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Author Topic: Bison Brisket  (Read 1022 times)

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pdf256

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Bison Brisket
« 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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Paul Francis Camp Chef Woodwind with sear box Traeger Jr Elite Unni Pizza Oven (got it!)

triplebq

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Re: Bison Brisket
« Reply #1 on: November 05, 2017, 02:34:40 PM »
Hmm bison brisket. Haven't tried it but why not. Nice job.
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Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

Bentley

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Re: Bison Brisket
« Reply #2 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!
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Bacon is a Gateway Food...

Darwin

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Re: Bison Brisket
« Reply #3 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:

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