Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Buffalo Brisket Flat

Buffalo brisket cooked indirect over the Vortex. Lump charcoal around it, lit the lump at three points and let the grill idle at 250º.


-----

When the brisket was at 160º we wrapped in butcher paper and place back on the on the grill till a temp probe slide in easily which the meat temp was 201º. Wrapped in towels and rested in a cooler a couple hours before fridging overnight and slicing the next day.


-----

This was the in-laws brisket we did up for them, was extremely tender and very good!


-----



Thanks for looking!

It looks like you're slicing along, rather than across, the grain. Am I mistaken?

Strange cut of meat from the butcher, it even had a small portion of point on it... very difficult to read the grain direction.