Smoked Bison Brisket
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
14 hrs
-
Total Time
14 hrs 5 mins
-
Servings
8 servings
-
Calories
351 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Bison Brisket
Description
The Smoked Bison Brisket begins with generous salting and peppering, a step that can be done the night before or just before smoking. The meat is placed fat side up in a smoker maintained at about 200°F. Smoking over several hours infuses the brisket with a smoky aroma while slowly cooking it.
After 5 to 6 hours of smoking (and up to 8 hours max), the brisket is wrapped tightly—foil is preferred for bison to create a good seal for the lean meat—and optionally brushed with melted animal fat to maintain moisture. The wrapped brisket continues cooking either in the smoker or in a 225°F oven until it reaches an internal temperature between 195°F and 210°F, which breaks down connective tissues for tenderness.
The slow smoking process imparts a deep smoky flavor balanced by the meat’s natural richness. The texture after cooking is tender yet firm, suitable for slicing thin or thick depending on preference.
Ingredients
- 1 bison brisket about 5 pounds
- salt
- black pepper
Instructions
- Ideally you will salt the brisket the night before you start cooking, but you can salt it when you start, too. Salt and pepper the brisket really well. This would be when you use a spice rub if you're using one.
- Get your smoker going to about 200°F. Use whatever wood you like, although I prefer oak, hickory or cherry.
- Set the brisket in the smoker fat side up. Smoke for as long as you want, but at least until the internal temperature hits 140°F. I prefer about five to six hours under smoke. You probably don't want to let it go more than eight hours.
- Now wrap your brisket. I prefer foil for bison, butcher paper for beef, because the bison is lean and its connective tissue takes longer to break down, so you want a better seal. If you want or have some, pour some melted bison, beef or pork fat over the brisket before you seal it. Set the wrapped brisket either back in the smoker or an oven set to 225°F. Cook until it hits an internal temperature of at least 195°F and up to 210°F. This could take many hours, so be patient.
- The brisket is done when you jiggle it and it wobbles, meaning the connective tissue has broken down, or when the point of the knife slips in easily to the thickest part of the meat, and the brisket is very tender. Remove it from the heat and let it rest, still wrapped, for basically as long as you can stand, but at the very least 1 hour. Slice and serve after that.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 141mg | 47% |
| Sodium | 179mg | 7% |
| Potassium | 748mg | 16% |
| Calcium | 11mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
