The butcher can't get my bison brisket until next week but I picked up a nice, 5 lb. chunk of bison shoulder blade meat. Should I cut it into flatiron steaks and grill them to med rare over the coals or should I slow smoke the whole piece to 160 over a couple hours?

 

Man, either way it would still be bleedin. I let my big hunks like that smoke literally all day as hot as it will get. Usually ends up in the 325 range. But hay, it's your raw buffalo.

 

I think doojer is using a meat thermometer and cooking it until it is 160. Not cooking it at 160

 

Yeah, Buffalo cooks much quicker than beef-- a 5 lb piece of clod will slow smoke to 160 degrees internal temp in about 2 hours or so. I run the grill at about 200-215 when I smoke. But if I'm going with flatirons, medium rare is the only way to go with buffalo. Medium rare buffalo steak is like velvet....

 

I love bison. I actually order it when I go to Ruby Tues. It is in burger form, but much tastier than beef.

I need to get my hands on some raw bison. I also have been trying to find gator in the markets, but no go so far.

 

Ok. Well since I ain't ever had buffalo, I would fukked that all up.

 

Bison Jerky???

 

I've done it. Tried to smoke a buffalo brisket like it was beef, but it didn't work out too well. It's 'cause buffalo doesn't have as much fat to keep it moist. You should pick some up.... it's good.

 

That sounds great!

How long to cook this guy?

 

Mmmm.... he looks delicious.