Bridger Valley Buffalo Brisket

3 Great Buffalo Brisket Preparations

Bridger Valley Buffalo Brisket

A great brisket can be a commitment, but done correctly it makes for an unforgettable experience. Follow these simple steps and you’ll be on your way to the protein promised land. We’ve also got some great sauce and glaze options to take your brisket to the next level.

Brisket Marinade:

  • 1/2 tsp coarse salt
  • 1 tsp coarse ground pepper
  • 2 cloves garlic
  • 1 TBSP olive oil
  • 2 onions (sweet onion like Walla Walla works great in this recipe)
  • 3 carrots
  • 3 stalk celery
  • 3 bay leaves
  • 2 cans vegetable stock

Press garlic and mix first 4 ingredients in large zip lock. Put brisket in and seal tightly allow to marinate for a couple hours. Turning at least once. Place on hot grill and sear both sides over med heat. Turn only once.

Once seared, place brisket in smoker for an hour with hickory chips. In a roasting pan make a bed of onion, halved carrots, and celery. Put brisket on top fat side up, top with rest of onions, bay leaf, then add 1-2 inches vegetable broth to bottom of pan. Bake at 300 degrees for 6 hours. Remove from oven and let sit at least half an hour before slicing.

Optional glazes for this brisket:

Huckleberry sauce

  • 1 can diced tomato
  • 1/2 can tomato paste
  • 1 TBSP apple cider vinegar
  • 2 tsp white wine vinegar
  • 1TBSP Worcestershire sauce
  • 1/2 cup brown sugar
  • 1 1/2 tsp each Molasses, liquid smoke, onion powder, mustard, black pepper and coarse salt.
  • 3 TBSP huckleberry jam
  • 1 clove minced garlic

In saucepan bring first 5 ingredients to a boil, reduce heat and simmer 15 min. Add rest of ingredients and simmer another 10 min on low heat. Puree in blender and serve over smoked brisket.

Peach Bourbon glaze

  • Use 1/3 cup liquid from roaster pan, add
  • 1/3 cup peach jam or preserves
  • 1 TBSP bourbon
  • Kosher salt and freshly ground black pepper

Combine in blender and puree till smooth. Pour over top of roast then broil about 10 min until glazed. (Watch close so you don’t burn it)
Slice and enjoy.

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