Buffalo Brisket Flat

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
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Glenburn, North Dakota
Buffalo brisket cooked indirect over the Vortex. Lump charcoal around it, lit the lump at three points and let the grill idle at 250º.

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When the brisket was at 160º we wrapped in butcher paper and place back on the on the grill till a temp probe slide in easily which the meat temp was 201º. Wrapped in towels and rested in a cooler a couple hours before fridging overnight and slicing the next day.

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This was the in-laws brisket we did up for them, was extremely tender and very good!

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Thanks for looking!
 
Damn, it has been a long week, I was trying to figure out where the "buffalo" seasoning was in your post! :laugh1:

I NOW realize that the brisket was bison. I know that tasted as good as it looked!
 
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Wow a Bison brisket!

I love Bison meat!  I completely understand why the Native American Indians chose to eat bison over cattle.  Bravo!
 
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Man that looks fantastic!

Nicely done!

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  Al
 
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