Smoked Bison Brisket

Name: Geräucherte Bisonbrust
Total time: 12 h
Ingredients: 18 g Meersalz, grob; 10 g Schwarzer Pfeffer, grob gemahlen; 8 g Geräuchertes Paprikapulver; 4 g Kreuzkümmel, gemahlen; 3 g Knoblauchpulver; 3 g Zwiebelpulver; 1 g Cayennepfeffer

SmokingGameHot SmokingHard12-16 hrs90-95 °C110-125 °COak + Mesquite

Bison brisket is a robust, flavorful cut of game meat with less fat than beef brisket, which becomes wonderfully tender through slow hot-smoking. A dry rub of paprika, cumin, and black pepper forms a magnificent crust. Oak wood provides the bold smoke that complements the intense bison flavor.

Ingredients(for 1 kg)

Coarse sea salt18 g

Black pepper, coarsely ground10 g

Smoked paprika8 g

Ground cumin4 g

Garlic powder3 g

Onion powder3 g

Cayenne pepper1 g

Instructions

Preparation & Rubbing

24 hours (refrigerator)

Trim the bison brisket of excess fat (leave a thin fat cap of approx. 5 mm). Mix all rub ingredients and generously coat the meat on all sides. Store uncovered on a rack in the refrigerator.

Smoking – Phase 1

6-8 hours

Set the smoker to 110-115 °C and add oak and mesquite chips. Place the brisket fat-side up and smoke until a core temperature of 70 °C is reached and a dark bark has formed.

Texas Crutch – Wrapping

4-6 hours

Wrap the brisket in a double layer of butcher paper. Increase the smoker temperature to 120-125 °C and continue cooking until a core temperature of 90-95 °C is reached.

Resting

1-2 hours

Rest the brisket in the butcher paper inside a cooler for at least 1 hour. Then slice against the grain and serve immediately.

Pro Tip

Bison brisket has less intramuscular fat than beef – regularly mop with a sauce of apple cider vinegar and beef broth during smoking to maintain moisture.

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