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In Reply to: Buffalo Brisket posted by Rogue Q on April 03, 2011 at 09:30:33:
We cooked a whole case of them a couple of years ago for a fundraiser. They are very lean and cook a lot quicker than a beef brisket. We did have to watch them drying out as th fat content is just not there. I would definitely wrap and not get the cooker too hot. What Matt said with bacon grease and your idea of the fat are good ones with the buffalo being so lean. It was good eating. Wish I could find some more.
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