tag:blogger.com,1999:blog-2519728884834730200.post2352654732724624879..comments2024-03-02T07:13:54.095-05:00Comments on Chef Bolek: Mesquite Smoked Bison BrisketKeith Bolekhttp://www.blogger.com/profile/13799921811007314431noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2519728884834730200.post-87828141265970067972018-05-15T08:20:42.084-04:002018-05-15T08:20:42.084-04:00Tom, I have not tried the recipe since but it is o...Tom, I have not tried the recipe since but it is on my rather lengthy to do list. I hope your brisket turned out great. Keith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-47677697264516945972018-05-08T11:49:17.004-04:002018-05-08T11:49:17.004-04:00Have you tried this since? I just picked up a 3lb ...Have you tried this since? I just picked up a 3lb bison brisket and I am very curious. I am also using an offset charcoal smoker, so i wonder how much would be different compared to your smokey mountain smoker(i use to have one and loved it). Tomhttps://www.blogger.com/profile/06714489533667984042noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-26312835617939661292014-12-31T07:46:44.592-05:002014-12-31T07:46:44.592-05:00Thank you for your comments. As the post notes, t...Thank you for your comments. As the post notes, this was a start. I only have a 22 inch Weber Smoky Mountain smoker, which is what I use to smoke everything. This post was my first attempt at smoking bison, but it won't be my last. I will definitely take into account your advice when I make another attempt. Keith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-53323146154916028312014-12-02T12:50:57.178-05:002014-12-02T12:50:57.178-05:00Not sure if your process is conducive to making th...Not sure if your process is conducive to making this a success. I just purchased two 6lb bison briskets from a local rancher in Ohio. I am from texas and have a Mesquite smoked meats business here i have about 30 years experience and i have recently increased the capacity of my smoker to include a offset firebox and a vertical smoke chamber with augmented heat source. My smokers main chamber is is 36 inch long piece of 24inch diameter stnadard schedule carbon steel pipe the smokebox is 3/3in. thich carbon steel plate 24x24x22 in size. the vertical smokebox on the opposite sife is 36in tall by 24 deep by 22 wide. I mention this only to provide context the equipment you use is specific to you and your smoking success also time temperature and various other variables will affect outcomes. Second and this may help your efforts smoking is a seperate process from cooking. you should smoke at a temp that is between 150 and 200 degrees with the bulk of the time in the lower range cooking should be a a heavy commercial stainless pan that can be foil covered you can build an expanded metal grate to lift your meats off the bottom or leave them as is regardless cooking should be at 225 for a certain amount of hours based on size and desired tenderness. If you would like to follow our first bison brisket venture please like our facebook page Texas Beef And Cattle Company. We'll be embarking on this endeavor in the next few days always good to collaborate!James Nunezhttps://www.facebook.com/pages/Texas-Beef-and-Cattle-Company/163837379799?ref=aymt_homepage_panelnoreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-91250135452288942962014-02-23T18:09:34.164-05:002014-02-23T18:09:34.164-05:00It is very difficult to smoke bison because of the...It is very difficult to smoke bison because of the very low fat content in the meat. The content is much less than in an ordinary beef brisket. It is made even more difficult because brisket is by its nature a tough cut. I am sorry that you were disappointed. The recipe is a work in progress, although I have not had an opportunity to smoke a brisket since I posted it. KeithKeith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-91930627125428138042014-02-23T13:03:24.466-05:002014-02-23T13:03:24.466-05:00I tried this recipe this weekend. 2# bison brisket...I tried this recipe this weekend. 2# bison brisket. I used a bison rub overnight prior to smoking. I smoked it for one hour, then one hour wrapped in foil to 160'. The smoking tips and techniques were very helpful.<br />The flavor was wonderful, but the meat was very tough. Maybe a tough cut? I was very disappointed.<br />I cut it all up and threw it in the crockpot with potatoes, onion, stock and kale. Still good flavor but falling apart tender stew. I think I will stick with braising briskest. <br />GiseleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-6231081242863432162013-06-28T09:51:13.310-04:002013-06-28T09:51:13.310-04:00Thank you very much for your insight and tips. Wh...Thank you very much for your insight and tips. When I try this recipe again, I will definitely try to cook it to a higher temperature to see if helps to keep it moist. If I do that, I will probably also inject and/or use another method to keep the brisket moist, as it does not have as much fat as a beef brisket. Thanks for reading my blog! KeithKeith Bolekhttps://www.blogger.com/profile/13799921811007314431noreply@blogger.comtag:blogger.com,1999:blog-2519728884834730200.post-48081877930843364332013-06-28T09:48:14.256-04:002013-06-28T09:48:14.256-04:00I'd suggest leaving it on longer, 160 really i...I'd suggest leaving it on longer, 160 really isn't enough to melt all the connective tissue. I'd leave it wrapped to keep it moist and keep going to at least 185, several sources cite cooking beef brisket as high as 225. At this point the juiciness isn't coming from the meat like a steak, but from dissolved gelatin from the connective tissue; though melted fat is definitely playing a role too.<br /><br />Still, sounds tasty, I wish I could have tried some!Farmhouse Geeknoreply@blogger.com