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May 12, 2012

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Smoked Buffalo Brisket

Serves 6 – Active time 10 minutes

I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor.  My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.

Ingredients:

  • 1 3 lb. Wild Idea Buffalo Brisket
  • 1 tablespoon liquid smoke
  • 2 tablespoons olive oil
  • 1 tablespoon paprika or smoked paprika
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cider vinegar
  1. Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
  2. Mix liquid smoke, olive oil and spices together.
  3. Rub the seasoning into the brisket.
  4. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

  1. Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
  2. Place roast on grill rack opposite coals, and cover leaving vent open.
  3. Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
  4. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
  5. Remove roast from grill and let rest for 10 minutes. Uncover and slice.

Serve with juices that have accumulated in foil.

For Gas Grill:

  1. Allow grill to come to 400*.
  2. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
  3. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
  4. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.

Serve with juices that have accumulated in foil.


Comments

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