Air Academy Brisket

This recipe was submitted by Fran Sternberg to By Special Request from the Businessmen’s Luncheon, Central Presbyterian Church.

Plan to let marinate brisket overnight. 


1 Bison Brisket (4-5 lbs.)

2 beef bouillon cubes

2 cups water

1/3 cup soy sauce

1/3 cup liquid smoke

2 cloves garlic


Dissolve bouillon cubes in boiling water.  Add soy sauce, liquid smoke and garlic. Pour mixture over the brisket and refrigerate.  Preheat oven to 250 degrees.

The next day, remove pot from the refrigerator, take off the lid, and cover the pot tightly with foil paper. Preheat oven to 250 degrees.

Cook brisket in marinade for 5 ½ hours.  Use marinade as gravy or thicken the juices to your personal taste.  The brisket can be made ahead, refrigerated, sliced thin against the grain, and reheated.

Makes 8-10 servings.