Bison Brisket

Marinade Recipe & Instructions

• Combine the smoked brisket marinade ingredients in a medium bowl.
• Place the brisket in a large dish and cover with the marinade. This recipe can be made with everything from a 6 pound to 14-pound brisket. Depending on how many people you’re serving, I like to plan 1/2 lb. meat per person. Cover the marinating brisket with aluminum foil and place in the refrigerator for 8-12 hours. Usually, I flip the brisket at least 2-3 times to make sure it’s marinating on both sides. I usually marinate the brisket while I’m sleeping, so I put the brisket in the marinade for 2-3 hours before going to sleep. Flip it once before I go to sleep, then flip it once again the next morning.
• After the brisket has marinated, remove the meat from the marinade and pat it dry.

Rub Recipe & Instructions

• In a small bowl combine the brisket rub ingredients.
• Rub will make more than needed for brisket. For easy making next time store extra seasoning in airtight container.
• Sprinkle the rub generously over the entire brisket and rub it into the meat.

Ingredients

• 6-14 lb. boneless trimmed brisket

Marinade

• 1 cup soy sauce
• 1/2 cup brown sugar
• 1 tsp garlic powder
• 3 tbsp white vinegar

Dry Rub

• 4 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp chili powder
• 2 tsp oregano
• 2 tsp parsley
• 1 tsp sugar

Cooking Instructions for Gas grill

• Turn grill to temp of 275-300 degrees F
• Tear off long strip of aluminum foil & brush oil on dull side
• Wrap meat tightly in foil
• Place meat on grill and cook for 2-3 hours, flipping every 30 minutes.
• Remove brisket and let sit 20 minutes in foil
• Slice thin slices against grain
• Serve Brisket how you like.

*Tip: If struggling to get temp to stay between 275 degrees and 300 degrees turn off a few burners.

Cooking Instructions for Oven

• Turn oven to 250 degrees F
• Wrap brisket tightly in 2 layers of aluminum foil, rolling down the foil to keep the seal on top so juices don’t leak out. Or Place in Dutch oven or rimmed pan.
• Brisket will cook in own juices
• Cook in oven for 8 hours.
• Brisket is done when meat shreds easily
• Brisket should be cut against the grain.

*Tip: If brisket still seems tough when cutting, place brisket back into pan in oven with juices and cook for another 2-3 hours.