and don't ever wrap during the cook with butcher paper or foil.
Since it will cook fast using some type of sugar should help with bark formation. I put simple sugar in my spritz with apple cider viniger and tobasco; if I were you I would spritz every hour checking temperature each time. I wouldn't imagine the cook will last over 3-4 hours at most depending on what type of smoker you have.
Since it will cook fast using some type of sugar should help with bark formation. I put simple sugar in my spritz with apple cider viniger and tobasco; if I were you I would spritz every hour checking temperature each time. I wouldn't imagine the cook will last over 3-4 hours at most depending on what type of smoker you have.
Posted on 5/26/17 at 10:58 am to golfntiger32
quote:
just dont see how it is not going to be dried out based on the size and fat content of the meat. I think just braising it in the oven (crock pot) i
I agree with this. Tried to smoke a larger one , did all the right things and it was pretty dry.
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