Bison brisket and ribs advice....

[irish_smoker]

I received a couple briskets and a box of ribs from a bison rancher, with the request to try and make them edible because no one buys those cuts since they are so lean.  So I have an idea of what I will try but I wanted to get some other thoughts before going ahead with the smoking next week.  I was thinking of just a basic mustard rub on the brisket and ribs the night before smoking.  Then putting a tray of some fatty bacon on rack 4, with the brisket and ribs on racks 1-3, in the hopes that the bacon will melt away and help the meat from drying out.  Was also figuring on maybe a mix of Hickory-Maple for the smoke.  Figuring I should also foil the ribs after the smoke, but not sure what liquid to put in there.....beef broth, apple juice, etc.

These are all very loose plans, so any suggestions would be appreciated as this is more of an experiment.

Thanks.

[KyNola]

If the brisket is a decent size I would slap that bacon right on top of the brisket and smoke it like that.

[Pachanga]

Try plugging the brisket.  This is a technique used on flats or lean brisket.  Use a larding needle to insert small pockets of fat in the muscle.

(http://www.amazon.com/s/?ie=UTF8&keywords=larding+needle&tag=googhydr-20&index=aps&hvadid=3117818867&ref=pd_sl_2jlhr7uen3_b)  

That is the fancy way to do it.

A thin blade knife works well also.  I like to go in at an angle with the entrance hole higher than the inner pocket.  Gravity seems to help keep more fat in as the muscles shrink.   The fat that is squeezed out will help baste the brisket.  This fat will be slow melting as the brisket reaches higher temperatures.

Use beef tallow or bacon.

You can also melt a stick or two of butter (I am not a margarine fan).  Inject it from the top or again at an angle from the sides.  Do not penetrate the bottom of the brisket to achieve top down auto basting.  I use a lot of small injections at different angles.  The butter will solidify on initial injection into a cold brisket but it will melt and be pushed out much faster than tallow during smoking.  Keep in mind that migration of the fat will not go very far into the interior of the meat. This can be used in conjunction with plugging.

Good luck and slow smoking,

Pachanga

[wet coast smoke]

Bison meat is as flovorful as you can find. Hopefully it is from a yearling or two year old and not from an old bull (or cow) as you want it in addition to being flavorful, to be tender.
I agree  that the most important thing as it is very lean, is to keep it from drying out thus placing a layer of bacon on the top of it while it is smoking/cooking is crucial.
The best hamburger that I ever ate was from ground bison.

I am anxious to hear the results.

[irish_smoker]

The two briskets are about 3.5 lbs apiece, hopefully that is a good indication they're not from an old bull.  So maybe what I'll do is the 12-24 hour mustard/rub, as the smoker is warming, inject some butter, plug some bacon fat, and then lay some bacon directly on the birsket during smoking.  Seems reasonable. 

Any ideas on the ribs, give them the bacon treatment as well but leave out the injections?  Foil wrap after the smoke is done? 

I'll be doing this next Friday night/Saturday for my nephews 1st birthday.  His grandparents on his moms side are the bison farmers, so they are looking forward to it as well.

[Pachanga]

I am a mustard slather fan.  It has treated me right over the years.

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

However, be aware that the mustard may not set under the bacon if it is applied directly on top of the mustard.  The bark may not (probably will not) form.  There may be a point where it will be advantageous to move the bacon to an upper shelf or begin that way.

Good luck and slow smoking,

Pachanga

[irish_smoker]

However, be aware that the mustard may not set under the bacon if it is applied directly on top of the mustard.  The bark may not (probably will not) form.  There may be a point where it will be advantageous to move the bacon to an upper shelf or begin that way.

Agreed, I've used the "bacon on a rack above" method many times and I think you are correct on the bark issue if the bacon is applied directly.  Same, plan as before, but bacon above, not directly on.  You guys think 170 for the bristket?

[Pachanga]

170 sound low.  Beef brisket comes off at higher temps.  I generally check mine for fork tender at 185 with the probe in the middle of the flat (about 1/3 of the total brisket from the flat end).  I check fork tender in the tip of the flat at the thinnest part.  If that is fork tender, I pull and FTC.  The Internal Temperature will continue to climb and finish the rest of the brisket.  This is described in more detail at

http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga

I have never pulled a brisket above 195.  Some on the board pull theirs at 180 but I am not sure where they stick the probe.  The bottom line is a brisket is ready when it is ready without regard to temperature: temperature is just an indicator to start paying close attention.  Fork tender in the tip has been a reliable method for me.

Good luck and slow smoking,

Pachanga

[irish_smoker]

Well, the results were fantastic.  The only issue I had was the buffalo brisket was a little dry despite injecting with melted butter and having the bacon drip down onto it, but it was still very good.  Here is what I did along with some food porn.

Gave the ribs and brisket a mustard rub down, then applied the rub...mostly just went with montreal steak seasoning.  In the fridge overnight.  Here is a picture of everything as I was waiting for the smoker to warm up.



The line up went,
4th Rack: 4 sections of buffalo ribs (they were already sectioned when I got them) and one inverted tray topped with bacon.
3rd Rack: 4 sections of buffalo ribs laying on top of bacon
2nd Rack: 1 buffalo brisket
Bottom Rack: pyrex dish of baked beans, to catch all the goodness that drops from above.

Here's some pics of the finished products:


Some folks snuck a few ribs before I could get the picture, these things were so meaty and delicious, KC Masterpiece was for some gluten free eaters.


Corned beef brisket on the bottom, bison brisket up top....Boetje's mustard on a smoked corned beef sandwich, doesn't get any better.


And finally the baked beans with a little pulled pork mixed in.

[muebe]

Nice spread of food ;D

There is a local farm that sells Buffalo and Ostrich meat. I have been tempted to buy some but admit never actually have ::) I have tried the buffalo burgers they sell and they are good. I might start with just a couple of buffalo steaks ;D

[KyNola]

The bison looks great.

Muebe, I have eaten grilled ostrich before and it is delicious.  Ostrich is super super lean.  Smoking might have a tendency to dry it out.

[Tenpoint5]

The bison looks great.

Muebe, I have eaten grilled ostrich before and it is delicious.  Ostrich is super super lean.  Smoking might have a tendency to dry it out.

I want to see an Ostrich leg in your Bradley Kynola!!!