So there's a bison farm around here, once in a while we get some stuff from there. Last time I got a brisket, around 10 lbs. This weekend we were invited to a big picnic, and figured it's as good a time as any to smoke it. Looking on the 'net for hints, mostly what I found was things like don't overcook it, cooks quicker than beef cause it's leaner, etc.
Anyway -- I marinated for about 1 1/2 days (never marinated a beef brisket). The marinade included Coca Cola, olive oil, minced garlic. Used a basic Texas brisket rub mostly CBP with ancho pepper, garlic power, onion powder, salt, etc. Topped it with about 1 1/2 packages of thick sliced hickory smoked bacon.
Smoked at about 225, using hickory wood, for about 8 - 8 1/2 hours, until the internal temp was 175-180. Then foil wrapped it, then towels, in the cooler for a couple of hours.
Check out the 2 pics below. It was really good! Not dried out, and with a good smoky flavor. A little too salty sometimes, maybe the rub had a bit too much salt, but mostly not.
At the party the next day, I wrapped the sliced bison in foil and reheated on my friend's grill for maybe 15 minutes. Served with slider rolls. People loved the stuff, there was none left (well besides what I kept home in my refrigerator....). Oh, the bacon that I had on top of the brisket was darn good for eating too!
Anyway -- I marinated for about 1 1/2 days (never marinated a beef brisket). The marinade included Coca Cola, olive oil, minced garlic. Used a basic Texas brisket rub mostly CBP with ancho pepper, garlic power, onion powder, salt, etc. Topped it with about 1 1/2 packages of thick sliced hickory smoked bacon.
Smoked at about 225, using hickory wood, for about 8 - 8 1/2 hours, until the internal temp was 175-180. Then foil wrapped it, then towels, in the cooler for a couple of hours.
Check out the 2 pics below. It was really good! Not dried out, and with a good smoky flavor. A little too salty sometimes, maybe the rub had a bit too much salt, but mostly not.
At the party the next day, I wrapped the sliced bison in foil and reheated on my friend's grill for maybe 15 minutes. Served with slider rolls. People loved the stuff, there was none left (well besides what I kept home in my refrigerator....). Oh, the bacon that I had on top of the brisket was darn good for eating too!
