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In Reply to: Buffalo brisket posted by Salmon on November 08, 2014 at 20:42:54:
That stuff works good on beef brisket, so I don't see why it wouldn't work for buffalo. Rick, I think I would use some type of beef injection and cook it like a regular brisket. I have no idea if there would be that dreadful plateau or stall time like pork butts and briskets have, so you may have to keep a close eye on the meat as it cooks. As to when it's done, I guess the old fork test still works.
Now about those pheasants, I would use the same injection solution I use for turkey breasts.
1 Cup White Wine
1/2 Cup Fresh Squeezed and Strained Lemon Juice
1/3 Cup Melted Butter/Oleo
1/4 Cup Honey
Inject the breasts with as much solution as they will hold. Cook the birds until they reach 160ºF.
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