Never cooked one or even seen on cooked but a few thoughts I would consider… foil may be your friend here over unwrapped/butcher paper. Also, beef tallow may be helpful to add some surface level fat.
I'm no kind of cook or BBQ-master, I only know what tastes good. I would think the fat is important because buffalo meat, while flavorful enough, is so much leaner and drier than beef. Every time I've eaten buffalo, it has seemed that way.
Yes, it’s super lean so the smoking process wouldn’t render any fat because there basically isn’t any.
If I try I will let everyone know how it is. I put in an order for one and it's still awful cold in NW Wyoming so it might be a month before I'm brave enough to venture out to the pellet grill (which I freaking love for brisket and ribs mainly due to the temperature control, but the smoke mode is awesome)
Bison can be very lean and needs something to keep it moist. At The Buffalo Trading Co. in Denver we had some really good tender steaks. We asked what the secret was. They said they let it marinate in olive oil.
This is actually a great idea. Smoke it and once you get the bark you like, put it in a sous vide bath. Then take it back out and give it another hour or so on the smoker to firm the bark back up. There’s a guy in Austin who posted a video about a smoked and sous vide brisket, I’ll try to find it.
I resemble that remark.
I use tallow on my briskets; not sure what beef tallow on a bison brisket would do but to keep it in the right lane I'd buy bison tallow for that cook.
