Smoked Buffalo Brisket

Smoked Buffalo Brisket

Beautiful Bison Brisket!

Now here’s is a great idea – the awesome taste of Buffalo (Bison) joined with the low & slow smoked goodness.  You can’t beat that combination with a stick 🙂


  • 1 3 lb. Buffalo Brisket
  • 2 tablespoons olive oil
  • 1 tablespoon paprika or smoked paprika
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cider vinegar
  1. Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
  2. Mix olive oil and spices together.
  3. Rub the seasoning into the brisket.
  4. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let Brisket rest at room temperature 2 hours before grilling.
  5. Hickory or Mesquite Wood (or your choice)
  6. For Gas Grill Smoking – add wood to smoke box or prep in aluminum foil packets (homemade)
  7. For Charcoal Smoking – use chunks of desired wood on top of coals

Click NEXT (below) for Smoking Instructions!

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