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Jan 18, 2009 05:07 AM

Bison Brisket: Best way to cook?

Yesterday, I purchased a 5.75lb bison brisket from Readington Buffalo Company (

From what I've been able to find, the following beer braised recipe is posted on a lot of sites:

When the brisket finally thaws (at least 2 more days in the refrigerator), it appears that I should first cut the brisket in half before searing on all sides--is this necessary?

Any tips would be greatly appreciated.


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  1. Caralien,

    Have a look at my site- I've done this brisket many times with good results:



    2 Replies
    1. re: Knifethrower


      I like the dunkelweiss addition; do you think an imperial stout (not a bitter version like Samuel Smith, but more like Weyerbacher's Old Heathen) would also work?

      How long would you recommend braising the 5.75 lb beast? 6-7 hours, or stick to 4-5 hours?

      1. re: Caralien

        I'd start checking the threads of muscle fiber at around 4 hours- give it a poke with a finger and if its still got some bounce, check it every 45 minutes or so.

        Never had Old Heathen, but go as yeasty as you can for that massively drool-inducing bread aroma. You can wing it and let me know how it comes out, too!!! Leave me a comment on the website's page if you make this and let me know how well you fared.



    2. Keep it whole. Braise - liquid 3/4 up the side of the meat - but not beer. Red wine, carrots, onion, celery and mushrooms. Thyme, Rosemary, Sage for herbs. About an hour per pound at 375F.

      1. I decided to make the bison in 2 parts, and it took 5 days for it to thaw:
        1) Tried about 1/3 in the crock pot (over cubes of yukon gold potatoes with a red wine-based braising liquid, lard smooshed over the top), set at low before leaving for work this morning--it's fantastic; fork tender but a little gamey. The potatoes are okay. I still need to work on figuring out how to effectively use crock pot.
        2) (to be done tomorrow): I'll try the beer braise next.

        I found an interesting coffee braise which I may try when I purchase some more (but not a 20-25 piece, obviously):

        2 Replies
          1. re: Knifethrower

            if I ever do this again in the crock pot, will definitely use onions instead. It would be the most incredible onion soup!

            I love potatoes, particularly during this time of the year, but they were ruined (Jim ate them anyway and was happy).

        1. Here's a recipe that doesn't look very appealing. Actually, it's pretty good. Haven't made it with brisket, but I did try it out with some beef tri-tip and was pleasantly surprised.

          1. I'm really bad at following recipes, so this is what I've started:
            1) go to store to pick up Old Heathen; at home, open and drink 1/3
            2) break off branches of dead rosemary tree; set in bottom of roasting pan
            3) since the flat rack we have doesn't completely fit, use foil to attach rack
            4) turn oven to broil
            5) massage a mixture of cayenne pepper, cane sugar, garlic powder, paprika, and sea salt onto brisket
            6) use a lot of foil to wrap brisket, rolling the sides while keeping one end open
            7) pour in remainder of beer, pour glass of wine for self; seal end
            8) find another pan to put foil packet on and place in hot oven; set timer for 50 minutes (the oven isn't hot enough yet)
            9) when the timer goes off, move packet to rack. Pierce with fork a few holes into foil
            10) Cover the whole thing with foil, tightly crimped on sides of pan; roast for 4-5 hours at 275F

            If anything changes in the process, I'll update, but this is the plan. Dog needs to go out for a quick walk, then another one once step 10 is done. Then enjoy a leisurely walk with dog. I can't believe it's 60F out right now. The door's open, cat is on the back porch.

            3 Replies
            1. re: Caralien

              Ok, so it looks as though I didn't roll the sides tight enough with the foil. I now have a bunch of charred stuff (beer?) to clean off of that pan.

              Set the oven to 275, opened and drank a good sip of beer, then refilled the brisket pouch. Poked some holes with a knife into the foil first.

              Sealed the top over and put it back in. It's 3 now, so by 7 or so I'll check it again.

              New postings in a few hours.

              1. re: Caralien

                Our oven was actually correct according to it's dial today (usually it's 25 degrees hotter), so at 4 hours we put it to 275 from 250. Took a cat nap (45 minutes) then decided we were hungry.

                Brisket out. We ate 3/4ths of it. Fork tender, a tad drier than the crock version, but the gravy made up for that. I also forgot to add that I smooshed some lard over the top before covering it with foil.

                This was an incredible meal. And I'm finally learning how to both braise and use the crock pot!

                1. re: Caralien

                  Way to rock the brisket, Sister!

                  Glad to be of assistance, and thanks so much for leaving a comment on my site!

                  Cheers to you,