Beefalo Brisket

steventconners20

My parents purchased half a Beefalo and want me to smoke the brisket.  They will be bringing it down in a couple of weeks.  Does anyone have experience cooking these?

gdenby

I spoke w. the lady at a bison farm not too far from me. Her method for brisket was a foil wrapped braise for (?) 4 hours at 350F (?), and then a final 45 min unwrapped for browning. I'd suppose a beefalo would need something similar. 

The problem w. cooking bison is that there is much less fat than w. cattle, and the connective tissue can be 2 - 3 times more plentiful than in a comparable piece of beef. From what I've read, beefalo are a good bit heavier than cattle, and so I'd suppose the connective tissue is stronger/thicker, but less than pure bison.