Smokin69th
Knows what a fatty is.
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...
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...