Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: pdf256 on November 05, 2017, 01:18:43 PM

Title: Bison Brisket
Post by: pdf256 on November 05, 2017, 01:18:43 PM

I did a small bison brisket on my Woodwind Saturday.  Rubbed it with Santa Maria seasoning the night before, then put it on the pit at high-smoke until the IT hit 160.  I then wrapped in foil and set the pit for 225 and let it go until the IT hit 212.  Wrapped it in a towel until dinner time.  My wife the former vegetarian said "that was very good, make it again".

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Title: Re: Bison Brisket
Post by: triplebq on November 05, 2017, 02:34:40 PM

Hmm bison brisket. Haven't tried it but why not. Nice job.

Title: Re: Bison Brisket
Post by: Bentley on November 05, 2017, 07:02:27 PM

At $9.90/lb for ground Bison here in Mayberry, I do not believe I could afford it...but boy would I like to try some!

Title: Re: Bison Brisket
Post by: Darwin on November 05, 2017, 08:51:46 PM

PDF the brisket looks delicious!  It's been years since I have had bison.  I'm envious!   :clap:

I hate auto correct!