I was at Costco today and saw the 2.99 lb brisket. Very tempting but earlier I saw Bison Brisket at the butcher shop. I don't have an immediate need for a brisket at this time and don't know when. I would like to try the Bison next time. Has anybody here smoked one. I know they are leaner and could dry out if you're not careful. Looking for tips from anybody with experience.
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Another thing to add to the shopping cart. I’d like to try this too. -
My concern would be that is a very small and lean piece of meat. I am almost wondering if searing it like a steak might be better than treating it like a brisket. But hopefully someone who has done it will chime in.Comment
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I saw online to smoke it'd at 225 for a few hours or until 140 150 internal then wrap. I would rather try to get info from this site, I would trust it more.Comment
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I’m no expert, but this looks like a great place for one of our SV experts to join in.Comment
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Cook just like pulled venison shoulder.Comment
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Inject and dry brine, then let sit wrapped in plastic overnight in fridge. Rub with oil then a salt free rub next day (think beef). Smoke over oak or mesquite @225° until bark is set up on outside (usually a much lower temp than brisket or pork butt). Crutch in foil, no paper but add some butter and moisture (I use beef stock) and get back in pit. Pull and let rest at around 200° but check around 190°. -
Injecting, crutching in foil, and adding fat/liquid are more important with venison/bison than with beef.
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I've done one, it was about 6.75 lbs. I smoked like a regular Texas brisket but wrapped at about 155o - 160o with venison broth and beef tallow. Cooked to about 200o and it was good and on the verge of dry - I caught it just before it really got dry. It made excellent tacos.
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