Report on Buffalo Brisket

The brisket we had Friday night was like chewing gum, but away we chewed. I had cooked a four-pound brisket for 2-1/2 hours at 275. This had always worked fine for beef brisket in the past (except I did it at 300; I read buffalo should be lower because of the much lower fat content). Well, back into the oven it went cold from the fridge as the oven heated up. It was in there for another 2-1/2 hours at 300. That made it come out pretty well. It probably could have used one more hour to be optimal. It was chewable, but not falling apart chewable. The broth was fantastic; better than beef broth. We had great French dip sandwiches on Sunday. On Wednesday I'm going to cut it up and soak it in our homemade bbq sauce and then cook it another hour or so and make it into bbq buffalo sandwiches. It was pretty good. We have three other briskets that are more like 7 pounds each. I can probably cut those in half since the 4-pound brisket will easily make three dinners for us. Yum!