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