Good day to smoke a brisket

[ALBTUFF]

For a wedding gift my MIL gave us half a bison she raises, cut and wrapped. We got to choose the cuts and I want the whole brisket to try and smoke it. Well today seemed like a good day to try it out. First we all know bison is a lot leaner then beef and this brisket had no fat cap on it. it is also way smaller then the beef briskets im used to doing. I think this thing weighs 3 maybe 4 pounds. I dont think its going to need the 12-16 hours a beef brisket needs. maybe 5? Maybe less? Anyways I fired up the BGE and got to work.


Yesterday I salted it with some smoked alder salt and let it sit over night. First I inject my briskets with some beef bullion.



Then goes on the mustard slather. (sorry about the pic)



Then my beef rub.



Egg dome temp just under 225f




Fill those drip pans up with some water and place that bison brisket on.






Now the waiting game. Ill update the pics as I go. I also have some baked beans in the oven that have been on since 9am and not your canned beans, these ons are made from scratch.

[omega50]

Congrats on your wedding.

I lost custody of my larding needle in the divorce

Would have been perfect for this project



Larding is a technique used to add fat to very lean meat. It also helps to enhance the flavor of tougher cuts by internally basting and moisturizing them with fat. A strip of fat is cut from pork back fat or bacon and it should be chilled to harden it. All wild game, wild fowl included, will benefit greatly from this procedure. A larding needle is designed to push fat into meat.
Fat can be seasoned with herbs, or spices and the ingredients will fully penetrate the meat rather than remaining on the surface. A strip of fat or lard is forced into the larding needle, and then the needle is pushed through the cut of meat to be larded. As the needle passes through the meat, it leaves the strip of fat behind.

[sioux 1876]

Wow!! Gunna be a delicious supper. All of a sudden my Costco hot dog taste like crap.Lol

[morinj]

That looks amazining!!! I live in Edmonton and yet been able to lay my eyes on a descent brisket, can anyone make a recommendation!

[catnthehat]

Nothing fancy like that in the cathouse- we are going up some no-knead cinnamon buns however
Mixed the dough last night and made the buns just now .
They have to rise before I can put them in the oven
Cat

[bat119]

I did a peppered beef brisket in the Bradley yesterday the 4 grandchildren loved it. 6 Lb. flat 4 hours in the smoker until it was 165 deg. then 4 wrapped in foil in the oven till it was 195 deg. 1 hour rest..... melted in your mouth.

[ALBTUFF]

Originally Posted by omega50

Congrats on your wedding.

I lost custody of my larding needle in the divorce

Would have been perfect for this project



Larding is a technique used to add fat to very lean meat. It also helps to enhance the flavor of tougher cuts by internally basting and moisturizing them with fat. A strip of fat is cut from pork back fat or bacon and it should be chilled to harden it. All wild game, wild fowl included, will benefit greatly from this procedure. A larding needle is designed to push fat into meat.
Fat can be seasoned with herbs, or spices and the ingredients will fully penetrate the meat rather than remaining on the surface. A strip of fat or lard is forced into the larding needle, and then the needle is pushed through the cut of meat to be larded. As the needle passes through the meat, it leaves the strip of fat behind.

Thanks omega. Im going to have to read up about this. Sounds like a great thing to know.

[ALBTUFF]

Okay about 2 hours in. I dont normally mop my briskets but I figured this lean bison brisket would benefit from it. I made a mop with a molson canadian as the base. Its looking pretty good right now.

[Ken07AOVette]

I have read many times that the big green egg is an amazing unit. Very cool!

[ALBTUFF]

Originally Posted by Ken07AOVette

I have read many times that the big green egg is an amazing unit. Very cool!

Very amazing. Expensive unit but worth every penny. Only down fall is the amount of people that show up at our house when ever I fire it up. Sometimes it would be nice to have left overs.

[HyperMOA]

Originally Posted by morinj

That looks amazining!!! I live in Edmonton and yet been able to lay my eyes on a descent brisket, can anyone make a recommendation!

Safeway always has them cryo-vac bagged. You need to ask for them though. They usually charge way too much IMO for a tough old brisket though. Any butcher shop could have you a brisket with a day or 3 of notice.

[HyperMOA]

Enjoy ALBTuff. I love smoked brisket. Are you wrapping in tinfoil after a few hours to braise it to finish? That lean bison could probably use it.

[ALBTUFF]

Originally Posted by HyperMOA

Enjoy ALBTuff. I love smoked brisket. Are you wrapping in tinfoil after a few hours to braise it to finish? That lean bison could probably use it.

Yep I sure am. Went into the crutch about an hour ago.




and here is a picture of the baked beans after 7 hours in the oven.

[ALBTUFF]

It was good. So good. Not as tender as some of the beef briskets I have done but it didnt dry out and thats the main thing. Look at that smoke ring! I should have a good lunch tomorrow with all the left overs.

[HyperMOA]

Looks delicious. Good work.

[bbqcrazy]

Great job!! Looks delicious. The Big Green Egg does a great job. I wouldn't trade mine for anything.

[The Cook]

Do you inject beef brisket with beef broth or can you use a marinade?

[bat119]

That looks really good melt in mouth bison

two thumbs up!

[ALBTUFF]

Originally Posted by The Cook

Do you inject beef brisket with beef broth or can you use a marinade?

Yep I just use beef broth but I don't see why you couldn't use a marinade. I think it was better the second day such a good lunch!!