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Thanks Jim.. you've convinced me to try again. Probably will be a few months before I do it, but I'll post the results here. Dean

Final temp was 205F

Well, I guess I'll have to try something else... I smoked the bison brisket low and slow to 205F like all the research suggested (to let the colagens break down).. When the internal temp reached 160, I wrapped in foil with some of the marinade I used. Seemed like a good approach... but...

As a newbie to both the WSM and this board, I gotta say, I wish I'd started with both a long time ago! Thanks all.. will report the results of my novice food/chem lab experiments if I learn anything useful. Am marinating a small bison brisket in olive oil, red wine, garlic, molasses and soy...

Anyone ever tried putting wine in their brine as a way to add flavor? I've done it with fish with good results, but was wondering about using white wine in turkey or red in beef? My only hesitancy is whether the acid in the wine would affect the result because of the long brining process. Any...

I agree with the replies that said that knives are a personal thing. For cutting large pieces of cooked meat, I'm very happy with my Forschner 8" chef's knife - it's durable, keeps its edge surprisingly well (especially for a stamped blade), and is cheap. Have also had good luck with...

Hi, I've just bought my first Bullet after years of enjoying the results of my friend's efforts. This weekend I'm going to smoke a turkey and a small bison brisket (approx 3.5 lbs). Any suggestions about how long to cook the brisket? I haven't found anything about either bison or a...