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Buffalo Brisket?

post #1 of 7
Thread Starter 
Anyone ever do one?.....There is a guy down the road from me that raises them & sells them....Just wondering?????????rolleyes.gif
post #2 of 7
To answer your direction question: no I haven't done one yet, so I can't comment specifics. I have to wonder though, with as lean as buffulo is, how would you keep it from getting tough? My first thought would be adding bacon like you would smoking just a beef flat (but bacon is my first thought to just about anything, so take that for what it's worth)
post #3 of 7
I would think you would have to inject with everything you can. Also you might want to wask the guy. I mean it is still the chest area, there could be a fat cap. But I really don't know.
post #4 of 7
My father in law raises buffalo and I have quite a bit of experience cooking/smoking bison. I have not done a bison brisket yet; have one in the freezer, just has not happened yet. When making buffalo meat the general rule of thumb is low n' slow, since smoking generally follows the same guidelines I think you will be fine. Whomever is doing the butchering/ processing of the buffalo, just make sure they know you want as much fatcap possible left on the brisket.
Keep an eye on it and mop/spritz as often as needed.....
post #5 of 7
mossy, just a question, dont know nothing about bison. but all other venison we alway try and remove all fat as the fat is not the best tasting stuff. is bison different than other venison??? almost got given some here a bit ago, still might happen, just curiuos to know. thanks
post #6 of 7


The saying low and slow is right on! I buy buff from the local co op. I love the meat but it takes less cooking time. I think it will work fine. I did a prime rib roast for Christmas and just made sure it did not overcook. If you email the producer he can tell you lots about it.


post #7 of 7
For me buffalo fat on a ribeye taste just like beef fat on a ribeye; venison fat taste like crap !!! Venison fat has no place in sausage, on a steak, roast, etc. Best way to ruin venison jerky is to leave ANY fat on the meat, it is stringy junk that gives the meat a fowl taste. With beef or buffalo, the taste and texture is tolerable.

Here is a link to a couple Buffalo Prime Ribs I smoked the X-Mas before last. - http://www.smokingmeatforums.com/sho...ighlight=prime
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