Bison Brisket (Smoked) – Coffee Kick Brisket
When you have time to cook all day and want the perfect brisket to satisfy your tastebuds, this is the recipe you’ve been waiting for.
- Serves: +4
- Prep Time: 24 hours
- Cooking Time: 8-10 hours
- Rest Time: 1-2 hours
- Difficulty: Medium
- 1 Bison Briskets (Fully thawed)
- Coffee Kick Rub
- Water Mixture
- 4 Tbsp. Coarsely Ground Coffee
- 4 Tbsp. Coconut Sugar
- 3 Tbsp. Cayenne Pepper
- 2 Tsp. Crushed Chipotle Pepper
- 2 Tsp. Cumin
- 2 ½ Tsp. Garlic Powder
- 1 Tbsp. Himalayan Salt
- 1 Tsp. Paprika
Water mixture (to be sprayed):
- Water (you can also do a honey water mixture or use apple juice)
Combine dry ingredients in a small resealable bowl to use as the rub
Remove your thawed bison brisket from its vacuum sealed packaging and lightly pat dry. If there is any silver tissue you will want to trim this off. With bison being so lean you will not have much of a fat cap to trim so this does not need to be done
Apply and knead the rub generously over brisket, making sure to cover in its entirety.
*You may want to save a small portion to use later in the smoking process or as a seasoning for other items
Tightly wrap prepped brisket in plastic wrap and refrigerate for 24 hours
Remove the brisket about three hours before you plan to start the smoking process in order for the brisket to come closer to room temp
Set your smoker to smoke setting (around 145oF) to start preheating. Next unwrap the brisket and use any remaining rub to cover any botched areas
Place brisket in smoker with the fat cap side up, and smoke for 8-10 hours (dependent on size). After two hours (bark will be set and visible) you will want to begin heavily misting with water or honey/water mixture every hour. By doing this you are helping to replenish any lost moisture, aiding in keeping the meat at its optimal taste and tenderness.
*Smoker temps vary slightly so you may need to adjust your temperature accordingly
Once the brisket reaches 185oF, place on foil and give one final misting.
*Make sure foil piece is large enough to fully wrap the brisket for the next step
Then wrap and seal the brisket in the foil and continue smoking until an internal temperature of 200oF is reached
Remove brisket from heat and let rest for 1-2 hours remaining wrapped in foil.
*You can also wrap a towel around the foiled brisket
Now slice, serve, and enjoy!