Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-22-2018, 11:26 PM | #1 |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
|
The Return... it's Bison Brisket
School has had me very busy the past couple of months, so I've been away from the Brethren. So, here is my reboot.
A friend of mine can't eat beef anymore. But bison is on the approved list of proteins. So I decided to give bison brisket a try. It's a pricey piece, and very lean. I gave it a quick rub with Bovine Bold and a dusting of Black Ops, then 2 hours on the Yoder running oak at 225. Bagged and into the sous vide bath at 135 for 70 hours. I did separate the muscles before the sous vide, so they would fit in the bags. A quick sear on the BGE at 600 and then rested before slicing. Turned out incredible. Tender, tasty and healthy. Turned out incredible. Tender, tasty and healthy. If you have a local dealer and can get it reasonably priced, I highly recommend it. Thanx for looking... |
|
Thanks from: ---> |
05-22-2018, 11:30 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
Most times I've seen a smoker/sous vide combo it's been sous vide first, cool/shock, then reheat on the smoker to fer the flavor...did it still have a good smoker flavor doing the sous vide second? I've done neither method so have no idea either way, just curious.
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
05-22-2018, 11:36 PM | #3 | |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
|
Quote:
|
|
|
05-23-2018, 01:19 AM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Did you chill it after smoking before bagging it?
Would love to taste Bison, we get buffalo ( water) here and I love that
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
05-23-2018, 05:42 AM | #5 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
|
The label says "water buffalo brisket".
__________________
55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
|
Thanks from:---> |
05-23-2018, 08:07 AM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Sounds very interesting Looks really good
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
05-23-2018, 01:20 PM | #7 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
|
Looks great from here.
__________________
Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
|
05-23-2018, 06:28 PM | #8 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
|
Sure looks delicious.
__________________
Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
|
05-23-2018, 07:43 PM | #9 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
|
135 for 70 hrs huh...have you ran a beef brisket using those times/temps? I love a low and slow sous vide cook.
|
|
05-23-2018, 08:57 PM | #10 |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
|
I didn't chill it. It cooled enough for bagging when I pulled it off the cooker.
__________________
[I]"Never Leave Your Wingman"[/I] Yoder YS640 Comp Cart, Traeger Exec 125, BGE L |
|
Thanks from:---> |
05-23-2018, 08:58 PM | #11 | |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
|
Quote:
This was the first time running brisket that way, but I've done beef short ribs at that time/temp with excellent results.
__________________
[I]"Never Leave Your Wingman"[/I] Yoder YS640 Comp Cart, Traeger Exec 125, BGE L |
|
|
Tags |
bison, brisket, Buffalo, sous vide, Yoder |
Thread Tools | |
|
|