Has anyone tried a bison brisket? I have a farmer friend who is offering me one at a rather attractive price. I don't think I would treat it any differently than a beef brisket. I've had many other bison cuts and they're all leaner than their beef equivalents, so I'm just not sure how the leaner cut might affect the cook. Thanks.
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- Nov 2014
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- Land of Tonka
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John "J R"
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I would buy it just to try it. Not everyday I would come across something like that.
It will be leaner.
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WebberSummitGold6burnerLP, ShotGunSmoker
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Tatonka!!
1. I get it just to try it out.
2. Take note and photos of the marbling for reference and sharing.
3. You might consider a late wrap at 185 or so.
4. Cook to tenderness, just like beef.
5. Make sure you report back to the Pitt.
I had a Tatonka steak in San Diego. Frankly, it was excellent.
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I actually like bison, they sell the steaks and ground meat in the grocery. I would think the brisket might be really lean as well. Definitely plan on injecting. Let us know how it turns out, we’re all curious.
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You've all convinced me to buy it. I'll keep you posed when I get it in the smoker. That'll probably be in a month or so. I definitely am considering injecting it. This will be my first brisket of any species which probably isn't ideal, but the price is so good I can't pass it up.
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I would consider grinding it. It will likely be a lean and tough brisket, but bison burgers are awesome. And you will have total control over the fat content.
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I love bison burgers and add ground bison to my meatloaf as well, along with beef and pork.
You sure can't beat bison for great flavor. Bison brisket would be a fun cook. Wish I could find one.
I'd inject with phosphate from Butcher's BBQ mixed with homemade beef broth and smoke just like beef brisket, checking for probe tenderness at 190 deg F and upwards until it probes like butter.
If it turns out too dry, you can always chop it, add sauce, and still have great sammies.
Kathryn
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https://www.northstarbison.com/shop/bison-brisket Have not tried it but I have cooked the NY roast. Tasty but easily over cooked, don't ask me how I know :-(
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