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!
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.
- Trim any leftover silver skin off the brisket. This is very important if you don’t want your brisket to curl up.
- Rub the brisket with oil/tallow
- Coat the brisket in the rub of your choice
- I used a basic salt pepper garlic paprika (ratio 1:1:1:1/2)
- Wrap with plastic wrap very tightly and place in the fridge over night. This will give the rub time to penetrate the brisket
- Put your brisket on the smoker right out of the fridge. This is important to get as much time in the smoke as possible
- Because of the fine profile of this brisket and the lack of fats we are going to go extra low and slow
- 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!
- 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.
- Place the brisket into a clean tinfoil pan and place back on the smoker until an internal temp of 203°F is reached.
- Remove brisket pan from smoker and rest for around an hour.
Photo credit: @dukescooking