Venison Brisket

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Venison brisket can be one of the toughest cuts on the deer. Learn how to prepare it so that it comes out tender and juicy every time!

Course Appetizer, entree, Main Course

Cuisine American

Prep Time 15

Cook Time 3

Resting time 12

Total Time 15 15

Servings servings

Calories 350kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

2¼ pounds venison brisket
2 tablespoons brown sugar
1 tablespoon garlic, granulated
1 tablespoon onion powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons Dutch process cocoa powder
1 teaspoons cayenne pepper or chili powder
coarse kosher salt or sea salt
cracked black pepper
Olive Oil
spritzer bottle with a mixture of 75% apple cider vinegar and 25% oil

Instructions

Add the rub ingredients to a small bowl.
2 tablespoons brown sugar, 1 tablespoon garlic, granulated, 1 tablespoon onion powder, 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons Dutch process cocoa powder, 1 teaspoons cayenne pepper or chili powder, coarse kosher salt or sea salt, cracked black pepper
Mix well.
Trim silver skin and any fat pockets you can reach with a sharp knife.
2¼ pounds venison brisket
Rub meat on both sides with the rub. If it doesn't seem like it's holding, prinkle a bit of olive oil and rub it into the meat well.
Olive Oil
Wrap with a large piece of plastic wrap tightly and refrigerate overnight.
The next morning, remove the meat from the refrigerator and let it come to room temperature, while the smoker is heating.
Place the roast on one of the racks. Spritz with the vinegar mixture.
spritzer bottle with a mixture of 75% apple cider vinegar and 25% oil
Smoke for 2-4 hours at 225°F/ 100°C until temperature is around 150°F / 65°C and meat is fork tender.

Notes

Pro tip: we often smoke a beef brisket when we smoke the venison. If you do this, place the venison on the shelf below the beef so the fat from the beef drips on it.

Nutrition