Easy smoked Bison brisket recipe is an especially east meal to cook outdoors. The brisket, smoked to perfection, has a flavor that always leaves you wanting more.
One of the best things about the easy smoked Bison brisket recipe is how straightforward it is to prepare. You need a good smoker, some quality wood chips, and a bit of patience. The result is a delicious brisket that everyone will enjoy.
We often invite friends over when we make the easy smoked Bison brisket recipe. The dish is always a hit, sparking conversations and bringing people together. The sight and smell of the brisket smoking away is enough to make anyone’s mouth water.
The easy smoked Bison brisket recipe fits perfectly into our outdoor cooking routine. We appreciate meals that are easy to prepare and packed with flavor, and this recipe delivers on both fronts. The bison brisket is leaner than beef, but still rich in taste, making it a healthier option without sacrificing flavor.
Cooking the easy smoked Bison brisket recipe outdoors also gives us the chance to experiment with different wood chips and flavors in the smoker. We can customize the smoke to our liking. Whether we use hickory, apple, or mesquite wood, the brisket always turns out fantastic.
The easy smoked Bison brisket recipe is a fantastic choice for anyone who enjoys outdoor cooking. It’s simple to prepare, full of flavor, and always a crowd-pleaser. The combination of tender bison brisket and the rich, smoky flavor is a winning one. If you love cooking outdoors as much as we do, you’ll definitely want to try this recipe.
Cooking Instructions For the Easy Smoked Bison Brisket Recipe
After about 45 minutes of refrigeration, take the bison tomahawk steak out of the fridge and allow it to reach room temperature.
The kosher salt, garlic powder, and freshly ground black pepper should be mixed in a small basin. Coat the steak well on all sides with the garlic, salt, and pepper mixture.
Bring the smoker up to 225°F, or 107°C. You can smoke using hickory, oak, or mesquite chips or pellets, but feel free to use whichever wood you choose.
On the smoker grate, lay the steak that has been seasoned. If you happen to have a meat thermometer, insert it into the steak’s thickest area. If not, use an instant read thermometer.
Bring the steak to an internal temperature of 110-115°F, or 49-52°C, by smoking it for approximately 1 to 1.5 hours. You may change the degree of doneness by adjusting the smoking time.
Get your barbecue grill hot (approximately 500°F or 260°C) while the steak is smoking.
After the steak gets the doneness you desire, take it out of the smoker and give it a 5-minute rest.
Arrange the meat on the barbecue that has been heated up. Get a nice crust on the steak by searing it for a few minutes per side. Additionally, sear the edges.
Bring the steak to the “pull temperature,” which is around 5 degrees Fahrenheit below the temperature you want it to finish cooking at. Even as it rests, the steak will keep cooking from the residual heat.
Pull temperatures for various degrees of doneness are as follows:Infrequent: 46–49°C (115–120°F)Very uncommon: 120–125°F, or 49–52°CAverage: 130–135 degrees Fahrenheit (54–57 degrees Celsius)Well-Medium: 60-63°C (140-145°F)Great Job: 150°F (66°C) and above
Take the steak off the cooktop. Top the bison steak with 1 tablespoon of butter and loosely cover with foil. In order to circulate the fluids throughout the flesh, let the steak rest for a further 10-15 minutes.
Serve the steak hot with your preferred accompaniments after slicing it against the grain. If desired, garnish with fresh herbs.
- Brisket
Allow the brisket to come to room temperature, about one hour after removing it from the refrigerator. Doing so will guarantee uniform cooking. - Rub the bison brisket all over it after placing it on a clean surface. Do not be bashful; we intend to cover every surface.
- Smoke the meat at a temperature of around 225°F (or, for my British friends, around 107°C). Just wait for it to reach that point and stay there. Put the brisket in.
- Gently cook until the internal temperature reaches 195°F, or around 90°C. When it reaches that point, you’ll be successful.
- After removing the smoked bison brisket from the grill, carefully cover it in aluminum foil. For at least half an hour, give it the impression that it’s on vacation.
- Get out your blade of choice and cut into thick slices going counter-grain. Serve when you are ready.
- Rub
- Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any. Store in an airtight container. This dry rub recipe will stay the freshest for about a month.
Ingredients
Bison
bison brisket
Rub
brown sugar
kosher salt
celery salt
paprika, smoked
garlic, granulated
onion powder
chipotle powder
ancho chile powder
black pepper
mustard powder
5 Reasons I Love the Easy Smoked Bison Brisket Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Easy Smoked Bison Brisket Recipe
Q: What ingredients are needed for the easy smoked Bison brisket recipe?
A: To make the easy smoked Bison brisket recipe, you’ll need a bison brisket, kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, mustard, and your favorite wood chips for smoking (such as hickory or applewood).
Q: How do you prepare the bison brisket for the easy smoked Bison brisket recipe?
A: To prepare the bison brisket for the easy smoked Bison brisket recipe, start by trimming any excess fat from the brisket. Rub the brisket with mustard to help the seasoning adhere. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Apply the seasoning mix evenly over the brisket. Let the brisket sit at room temperature while you prepare your smoker.
Q: How do you smoke the brisket in the easy smoked Bison brisket recipe?
A: To smoke the brisket in the easy smoked Bison brisket recipe, preheat your smoker to 225°F (107°C) using your choice of wood chips. Place the seasoned bison brisket in the smoker. Smoke the brisket until it reaches an internal temperature of 190-200°F (88-93°C), which can take about 6-8 hours depending on the size of the brisket. It’s important to maintain a consistent temperature in the smoker throughout the cooking process. Allow the brisket to rest for at least 30 minutes before slicing.
Q: Can I prepare the easy smoked Bison brisket recipe ahead of time?
A: Yes, you can prepare parts of the easy smoked Bison brisket recipe ahead of time. You can apply the seasoning to the bison brisket and wrap it tightly in plastic wrap, then refrigerate it for up to 24 hours before smoking. This allows the flavors to penetrate the meat more deeply. On the day of smoking, let the brisket come to room temperature before placing it in the smoker.
Q: What side dishes pair well with the easy smoked Bison brisket recipe?
A: The easy smoked Bison brisket recipe pairs well with a variety of side dishes. Consider serving it with classic barbecue sides like coleslaw, baked beans, cornbread, or potato salad. Other excellent options include grilled vegetables, mac and cheese, or a fresh green salad. The rich, smoky flavors of the brisket complement many sides, making it a versatile dish for any barbecue or gathering.
Other Bison Recipes to Try
Cast Iron Skillet Bison Picadillo Recipe
Easy Dutch Oven Bison Stew Recipe
Dutch Oven Bison Roast and Orange Sauce
Dutch Oven Spicy Poblano Bison Chili Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Easy Smoked Bison Brisket Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Bison
- 8 lb bison brisket about 8-10 pounds
Rub
- 1/4 cup brown sugar light
- 1/2 tbsp kosher salt
- 1/2 tbsp celery salt
- 2 tsp paprika smoked
- 1 tsp garlic granulated
- 1 tsp onion powder
- 1 tsp chipotle powder
- 1 tsp ancho chile powder
- 1/2 tsp black pepper f ine mesh
- 1/4 tsp mustard powder
Instructions
- The first step of making the easy smoked Bison brisket recipe is to start your fire or charcoals. You will using them for the easy smoked Bison brisket recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
Bison
- After about 45 minutes of refrigeration, take the bison tomahawk steak out of the fridge and allow it to reach room temperature.
- The kosher salt, garlic powder, and freshly ground black pepper should be mixed in a small basin. Coat the steak well on all sides with the garlic, salt, and pepper mixture.
- Bring the smoker up to 225°F, or 107°C. You can smoke using hickory, oak, or mesquite chips or pellets, but feel free to use whichever wood you choose.
- On the smoker grate, lay the steak that has been seasoned. If you happen to have a meat thermometer, insert it into the steak's thickest area. If not, use an instant read thermometer.
- Bring the steak to an internal temperature of 110-115°F, or 49-52°C, by smoking it for approximately 1 to 1.5 hours. You may change the degree of doneness by adjusting the smoking time.
- Get your barbecue grill hot (approximately 500°F or 260°C) while the steak is smoking.
- After the steak gets the doneness you desire, take it out of the smoker and give it a 5-minute rest.
- Arrange the meat on the barbecue that has been heated up. Get a nice crust on the steak by searing it for a few minutes per side. Additionally, sear the edges.
- Bring the steak to the "pull temperature," which is around 5 degrees Fahrenheit below the temperature you want it to finish cooking at. Even as it rests, the steak will keep cooking from the residual heat.
- Pull temperatures for various degrees of doneness are as follows:Infrequent: 46–49°C (115–120°F)Very uncommon: 120–125°F, or 49–52°CAverage: 130–135 degrees Fahrenheit (54–57 degrees Celsius)Well-Medium: 60-63°C (140-145°F)Great Job: 150°F (66°C) and above
- Take the steak off the cooktop. Top the bison steak with 1 tablespoon of butter and loosely cover with foil. In order to circulate the fluids throughout the flesh, let the steak rest for a further 10-15 minutes.
- Serve the steak hot with your preferred accompaniments after slicing it against the grain. If desired, garnish with fresh herbs.
- Allow the brisket to come to room temperature, about one hour after removing it from the refrigerator. Doing so will guarantee uniform cooking.
- Rub the bison brisket all over it after placing it on a clean surface. Do not be bashful; we intend to cover every surface.
- Smoke the meat at a temperature of around 225°F (or, for my British friends, around 107°C). Just wait for it to reach that point and stay there. Put the brisket in.
- Gently cook until the internal temperature reaches 195°F, or around 90°C. When it reaches that point, you'll be successful.
- After removing the smoked bison brisket from the grill, carefully cover it in aluminum foil. For at least half an hour, give it the impression that it's on vacation.
- Get out your blade of choice and cut into thick slices going counter-grain.
Rub
- Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any. Store in an airtight container. This dry rub recipe will stay the freshest for about a month.
1 comment
brisket turned out nice, tender and juicy
Comments are closed.