Buffalo brisket prep advice needed!

[stroosa]

Hello! Looking for some advice on prepping and smoking a lean buffalo brisket (actual bison). Any advice welcome! Using a pit boss pellet setup.

[realdocBBQ]

Wow, that may be a challenge. I'd be interested to see some cross sections of before and after to see the marbling, but of course that would be counterproductive.

Might consider MSG/beef broth injection?

[Jerod Broussard]

I'm guessing negative marbling.

[bbqLuv]

Yes--pellet grill all the way, I say. Looking forward to finishing write up and pictures.
I like to do internet searches on such questions, and I learn, so thanks for asking.
Smoked Bison Brisket { How to smoke this lean cut} - Bing video
Beef Brisket vs Bison Brisket (CRAZY comparison) | The Bearded Butchers - YouTube​​

[Starsky]

I think in the competitions on TV an injection of some type is used

[Jerod Broussard]

Probably similar to a not so good Select brisket. You are attempting to make it something it is not. I'd dry brine for 2-3 days, complex rub, wrap once it gets dark enough, take to probe tenderness and rest a couple hours. Serve with the following:

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/

[Spinaker]

I would make sure to save those dripping from the foil, if you wrap it. (and you should) Then pour that au jus over the slices to add some moisture back. That will make a big difference.

You can also take any of the timed fat and cube it up. Then render it down and add that to the finished product as well. I have done that with select briskets before.

[DrJimmy2112]

I love bison. Never did a brisket but bison is much leaner than beef so it will be a challenge. Can't wait to hear how it comes out. I'd suggest North Star Bison ranch in NW Wisconsin as a source, they sell 100% grass fed bison which has a superior fat profile.

https://northstarbison.com

Great people, family business.

I have a 3 lb mini beef brisket from a local animal that I split with some folks on my OG Grilla Pellet cooker as I type this. Mid week snack.....

[stroosa]

Thanks all! My friend was posing the question for his wild Buffalo. I told him it would be tough and not to set expectations too high. My suggestion was to dry brine for a few days then inject with beef broth and maybe some melted butter before smoking then definitely wrap after 175 or so. Looks like I wasn’t too far off after polling the experts!! Thanks all for the input. I’ll ask him to send some pics and upload!

[bep35]

I am probably too late for this, but wild bison would seem to be very lean with little to no marbling. Also, the fat on wild bison tends to be yellow vs. white fat on those finished using grains. My son-in-law raises bison and they finish them off on corn/silage for a few months prior to slaughter so there is some marbling. It is still a very lean meat. Injecting with broth can only help. Have fun!