Bison Brisket

[millerbuilds]

I have had this Bison Brisket in the freezer for a couple months and decided to give it a shot this weekend.
I plan to follow my beef brisket method, but add moisture to the brisket multiple times (spritz and 2-3 times in the wrap).

Anyone have any tips?

- Jason

 

[Brokenhandle]

No tips from me but I want to follow along!

Ryan

 

[forktender]

I don't know how to cook them, honestly I suck at making beef brisket as well. I just can't get them the way I like them for some reason.

I do know that I LOVE Bison brisket, when it's done right.

Best of luck on your cook.

 

[ajbert]

I would inject it with you choice of flavors. Bison is very lean and a long slow smoke will dry it up, even with the spritzing.

 

[millerbuilds]

I would inject it with you choice of flavors. Bison is very lean and a long slow smoke will dry it up, even with the spritzing.

I injected it with meat church brisket injection mixed with beer. Going to start it low and bump up the temp. Wrap after 3 hours and add liquid to the wrap every 90-120 minutes. I think....

- Jason

 

[millerbuilds]

No tips from me but I want to follow along!

Ryan

LOL, Thanks Ryan.

I don't know how to cook them, honestly I suck at making beef brisket as well. I just can't get them the way I like them for some reason.

I do know that I LOVE Bison brisket, when it's done right.

Best of luck on your cook.

Took me quite a few years, but I figured out brisket, but this is a first. I am doing a beef brisket as well as a backup.

- Jason

 

[Chris_in_SoCal]

Waiting for the results. I have had Bison ribs and ribeye steaks but not a brisket.

 

[Elf@shore]

Bison: Lean meat? Needs moisture.
Try a drip pan, put on a rack.
Add Yur favorite juice< Apple ect.
Add water @ the end if needed to settle down the flavor.
Low and slow, add liquid as needed.
Can finish off later without liquid, if desired.
Liquid will keep moist, break down the fibers , and add a great flavor !
I have done with Beef, Pork, and chicken roasts.
Doing a Roast Beef roast tomorrow.
PS: If you do not have a meat rack ?
Make a bed of Vegs, like a Criss cross fire layout, using the vegs.
Celery, carrots ,onions, garlic ,ect. Then add the liquid juice to the pan.
Nice part is you have wonderful juice to make gravy, even for leftovers ?

 

[forktender]

Bison: Lean meat? Needs moisture.
Try a drip pan, put on a rack.
Add Yur favorite juice< Apple ect.
Add water @ the end if needed to settle down the flavor.
Low and slow, add liquid as needed.
Can finish off later without liquid, if desired.
Liquid will keep moist, break down the fibers , and add a great flavor !
I have done with Beef, Pork, and chicken roasts.
Doing a Roast Beef roast tomorrow.
PS: If you do not have a meat rack ?
Make a bed of Vegs, like a Criss cross fire layout, using the vegs.
Celery, carrots ,onions, garlic ,ect. Then add the liquid juice to the pan.
Nice part is you have wonderful juice to make gravy, even for leftovers ?

I've used veggie's, and wadded up foil to hold the meat out of liquid many times while cooking up in hunt camp, it works in a pinch, as well.
Even empty Coor's cans work.

 

[millerbuilds]

Rubbed with mustard and SPG, on at 225 degrees with Post Oak. Spritz every 30 minutes with a mix of beef stock and stout beer.


After 2-1/2 hours I will add liquid, wrap in butch paper and place in a pan. Then I will add moisture every hour.

Fingers crossed!

- Jason

 

[millerbuilds]

It turned out great, side by side with the beef brisket, our guests preferred the bison. I will smoke another one soon and make some tweaks.
I think the key was wrapping it much sooner than you wrap a beef brisket and the liquid in the wrap. I used a blend of beer and beef stock.

Thanks for looking!

- Jason

 

[chopsaw]

Nice job and write up .

 

[Redicans]

Looks really good!

 

[ifitsdeadsmokeit]

What would you tweek? Never cooked one. Just made bison burgers and summer sausage. It looks great. Nice job.

 

[millerbuilds]

What would you tweek? Never cooked one. Just made bison burgers and summer sausage. It looks great. Nice job.

We do as well, burgers and steaks. Have not had summer sausage, but we grind a lot of venison into summer sausage.
In the future, I would:
1- Lower the amount of Black Pepper in my SPG, beef seems to stand up a bit better to black pepper
2- Add Worcestershire to the injection and spritz
3- Add additional cloves of garlic to the wrap
4- If you look at the picture, you can see that I did not cut against the grain, realized after a few slices, but honestly, it was still very tender
5- I would cut the amount of post oak in 1/2 and add pecan or maybe a fruit wood. Also since I wrapped after just 2-1/2 hours, I would increase the amount of wood to charcoal
6- Use celery instead of carrots to keep the brisket from sitting in the pool of liquid; the carrots collapsed, allowing the brisket to sit in the liquid.

- Jason

 

[Rafter H BBQ]

Awesome thread Jason… thanks for posting this! We love bison, though have never done a brisket! Nicely done bud… looks delicious!

 

[SmokinEdge]

Very nice work on that brisket. I absolutely love bison. It can be tricky but an injection that includes STPP is a must for me. Just helps retain moisture. Man that cut shot made my mouth water. Excellent meat.

 

[Rafter H BBQ]

Very nice work on that brisket. I absolutely love bison. It can be tricky but an injection that includes STPP is a must for me. Just helps retain moisture. Man that cut shot made my mouth water. Excellent meat.

SmokinEdge Eric, totally agree that Jason’s brisky looks top notch.

I am always trying to learn… can you please elaborate on the STPP… would be much appreciated.

 

[JLinza]

That looks great. Nice work

 

[forktender]

SmokinEdge Eric, totally agree that Jason’s brisky looks top notch.

I am always trying to learn… can you please elaborate on the STPP… would be much appreciated.

STPP is sodium tripolyphosphate, a lot of Comp guys use it to retain more moisture in their meat. I'm not a fan of the stuff, it leaves a greasy film on the meat once it cools down a bit. And I'm a fan of leftover cold BBQ. In my opinion, we already get enough phosphates in our food and water, personally I don't see the need to add more, but that's just my way of thinking.