Slow Smoked Bison Brisket

Cook Time 12-15 hours
Yield 8-10
Slow Smoked Bison Brisket
RECIPE Ingredients
For the Brisket Bison Dry Rub

(or use your favorite BBQ rub)

  • 5 tablespoons coarse ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons ancho chili powder
  • 1 teaspoon cayenne pepper
For Serving
  • Your favorite BBQ sauce
Bison Brisket Bison Brisket
Bison Brisket
Out of Stock
Price $86.99
  • 100% pasture-raised with access to grain and hay
  • No hormones or antibiotics
  • Sold in an uncooked state
  • Product of USA & Canada
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Recipe notes
Serve smoked brisket like a pro: pre-slice against the grain for easy enjoyment, offer sauce options for a DIY brisket bar, and pair with classic sides like slaw, potato salad, and buttery cornbread for the perfect BBQ experience.
RECIPE Preparation
  1. Prep the brisket: The day before you're ready to cook, trim excess connective tissue from the brisket and make a note of which direction the grain runs. The grain will switch direction from the flat to the point end, and you'll need to remember how it runs so you can slice against it after cooking. Pat the brisket dry with paper towels. Rub a few tablespoons of beef tallow or bacon drippings all over the brisket, then season generously and evenly with salt and barbecue rub on all sides. Place the brisket on a wire rack set over a sheet pan and refrigerate uncovered overnight.
  2. Smoking: Preheat your smoker or pellet grill to 200°F, using your preferred hardwood.
  3. Remove the brisket from the refrigerator (adding the brisket to the smoker while cold will help a smoke ring to develop) and set it in the smoker fat side up, directly on the grate to allow for proper airflow.
  4. Smoke until the internal temperature reaches 140°F. This could take between 5-6 hours.
  5. Remove the brisket from the smoker and wrap it in 2 layers of heavy-duty aluminum foil. Before sealing up, melt the remaining tallow or bacon drippings and pour over the brisket, along with the beef stock. Seal well. Place the foil-wrapped brisket inside an aluminum pan, if desired.
  6. Raise the smoker temperature to 225°F. (Alternatively, the remaining cooking can be done inside an oven set to 225°F). Continue to cook until the brisket reaches an internal temperature of 190°F and up to 210°F. This could take many hours, so be patient.
  7. The brisket is done when the connective tissue has broken down, and the point of a knife slips in easily to the thickest part of the meat. The meat should be very tender and have a "wobble" to it.
  8. Remove it from the heat and let it rest, still wrapped, for at least 2 hours. Unwrap and slice against the grain before serving.

Drink Pairings
Wine
  • Try a fruit-forward Rhône-style Syrah, like an Hermitage or Côte-Rôtie.
  • Tempranillo is also a solid choice.
Spirits
  • A Kentucky Mule with crisp ginger beer and fragrant lime is balanced and complementary to bison brisket.
Beer
  • Brown Ales, Ambers, and even Stouts are good picks for smoked brisket.
Non-Alcoholic
  • Sweet tea or fresh lemonade, while simple, pair perfectly with BBQ.