Bison Brisket Confit

Smoked Noble Premium Bison Brisket confit served with red curry, lemongrass sticky rice, eggplant, and charred stone fruit.⁠.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Noble Premium Bison.

Bison Brisket Confit


  • 1 ea. Bison brisket
  • Bison Tallow or other form of fat
  • 10 cloves Garlic 
  • 2 stalks Lemongrass, chopped
  • 3-4 ea. Kaffir limes 
  • 2 ea. Large thumbs of ginger, sliced 1/4 inch thick


  1. Smoke gently at 200f until internal temp of 160f and finish in the tallow with all ingredients to flavor the confit for 12hrs.