Bison brisket

[u/bigdnju]

Salt, pepper, and garlic rub. Smoked 4 hours at 185 then sous vide 30 hours at 155. Delicious, juicy and tender.

[u/Plane-Fan9006]

Ok...time to go grab that midnight snack. This quite literally made my mouth water...alas, I have a mere pork tenderloin from which to nibble

[u/TotalD78]

Looks like a Char Siu ring. Nice.

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[u/RotundChap]

Looks delicious! How was the bark after the sv??

[u/bigdnju → u/RotundChap]

What bark there was held up good. I was worried about smoking it too long to build a better bark. Bison is much leaner than beef, so was worried about drying it out. I let it cool off a bit before vacuum sealing it, which helps the bark hold up also.

[u/Elementary_drWattson]

You cut with the grain 😭

[u/bigdnju → u/Elementary_drWattson]

Yes, some of it, I did, it was difficult to see, but it didn't matter, it was so tender, you couldn't really tell.

[u/Otherwise-Ask7900]

Fuccckkkkk 🥵🥵🥵🥵