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Re: Buffalo Brisket

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Posted by DegŁello BBQ on April 05, 2011 at 06:48:36:

In Reply to: Buffalo Brisket posted by Rogue Q on April 03, 2011 at 09:30:33:

Cooked a 4 lb. flat about a year ago. I was well aware of how lean bison is, so I pumped it full of Butchers Beef injection and wrapped early. Cooked to about 195F. It did cook quick and even with all that care it was still kind of dry. Taste was really good though. I think next time I'll cook at a lower temp (around 220F) and wrap really early. Or maybe put it on the Traeger on smoke for an hour or so, wrap and then go to 225F.

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