Lost Now Found Brisket

Whatever the cooking method, do not set the cooking temperature too high.  Low and slow. The maximum temperature at any point should be 275 F.

Cook for tenderness, not temperature.  Although whole muscle bison meat is safe to eat above 145 F, the brisket is a tough collagen-dense meat.  Collagen breaks down around 195F.  Brisket should be cooked to about 200 F, for tenderness. A good test is to poke a meat thermometer or fork into the meat. It should feel tender and buttery.

Let rest.  After removal from heat, wrap brisket in foil with a bit of the juice for a minimum of 15 minutes, (30-60 is ideal) to allow juices to reabsorb. 

Cut against the grain.