Slow-Smoked Venison Brisket

This slow-smoked venison brisket is a hearty dish that celebrates the flavors of the Midwest. Tender whitetail deer meat is seasoned with a robust spice rub and slowly smoked to perfection. Outdoorsmen will appreciate the deep, smoky flavors and succulent texture of this dish, reminiscent of long traditions of outdoor cooking over open flames.

  • Prep Time: 20 minutes
  • Cook Time: 5 hours

Ingredients

  • 2 lbs venison brisket
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp brown sugar
  • Salt and black pepper to taste
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp olive oil

Instructions

  1. Mix smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper in a bowl. Rub the mixture all over the venison brisket.
  2. Preheat your smoker to 225°F (107°C). Place the venison brisket on the smoker grate.
  3. Combine apple cider vinegar and water in a spray bottle. Spritz the brisket every hour to keep it moist.
  4. Smoke the brisket for 5 hours, or until it reaches an internal temperature of 190°F (88°C).
  5. Remove from the smoker and let rest for 20 minutes before slicing. Serve with your favorite barbecue sauce.
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