The bison brisket is slow cooked for 7 hours then pulled apart and topped with a tangy red bell pepper barbeque sauce served between a soft hoagie roll. Slice the bison hoagie into bite sized sandwiches and serve with a side of sauce.
- 6lb Durham Ranch Boneless Bison brisket, flat trimmed
- 6 slices of thick applewood smoked bacon
- Hoagie rolls, cut in half
- 1/4 cup light brown sugar
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Red Bell Pepper Barbeque Sauce
- 1 red bell pepper, seeds removed and chopped
- 1 onion, chopped
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- 2 cups ketchup
- 1/2 cup light brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili pepper
Heat oven to 300 degrees. Mix all dry seasonings together in a small bowl. Pat brisket dry and rub the top and bottom with the blended seasoning rub. Place brisket in a large roasting pan and lay the bacon over the top. Cover tightly with tinfoil and place pan in oven. Slow cook for up to 7 hours checking the brisket every hour. When done remove from oven and let rest for 30 minutes. Discard bacon and pull the brisket apart using two forks or a sharp knife. ( The brisket can be slow cooked 24 hours prior to serving to enhance flavor. Re-heat in oven at 200 degrees before serving.)
Heat grill to medium-high heat. Toss red bell pepper, onion and garlic with olive oil in a small bowl. Pour oiled vegetables onto a large piece of tinfoil and place on pre-heated grill. Cook vegetables until soft and fragrant about 10 minutes. Remove from heat, close tinfoil and set aside.
Heat a pan over medium heat and add the remaining barbeque sauce ingredients. Continually stir sauce to avoid burning and reduce to low if needed. Cook for 15 minutes until sauce coats the back of a spoon. Remove vegetables from tinfoil and add to sauce pan. Stir and remove from heat. Add sauce to a blender or food processor and pulse until smooth and blended.
Slice hoagie rolls in half and place pulled bison brisket on one side. Pour red bell pepper sauce over the top of the meat and close sandwich. Slice and serve.