The first thing to note is bison has less fat than beef, which means it should be handled differently. Quality prime beef has a high amount of marbling, which gives the meat its tendern… 展开

We all know the magic number for brisket is a 203°F internal meat temperature, but for bison, check for probe tenderness rather than temperature. Since bison meat has less fat than bris… 展开

To prepare the bison brisket for smoking, you’ll need to trim off any excess fat. It’s important to leave a layer of fat on the top of the meat, about 1/4 inch thick. This will allow smoke to p… 展开

Apply a generous amount of rub to the outside layer of the brisket. If the rub doesn’t stick, use olive oil or yellow mustard as a binder. If you are using store-bought rubs, be careful … 展开