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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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Old 05-22-2018, 11:26 PM   #1
Smokin69th
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Default 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...
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Old 05-22-2018, 11:30 PM   #2
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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.
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Old 05-22-2018, 11:36 PM   #3
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Quote:
Originally Posted by sudsandswine View Post
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.
It had great smoke flavor. I wanted to get the smoke in the meat before bagging it. Then let the sous vide bath do the slow tenderization. The next time, I'll plan to the smoker at a lower temp (200 instead of 230) for a bit longer.
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Old 05-23-2018, 01:19 AM   #4
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Did you chill it after smoking before bagging it?
Would love to taste Bison, we get buffalo ( water) here and I love that
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Old 05-23-2018, 05:42 AM   #5
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Quote:
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Did you chill it after smoking before bagging it?
Would love to taste Bison, we get buffalo ( water) here and I love that
The label says "water buffalo brisket".
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Old 05-23-2018, 08:07 AM   #6
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Sounds very interesting Looks really good
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Old 05-23-2018, 01:20 PM   #7
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Looks great from here.
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Old 05-23-2018, 06:28 PM   #8
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Sure looks delicious.
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Old 05-23-2018, 07:43 PM   #9
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135 for 70 hrs huh...have you ran a beef brisket using those times/temps? I love a low and slow sous vide cook.
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Old 05-23-2018, 08:57 PM   #10
Smokin69th
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Quote:
Originally Posted by Titch View Post
Did you chill it after smoking before bagging it?
Would love to taste Bison, we get buffalo ( water) here and I love that
I didn't chill it. It cooled enough for bagging when I pulled it off the cooker.
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Old 05-23-2018, 08:58 PM   #11
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Quote:
Originally Posted by CentralOhioBBQ View Post
135 for 70 hrs huh...have you ran a beef brisket using those times/temps? I love a low and slow sous vide cook.

This was the first time running brisket that way, but I've done beef short ribs at that time/temp with excellent results.
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Old 05-23-2018, 11:00 PM   #12
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Quote:
Originally Posted by mikemci View Post
The label says "water buffalo brisket".
That's why he did sous vide.
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