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Smoked Venison Brisket
Smoked venison brisket, prepped like you would beef. This is for a single brisket to serve a couple with leftovers, but if you cut it from both sides of the deer you could double your yield.
Dry brining time
roughly 1-1.5 lbs trimmed of most of the fat
Your favorite spice rub
preferably one that includes salt
Your favorite condiment
pictured is wild plum ketchup
Dry Brine the Brisket
Season the brisket well with your rub. Keep in mind the brisket is thin, so you may want to keep the salt to a minimum.
Refrigerate the venison brisket overnight or for at least 4-6 hours or so.
The next day, smoke the brisket at 225 for 2 hours. (You can probably get away with more but I thought this worked fine--do what you like, just don't overcook it)
Remove to a baking pan, add ½ inch of water, cover with parchment, then tightly with foil, and bake at 250 F for 3-4 hours, or until the meat is fork tender.
Bake Wet Until Tender
From here, you can slice and serve the brisket as is, but I like to chill it and reheat it to make slicing easier.
Copyright: Chef Alan Bergo
Forager | Chef
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