Key Points<\/h2>\n\n\n\n
<\/p>\n\n\n\n
- \n
- Bison brisket is a delicious and flavorful meat that is well-suited for smoking.<\/li>\n\n\n\n
- When preparing a bison brisket, it’s important to remove the fat cap but leave about 1\/4 inch of fat on the meat. The fat will help keep the meat moist and prevent it from drying out during the smoking process.<\/li>\n\n\n\n
- It’s important to season the bison brisket with a rub or marinade of your choice, and set the temperature of your smoker or pellet grill between 225\u00b0F and 250\u00b0F.<\/li>\n\n\n\n
- During the smoking process, spritz the brisket every 30 minutes and wrap it in foil once the bark is firm.<\/li>\n\n\n\n
- Cook the brisket until it reaches a temperature of 195\u00b0F to 200\u00b0F and is probe tender.<\/li>\n\n\n\n
- Allow the brisket to rest for about an hour before slicing and serving.<\/li>\n<\/ul>\n\n\n\n
Introduction to Bison Brisket<\/h2>\n\n\n\n
<\/p>\n\n\n\n
Bison, also known as buffalo, is making a comeback in America and is now more widely available. Bison meat has a similar taste and texture to beef, although some cuts may be smaller. A bison brisket is slightly smaller than a beef brisket and is leaner, with no marbling. While marbling does add tenderness and juiciness to beef, bison can still be tender and juicy even without it. Bison has its own unique flavor, and when cooked slowly with a touch of smoke, it becomes absolutely mouthwatering and delicious.<\/p>\n\n\n\n
<\/p>\n\n\n
\n![\"\"](\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/10\/Copy-of-Blog-Pictures-39-1.jpg\")
<\/figure><\/div>\n\n\nPreparation of Bison Brisket<\/h2>\n\n\n\n
<\/p>\n\n\n\n
Bison meat is naturally lean, so there isn’t usually a lot of trimming needed. For the best results, follow the general rule for beef brisket and leave about 1\/4 inch of fat on the fat cap of your bison brisket. The fat cap serves several purposes when smoking the meat. It protects the brisket from the heat of the smoker and helps to keep it moist. Also, the fat adds flavor and helps to form a bark on the meat. Just be sure not to leave too much fat, as it can prevent the smoke from penetrating the meat and make it difficult to form a bark.<\/p>\n\n\n\n
This brisket injection marinade<\/a><\/strong> is the secret used in competitions and made by a World Barbecue champion.<\/p>\n\n\n\n
Rub and Seasoning for Bison Brisket<\/h2>\n\n\n\n
<\/p>\n\n\n\n
The rub is an important step in the brisket smoking process. Not only does the rub add flavor, it plays an important role in developing a bark. Add an even layer of rub around the whole bison brisket, covering every part. If you find the rub isn\u2019t sticking, you can apply a binder to help the rub stick. A binder will prevent the brisket from having a patchy bark. The most common binders are yellow mustard or olive oil. You can either make your own rub at home, or use a store-bought rub.<\/strong> The pre-made rubs from the store contain a lot of salt, so careful if you decide to salt the brisket separately.<\/p>\n\n\n\n
You can keep it simple with the rub and just do a Texas style salt and pepper rub. Use a nice, coarse cafe black pepper and quality salt such as kosher salt or sea salt. Apply a 50\/50 ratio of S&P. If you want to expand from there, add a little paprika for color, or some garlic powder and onion powder for a savory taste. I\u2019ve written a full-length article on brisket rubs with step-by-step instructions and full recipes for the best homemade brisket rubs. you can check out the article here: Brisket Rub Recipe.<\/a><\/p>\n\n\n\n
If you\u2019re after a good store-bought rub, the best rubs that I\u2019ve found online are Killer Hogs<\/a>, Butcher BBQ<\/a> or Slap Yo Daddy.<\/a> They\u2019re produced by champion pitmatsers, which is why they are so good.<\/p>\n\n\n\n
\t\n\t\t\n\t\t \n\n\t\t\t\n\t\t\t\n\t\t\t\t \n\n\t\n\t\t\tStandard Barbecue Rub<\/h2>\n\t<\/div>\n
<\/div>\n\n\n\t![\"Standard](\"https:\/\/i0.wp.com\/meatsmokinghq.com\/wp-content\/uploads\/2020\/11\/seasoned_brisket_small.jpg?fit=400%2C247&ssl=1\")
\t<\/div>\n\t\n\t