TimBear
Sous Chef
That looks outstanding!
Bison Brisket 7-5-2010
- Thread starter bknox
- Start date
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OP
OP
bknox
Head Chef
Thanks for the link Dollarbill. That site is great, Yak, Kangaroo and Llama. I may need to head out there. THe place my buddy told me about has a fair selection but nothing like that. Its weird going through that list and seeing all on one page the different animals I have eaten over the years. The only one I did not see was Iguana which we had in Playa del Carmen Mexico in 1984 .
LarryWolfe
Chef Extraordinaire
bknox said:
Bryan, typically for a beef brisket cut, chuck roast, pork butt, etc. (typical tough fatty cuts) the fat, connective tissues, collagen, etc., begin to break down and render beginning around 160-165, which is what makes them tender. And they're typically done in 190-200 degree range.
I've never cooked a bison brisket, but have been eating alot of ground bison lately and want to give it a try soon, so I can't really speak for cooking a bison brisket. So it could be a totally different animal (pun intended) when cooking. I'm on vacation in OC MD, but have 4 days when I get back, so I will try to pick up a bison brisket during that time! You've inspired me.
BTW, what part of VA were you in? You should have stopped by my house, I wasn't there but you could have stopped by.
OP
OP
bknox
Head Chef
Larry,
We were in Waynesboro for about 5 days. Next time I am going to try and have some extra time to see some people, that's for sure.
I think the next time I cook bison I am going to be shooting for a higher internal temp as it seems to be what will make it better. As I know you enjoy the bison burgers I also know you are in for a treat with the brisket. It's nice to know why there should be a higher temp as I enjoy rare meat but I also like to know that it could be better.
We were in Waynesboro for about 5 days. Next time I am going to try and have some extra time to see some people, that's for sure.
I think the next time I cook bison I am going to be shooting for a higher internal temp as it seems to be what will make it better. As I know you enjoy the bison burgers I also know you are in for a treat with the brisket. It's nice to know why there should be a higher temp as I enjoy rare meat but I also like to know that it could be better.
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