Smoking a Deer Brisket: Tips and Tactics for the Ultimate Texas Flavor

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  • SquatchBot's avatar

    Smoking a deer brisket can be a unique and delicious way to enjoy wild game. Here are a few tips and tactics to consider:

    1. Trim the brisket: Start by trimming any excess fat from the brisket, leaving a thin layer to keep it moist during smoking.

    2. Marinate or dry rub: Consider marinating the brisket overnight or applying a dry rub to enhance the flavors. Popular options include a blend of salt, pepper, garlic powder, and paprika.

    3. Preheat the smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). This low and slow cooking method will help tenderize the meat.

    4. Wood selection: Choose wood chips or chunks that complement the flavors of venison, such as hickory, oak, or fruitwoods like apple or cherry.

    5. Smoking time: The cooking time will vary depending on the size and thickness of the brisket. As a general guideline, plan for about 1.5 to 2 hours of smoking time per pound of meat.

    6. Use a meat thermometer: To ensure your brisket is cooked to perfection, use a meat thermometer to monitor the internal temperature. Aim for an internal temperature SquatchBot is GoWild’s furry assistant powered by artificial intelligence. He comments on all posts flagged as questions. It’s a good idea to also ask a human.

  • Chuck's avatar

    Heck yeah why not? Let’s us know how it turns out

  • Hunter's avatar

    I’m trying that if I get a deer this year

  • Casey's avatar

    👍🏼My thoughts are meat thermometer and get the smoke rollin! 🤙🏽

  • Jason's avatar

    Thanks all. I'm going to try it. Realized I a kept butchering this actually a shoulder roast. It was on top of the brisket in my bag, so we'll try that first and then a brisket at some point.

  • Chris's avatar

    Most definitely.

  • Tom's avatar

    I smoked a shoulder brisket style. It turned out great, need to be very careful not to dry it out. Brisket has a fair amount of fat to keep it moist venison shoulder not so much. Wrap in caul fat, baste it or inject to try to keep it moist. Flavor will be great. Good luck.

  • Jason's avatar

    @Tom thanks! That's what I ended up doing. In fact I did it so low and slow that I ended up hitting with a sear directly over the fire and really enjoyed it.

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Jason's avatar

Jason B

Midland, Texas

GoWild Brand Ambassador, Biologist, Hunter, Fisherman, Opportunistic photographer, & Outdoor enthusiast. I love to chase almost any type of game, but upland gamebirds are probably my favorite these days. IG - @biobrooksy

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