Preheat the oven and prepare the brisket:

Preheat your oven to 275°F (135°C) for a slow and low roast, which helps to tenderize the brisket.

Remove the bison brisket from the refrigerator and allow it to sit at room temperature for about 30 minutes. This ensures even cooking.

Season the brisket generously with your preferred blend of dry rub or marinade. Make sure to coat the entire surface of the brisket for maximum flavor penetration.

Roast the bison brisket:

Place the seasoned bison brisket, fat side up, in a roasting pan or baking dish large enough to accommodate the size of the brisket.

Cover the roasting pan tightly with aluminum foil to create a seal and lock in moisture during cooking.

Roast the bison brisket in the preheated oven for approximately 6-8 hours, depending on the size of the brisket and desired tenderness.

To maintain juiciness, baste the brisket with its own juices or a flavorful liquid (such as beef broth or barbecue sauce) every hour during cooking. This helps to keep the brisket moist and tender.

Rest and slice the brisket:

Once the bison brisket is tender and easily pierced with a fork, remove it from the oven and transfer it to a cutting board.

Tent the brisket loosely with aluminum foil and let it rest for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful brisket.

After resting, slice the bison brisket against the grain into thin slices. This ensures tender slices with optimal texture.

Serve the sliced brisket immediately with your favorite barbecue sauce or other accompaniments, and enjoy!