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.

It’s the ultimate crowd pleaser for your 4th of July cookout, summer BBQ, or grill out.

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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