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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-19-2013, 03:48 PM | #1 |
Is lookin for wood to cook with.
Join Date: 12-01-09
Location: KC, Mo
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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 Thanks! Robert |
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03-19-2013, 03:56 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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There was a Throw Down for buffalo. Click on the names of the entries to go to that particular cook post.
http://www.bbq-brethren.com/forum/sh...d.php?t=107788
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-19-2013, 04:00 PM | #3 |
Is lookin for wood to cook with.
Join Date: 12-01-09
Location: KC, Mo
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Will try to look through them in a bit, thanks!
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03-19-2013, 04:54 PM | #4 |
Full Fledged Farker
Join Date: 12-14-11
Location: Forest Grove, Oregon
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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.
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1 members found this post helpful. |
Tags |
brine, brisket, Buffalo, foil, smoke, time |
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