American bison--colloquially known as buffalo, although they're not "technically" buffalo--is quite possibly richer and tastier than beef. It's also lower in fat and cholesterol, making it a great red-meat option for people with circulatory issues. One of the best ways to enjoy bison is in brisket form ... and it's also one of the simplest preparations (although you'll need some patience). All you need to get started is one bison brisket, a stick of butter, a heavy salt-and-pepper rub, butcher paper or foil and beef tallow.
In this great video from our friends at Savage Arms, our favorite barbeque guru, Instagram.com/bigblackbbq demonstrates how to create a bison brisket that'll make you the envy of the neighborhood before you're even done cooking. Here are his instructions:
STEP 1: Preferably the night prior but minimum 2 hours before cook start.
In a baking pan or cookie sheet that can fit in your fridge, trim what silver-skin you can off the bison brisket. Squeeze a couple lines of mustard on the brisket then spread it all over the brisket with your hand. Once covered, season with your preferred rub then repeat on the opposite side. Put in the fridge to let the seasoning soak into the meat.
STEP 2: The Cook (Low and Slow)
Preheat smoker to 215 degrees. This cook was done on my Ironwood 885 Traeger with Traeger signature pellets and the super smoke setting. If using a traditional smoker I’d recommend hickory, cherry, or mesquite. Leave the brisket on the cooker until internal temperature hits between 140 – 150 degrees. Roughly 4-5 hours depending on the size of the brisket.
STEP 3: The Wrap
Once the Brisket hits 140-150 degrees internal, it’s time to wrap. You can wrap it in either butcher paper or foil. Foil will hold moisture and butcher paper does a good job keeping the bark on the brisket, so this is a personal preference. For my cook I used butcher paper. First, I sliced the butter into thin pieces and placed on the butcher paper where I plan to put the brisket. I place a dollop of beef tallow in the center for added fat since this cut is so lean. Next, place the brisket on top of the butter and tallow.
Just before wrapping, I put 2-3 more dollops of the tallow on the top side. For folding, I fold the bottom and sides in towards the meat, then fold over keeping the paper tight against the brisket. Once there’s not enough paper to fold over, I instead fold what’s left into the sides to secure it brisket like an envelope. If you use foil, follow the same steps with the butter and tallow but make sure you have a good seal, so the juices don’t spill out.
STEP 4: Final Steps
Put the brisket back on the smoker and turn the heat up to 250 degrees and carry on with your day. You want the brisket to hit about 205 degrees which can take some time. At this temperature your thermometer should slide through the fattier side of the meat easy and it’s time to rest while its still wrapped. I put mine in a cooler for at least an hour before I even think about slicing. Ideally you want to wait about 2 hours in my opinion. You may have to wrap it an additional time if you have a hole from checking with your thermometer. After that, slice and enjoy.
