Smoked Bison Brisket and Sorghum BBQ

Name: Smoked Bison Brisket and Sorghum BBQ
Yield: 1
Ingredients: 10 mg bison brisket; 1 c bacon grease; 1/4 c salt; 1/4 c onion powder; 1/4 c garlic powder; 1/4 c black pepper; 3 c sorghum; 1 c apple cider vinegar; 1/8 c dijon mustard; 3 bnch garlic; 4 Tbsp brown sugar; 1 lb cranberry juice

0 mins

Total time

1

Serving

12

Ingredients

Enable cook mode

Ingredients

mgbison brisket

cbacon grease

¹⁄₄

csalt

¹⁄₄

conion powder

¹⁄₄

cgarlic powder

¹⁄₄

cblack pepper

csorghum

capple cider vinegar

¹⁄₈

cdijon mustard

bnchgarlic

Tbspbrown sugar

lbcranberry juice

Directions

Step 1

Combine salt, pepper, garlic powder, and onion powder. Rub on brisket throughly. Place the brisket in a pan to smoke and pour 1 cup of sorghum and the bacon grease melted over the brisket. Smoke between 200-300 degrees for 7-8 hours. Place a few cups of juice in the pan as needed making sure to not let run dry.

Step 2

Whole brisket is smoking combine the remaining sorghum, Dijon, vinegar, sugar, and garlic cloves in a sauce pot. Bring to a boil and blend well. Let cool.

1 more step — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in