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Author Topic: Bison Brisket  (Read 212 times)

Online Terry Green

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Bison Brisket
« on: August 28, 2005, 08:49:00 PM »
Got any suggestions?

How much heat for how long.....?

And what to add?

Got one recomemdation of red wine and french onion soup mix cooked at 250 for 2.5 to 3 hours.

Thanks in advance.
I like running 600 grain arrows with 4 Blade heads through animals with 60# + Bows!!!!!!

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Offline Matt E

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Re: Bison Brisket
« Reply #1 on: August 30, 2005, 12:20:00 PM »
Terry, I have never eaten any Buffalo,other than in jerky form, but I would think any beef roast recipe would do it justice...... I bet Doug Campbell would have a good way of preparing it?

Offline Joseph

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Re: Bison Brisket
« Reply #2 on: September 04, 2005, 03:23:00 AM »
Use a marinade injector and inject it with applejuice then put season salt, pepper, and garlic powder on the outside (light coating).  Cook in a smoker for 2 hours at 200 degrees with what ever kind of wood you want.  Wrap up good in foil so it is sealed and then cook it for another hour or 2 at 250 degrees then remove from heat and let it cool inside the foil so it reabsorbs any juices.  Depending on how thick it is it may need longer in the foil.  You probably don't want to exceed an internal temp on the meat of 135 degrees because as lean as it is it will dry out quick.  Joseph
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