The meat is very flavorful
The meat is very flavorful. The 1st time that I cooked a Bison Brisket, I undercooked it, so it turned out a bit tough and chewy. The next time that I cooked one, I cooked it more like I would a Beef Brisket - Low & Slow (at least 2-hours per pound of meat, with a layer of BACON on top) with Smoker internal temperature around 180 to 200 degrees F with meat temperature slowly ramping up. At about 1.5 hours remaining and meat temperature around 150 degrees F, I increased the Smoker internal temperature to about 230 degrees F aiming to get the Brisket temperature up to 205 degrees F for the last 30-minutes to break down the Collagen. The result was WONDERFUL! Everyone who tried it LOVED it, even people who claim that they don’t like “Wild Meat”.