Advice on buffalo brisket

kcbbqfiend · 03-19-2013, 03:48 PM

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

deguerre · 03-19-2013, 03:56 PM

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

kcbbqfiend · 03-19-2013, 04:00 PM

Will try to look through them in a bit, thanks!

buffalotom · 03-19-2013, 04:54 PM

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.

03-19-2013, 03:48 PM	#1
kcbbqfiend Found some matches. Join Date: 12-01-09 Location: KC, Mo Downloads: 0 Uploads: 0	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

03-19-2013, 03:56 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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 __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-19-2013, 04:54 PM	#4
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon Downloads: 0 Uploads: 0	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.
	1 members found this post helpful.

03-19-2013, 04:00 PM	#3
kcbbqfiend Found some matches. Join Date: 12-01-09 Location: KC, Mo Downloads: 0 Uploads: 0	Will try to look through them in a bit, thanks!