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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-28-2013, 07:26 PM   #16
bluetang
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I am all in!
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Unread 09-28-2013, 08:09 PM   #17
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Here is the stripped down half plate. 2 hours smoke--1 hour crutch--15 minute sear and sauce. This half plate was slightly dry even with much mopping. I would drop it to a 205 degree cook and keep everything else the same. Maybe a little salty but for taking a brisket rub and mop and trying to punch it up I am happy. I wouldn't call this half a 10 but it certainly wasn't a fail.
When the meaty half is done the pron will come....
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Unread 09-28-2013, 08:14 PM   #18
gtr
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I would love to gnaw on one of those right about now.

I've never had bison - how does this compare to beef as far as taste, texture, etc. are concerned?
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Unread 09-28-2013, 08:29 PM   #19
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Quote:
Originally Posted by gtr View Post
I would love to gnaw on one of those right about now.

I've never had bison - how does this compare to beef as far as taste, texture, etc. are concerned?

Come on over! I drink regular Bud!!

Finer grain than beef. Taste is very similar. Very silky bite. There is no "that's a little gamey". Definitely a leaner meat. Don't be afraid of an oil based mop and use oil as a pre rub rather than say a mustard slather. I got more shrinkage than I expected but without the dryness. I would run closer to 200 than 240 next time----and there will be a next time after this. I still have some learning to do but am quite pleased for a first attempt at the great American meat beast......
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Unread 09-28-2013, 08:33 PM   #20
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Looks good!

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Unread 09-28-2013, 08:38 PM   #21
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Absolutely AWESOME! I eat about 9 buffalos to every cow out here as it's easy to find, but I have never seen buffalo ribs! I am going to have to call Olivers in the city and see if I can get some of these. Now I know who'll I'll be asking for cooking advice! Thanks for tutorial man!
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Unread 09-28-2013, 09:45 PM   #22
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....and here is the half plate I left pretty much intact. 2 hours smoke--2 hours wrapped--20 minutes to sauce and sear. I am still amazed at the amount of shrinkage but they still came out quite moist and tender. These puppies are so rich. I am glad I saw that cucumber at the store and had the wife whip up a pickled cuke salad to counter the heavy meat. This was my first time smoking buff rather than just grilling. I have a short list of changes for the next time but am more than ready to do this cut again. The appearance/plating obviously needs some work but that wasn't high on my priority list.
I want to thank everyone for the encouragement. I actually lost sleep last night over this cook. Never again to fear the beast!!!!
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Unread 09-28-2013, 09:50 PM   #23
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well both look incredible!
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Unread 09-28-2013, 11:41 PM   #24
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They both look great.
Thanks for the write up and also the flavor texture profiles
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Unread 09-29-2013, 12:58 AM   #25
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looks great! love the smoke ring on the first set almost penetrating all the way.
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Unread 09-29-2013, 09:36 AM   #26
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Thanks for all the positive comments guys. Like I said, I will lower my temp to around 205-210 next time but other than that I was pretty pleased with the outcome. I used oak for an hour and a half then hickory for the last half hour of smoke. I really liked the profile that combo gave.

Hmmm I wonder how much a buff brisket weighs? On to the next cook boys.......
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Unread 09-30-2013, 08:40 AM   #27
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GREAT JOB. Man, those are purty.
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Unread 09-30-2013, 08:44 AM   #28
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Look tasty!

Interested in the pickled cucumber salad...care to share the recipe? Wife loves cucumber but I'm not much of a fan of raw cucumbers. A pickled cucumber sald might be a good compromise. ;)
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Unread 09-30-2013, 04:55 PM   #29
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Quote:
Originally Posted by peeps View Post
Interested in the pickled cucumber salad...care to share the recipe? Wife loves cucumber but I'm not much of a fan of raw cucumbers. A pickled cucumber sald might be a good compromise. ;)
There are many variations, this recipe is pretty typical
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Unread 09-30-2013, 05:48 PM   #30
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Quote:
Originally Posted by peeps View Post
Look tasty!

Interested in the pickled cucumber salad...care to share the recipe? Wife loves cucumber but I'm not much of a fan of raw cucumbers. A pickled cucumber sald might be a good compromise. ;)
I keep it real simple. Sliced cuke and added balsamic and Italian dressing to taste. DUBBAGA's posted recipe sounds tasty too.
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