I did a small bison brisket on my Woodwind Saturday.  Rubbed it with Santa Maria seasoning the night before, then put it on the pit at high-smoke until the IT hit 160.  I then wrapped in foil and set the pit for 225 and let it go until the IT hit 212.  Wrapped it in a towel until dinner time.  My wife the former vegetarian said "that was very good, make it again".

 [ Invalid Attachment ]

Hmm bison brisket. Haven't tried it but why not. Nice job.

At $9.90/lb for ground Bison here in Mayberry, I do not believe I could afford it...but boy would I like to try some!

PDF the brisket looks delicious!  It's been years since I have had bison.  I'm envious!   

I hate auto correct!