Slow-Cooked Bison Brisket with Coffee Rub
Bison Recipe
1Setup & Prepare
About This Recipe
Extended slow cooking breaks down connective tissue while coffee rub creates complex crust. The result is tender, succulent bison brisket with deep smoke flavor.
Cultural Context
This preparation adapts Texas barbecue tradition to bison, using low-and-slow smoking to transform tough brisket into tender, flavorful feast. The coffee rub represents modern fusion of cowboy coffee culture with indigenous protein.
2Ingredients
Shopping List
3Cooking Instructions
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Rub Preparation: Mix all rub ingredients thoroughly in bowl.
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Applying Rub: Pat brisket completely dry. Apply rub generously over entire surface, pressing to adhere. Wrap tightly and refrigerate overnight.
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Smoker Setup: Prepare smoker for 225°F indirect heat with wood chips.
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Smoking: Remove brisket from refrigerator 1 hour before smoking. Place fat side up on smoker.
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Monitoring: Maintain 225°F, adding wood chips as needed for smoke. Cook 6-8 hours until internal temperature reaches 195-200°F and probe-tender.
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Wrapping: If bark gets too dark, wrap in butcher paper after 4 hours.
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Resting: Remove from smoker, wrap in foil, and rest 1 hour before slicing against the grain.
4Chef's Notes & Pairings
Chef's Notes
- Patience is key - don't rush the smoking
- Brisket is done when probe-tender
- Coffee adds depth without bitterness
- Let it rest fully before slicing
Wine Pairing
Bold Zinfandel or Petite Sirah stands up to smoke and coffee.
Nutrition Facts
Per serving: 450 calories, 52g protein, 22g fat, 8g carbohydrates. High in protein and iron.
