Advice on buffalo brisket
Howdy ya'all. Just had a friend gift Me 2 buffalo briskets and 2 roasts.
Having never smoked buffalo before, wondering if you all have any tips on the cooking of these? My beef briskets are always a hit and come out tender and delicious if I do say so Myself, but, with the buffalo being such a lean brisket, any tips?
I'm thinking low temp for a couple of hours to get good smoke in it, then foiling it to keep it from drying out until I get it to temp.
Other thoughts I've been mulling around is whether I should brine it for 24-48, or just rub it down night before and cook it. Was really shocked on how small the briskets were (4.5-6lbs) and really don't want to ruin them.
Any advice is greatly appreciated :D
There was a Throw Down for buffalo. Click on the names of the entries to go to that particular cook post.
Will try to look through them in a bit, thanks!
What I do is either inject or use Kosmos marinade over nite and then put strips of bacon on top. Smoke for a couple of hours, raise the temp to 300 to finish. Pull the bacon off and put what is left after you eat some in a pot of baked beans. Twice smoked bacon, and it keeps the brisket moist. But back to the brisket, I do wrap after IT of 160 while adding some liquid. If i do not have any buffalo broth I will add a little beef broth. Would like to know how yours turns out.
|All times are GMT -5. The time now is 02:56 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.