Bison Brisket
Posted: Sun Feb 11, 2024 6:54 pm
My former boss gave me a bison brisket a ways back, and since the weather was good today (for Minnesota in Feb.: about 40 degrees), I decided to try my hand at this bison brisket. I used the same method I did with the venison roast I did a while back. Seasoned it up with my go-to brisket seasoning and ran the pit at about 250.
Prior to going on:
On the pit. I basted it about every 35-40 minutes with Waygu Tallow:
I ran it to an IT of 150 for about 2 hours. This is as I was panning it with a base of sliced onions and a bunch of the tallow for moisture:
I pulled it to rest at 203 and rested for just over an hour. I took a taste off the tip of the flat and it was FANTASTIC! I'm not slicing until tomorrow at work for my former boss, but what I tried was great. I'll grab pictures tomorrow when I slice it. The smoke ring was nice and deep, which is odd for using the Egg, but I'm not complaining. I used pecan only to not over-power the meat.
Prior to going on:
On the pit. I basted it about every 35-40 minutes with Waygu Tallow:
I ran it to an IT of 150 for about 2 hours. This is as I was panning it with a base of sliced onions and a bunch of the tallow for moisture:
I pulled it to rest at 203 and rested for just over an hour. I took a taste off the tip of the flat and it was FANTASTIC! I'm not slicing until tomorrow at work for my former boss, but what I tried was great. I'll grab pictures tomorrow when I slice it. The smoke ring was nice and deep, which is odd for using the Egg, but I'm not complaining. I used pecan only to not over-power the meat.
