kcbbqfiend
Well-known member
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
Thanks!
Robert
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
Thanks!
Robert
