Actively retired in Arizona

[lylephelps]

I have pretty well mastered smoking beef, pork, chicken, lamb and fish. Struggling with bison. The brisket I smoked today using traditional beef techniques did not come out as tender as I hoped for.

 

[Sven Svensson]

Welcome, from California. You may want to post your bison questions and comments in the Wild Game sub forum as there are some folks who post about bison there. I’m confident, given the amount of expertise on this forum that someone can help with a bison brisket. We’d love to see some photos of your work.

 

[bauchjw]

Welcome! Looking forward to learning more from your experience. Sounds like you have a lot to pass along!

 

[civilsmoker]

Welcome to SMF,

Bison is leaner than beef so it won’t smoke like Beef. It will respond better to Hot and Fast and braising techniques... ie run them at 275 then wrap or cover foil pan (red wine & beef stock added for the braise) then rest in your home oven at 170 for a couple of hours.

 

[DRKsmoking]

Welcome from Nova Scotia

We do not have a lot of bison in our stores yet, and have not had yet

David

 

[912smoker]

Welcome to SMF from SE Ga!

Keith

 

[sandyut]

Welcome to SMF. Retirement is the best thing ever! Enjoy