re: Bison Brisket - Update: Final Product

I did braise mine but did no injection.

I forgot to take a "before" picture, but here is the finished product.

I covered in kosher salt and refrigerated overnight. Yesterday morning I fired up the smoker holding at about 200 and used some lump black cherry wood for the smoke. It was my first time using cherry and I would absolutely recommend.

I injected with butter to help with the lack of fat and rubbed with my typical rub, adding a little more brown sugar than normal to aid with the bark.

The cook took MUCH longer than I expected. At 170 I pulled off and added more butter, onion, and some of my homemade bbq which is heavy on the acv side. I returned to the smoker and tried to increase the temp a bit, but wasn't very successful. After about 6 hours, I had to pull the brisket off at about 187 internal. Less than I wanted, but guests were getting restless.

All in all, it was probably more trouble than it was worth. My work colleague's father, who purchased the brisket, was in attendance. He is a 100% Lakota Indian and he seemed to enjoy it, but it was a little dry for my taste. I opted to slather in more sauce and throw on a bun which made for a very edible experience.

Thanks again for all the advice! If I had to do it again I would probably bump the temp up to 225. Like most mentioned, this cut is probably better suited for a crock pot or stew.