Bison - Brisket

Description: Bison Brisket comes from the lower chest area, known for its connective tissues and deep flavor profile. This large, flat cut is ideal for smoking or slow cooking, and its leanness makes it a nutritious choice packed with protein and minimal marbling.

Cooking Suggestion: For this lean cut, low-and-slow cooking is key to break down toughness without drying. Smoke it at 225°F for 8-12 hours until it reaches 205°F internally, wrapped in butcher paper midway to retain juices. Alternatively, braise in a covered pot with barbecue sauce and vegetables.