Bison Brisket

 

Thanks to Chris at @dukescooking we now have a brisket recipe to share with you! Go check out Chris's food on his Instagram! It's sure to make your mouth water! Find available bison brisket here!

smoked brisket
Photo credit: @dukescooking

Bison Brisket

1 bison brisket trimmed

2 cups BBQ rub of choice

1/2 cup butter/tallow

1/2 cup beef/bison stock

 

Smoker of your choice, I used a Large Big Green Egg.

The smoke profile is important because of the shorter cooking time a stronger wood smoke is needed, I used oak.

 

Process

  1. Trim any leftover silver skin off the brisket. This is very important if you don’t want your brisket to curl up.
  2. Rub the brisket with oil/tallow
  3. Coat the brisket in the rub of your choice
    • I used a basic salt pepper garlic paprika (ratio 1:1:1:1/2)
  4. Wrap with plastic wrap very tightly and place in the fridge over night. This will give the rub time to penetrate the brisket
  5. Put your brisket on the smoker right out of the fridge. This is important to get as much time in the smoke as possible

 

Smoke:

  1. Because of the fine profile of this brisket and the lack of fats we are going to go extra low and slow
  2. 200°F grill temp until an internal temp of 150°F is reached in the middle of the brisket. NOTE: There is no time line on this part. You’re smoking a brisket!
  3. Once target temp is reached your going to want to double wrap the brisket in foil. *Important*:  add 1/2 a cup of butter and a 1/2 cup of beef/bison stock to the foil with the brisket.
  4. Place the brisket into a clean tinfoil pan and place back on the smoker until an internal temp of 203°F is reached.
  5. Remove brisket pan from smoker and rest for around an hour.

 cooked brisket

Photo credit: @dukescooking

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