Slow Smoked Bison Brisket with Coffee Rub

This slow smoked bison brisket uses a robust coffee rub to create rich, bold flavor without the heaviness of red meat from the supermarket.

Clean meat, no compromise.

☕ Deep coffee crust

💨 Smoked low and slow

🦬Naturally lean brisket cut

Prep Time: 20 minutes

Cook Time: 4–6 hours

Rest Time: 30+ minutes

Total Time: 5–7 hours

Ingredients:

• 3–5 lb bison brisket

• 2 tbsp olive oil

  
  

Coffee Rub:

• 2 tbsp finely ground coffee

• 1 tbsp brown sugar

• 2 tsp sea salt

• 1 tsp smoked paprika

• 1 tsp black pepper

• ½ tsp chili powder

• ½ tsp garlic powder

  
  

Instructions:

1. Rub brisket with olive oil, then coat with coffee rub mixture.

2. Set smoker or grill to 225°F for indirect heat.

3. Place brisket fat side up and smoke for 4–6 hours.

4. Wrap brisket in butcher paper or foil at 160°F internal temp.

5. Continue smoking until internal temp reaches 190–195°F.

6. Rest wrapped brisket for at least 30 minutes before slicing.

7. Slice against the grain and serve.

   
   

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