Bison Brisket
- Thread starter G Poe
- Start date
Never cooked any buffalo/bison, but I'm pretty sure it is much leaner than beef. That being said, a low and slow approach may not be suitable as it may dry out the meat. A quicker high temp approach may be better. A quick high temp sear followed by foiling with a nice liquid? I suppose it could take a good rub or perhaps a marinade just fine. I bet others have some experience and am interested in their responses as well.
K Kruger
TVWBB 1-Star Olympian
Lots of difference.
Unlike beef, bison doesn't marble. And unlike leaner beef brisket, say a Select brisket where I'd suggest cooking at higher temps, bison brisket meat (well, bison if any cut) siezes at high cook temps and toughens.
You can low/slow the cook from start to finish; you can low/slow till 145 or so then wrap in foil to finish; you can do the same then, when foiling, add liquid and finish it as a braise (at the same or higher temp).
Do not assume bison brisket will temp as tender at the same point as beef. It's possible, but it is also possible that the brisket will be tender at 160, 165, 170. It is essential that you go by feel. Test first at ~160 and get a sense of it. From how it feels at that point, gauge how often you should test thereafter (provided it's not already tender). If in doubt, test after every 5-degree rise or 15-20 minutes, whichever comes first.
Unlike beef, bison doesn't marble. And unlike leaner beef brisket, say a Select brisket where I'd suggest cooking at higher temps, bison brisket meat (well, bison if any cut) siezes at high cook temps and toughens.
You can low/slow the cook from start to finish; you can low/slow till 145 or so then wrap in foil to finish; you can do the same then, when foiling, add liquid and finish it as a braise (at the same or higher temp).
Do not assume bison brisket will temp as tender at the same point as beef. It's possible, but it is also possible that the brisket will be tender at 160, 165, 170. It is essential that you go by feel. Test first at ~160 and get a sense of it. From how it feels at that point, gauge how often you should test thereafter (provided it's not already tender). If in doubt, test after every 5-degree rise or 15-20 minutes, whichever comes first.
K Kruger
TVWBB 1-Star Olympian
You're right Paul. It does take a good rub well and it's one of the things I like to marinate before smoking (I really need to order one soon!). It doesn't need marinating but I like it.
To get a fair amount of smoke to it, if you plan to foil it, start with a mini-Minion and load the meat on. This will allow a slow come-up so there is more time for smoke adsorption before it's wrapped.
To get a fair amount of smoke to it, if you plan to foil it, start with a mini-Minion and load the meat on. This will allow a slow come-up so there is more time for smoke adsorption before it's wrapped.
Gary Bramley
TVWBB Pro
Kevin,
How does the bison brisket differ in flavor and texture from beef? I have had bison ribeye, and as you mentioned there is much less marbling, but very good.
Q'n, Golf'n & Grill'n.... too many choices!
Gary
How does the bison brisket differ in flavor and texture from beef? I have had bison ribeye, and as you mentioned there is much less marbling, but very good.
Q'n, Golf'n & Grill'n.... too many choices!
Gary
Lou Tarnay
TVWBB Fan
I'll be honest here, I've tried bison in many ways. I WANT it to be good, it just is not.
I've made it work in Chile and stews (I made a buffalo Bourguignon to die for, but that is more about the bacon fat used to brown the meat I think). The rib eyes I have made (and I can burn a steak pretty nicely these days) just tastes like a poor quality under finished beef rib eye.
I would probably use a good braising recipe for bison brisket.
Cheers
Lou
I've made it work in Chile and stews (I made a buffalo Bourguignon to die for, but that is more about the bacon fat used to brown the meat I think). The rib eyes I have made (and I can burn a steak pretty nicely these days) just tastes like a poor quality under finished beef rib eye.
I would probably use a good braising recipe for bison brisket.
Cheers
Lou
K Kruger
TVWBB 1-Star Olympian
It braises well of course.
Bison rib-eyes are about my favorite steak. I get thick ones from Harry's/Marietta (Ga) whenever I cruise through on my way to Fla.
If you ever try again, don't cook them as you would beef. They should not be left to sear over high heat. Either cook indirectly with just a brief direct finishing sear or, my prefernce, cook over moderate heat, direct, and flip frequently, allowing the exterior caramelization to slowly build. Still, even this way bison steaks are a quick cook. A minute too long and it's all over.
Bison rib-eyes are about my favorite steak. I get thick ones from Harry's/Marietta (Ga) whenever I cruise through on my way to Fla.
If you ever try again, don't cook them as you would beef. They should not be left to sear over high heat. Either cook indirectly with just a brief direct finishing sear or, my prefernce, cook over moderate heat, direct, and flip frequently, allowing the exterior caramelization to slowly build. Still, even this way bison steaks are a quick cook. A minute too long and it's all over.