Author Topic: Venison "Brisket"  (Read 2533 times)

Offline Pic-N-Stick

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Venison "Brisket"
« on: October 20, 2014, 04:57:42 PM »
Wanted to try this for quite a while.  I used 2 bottom round roasts from the rear hams. (I call  them london broil roasts due to the shape)  They got a quick spray of oil, a light rub of mustard and a moderate sprinkling of Chatham Artillery Grand Champion Southwest Rub.  In the smoker at 225 with 2/3 hickory, 1/3 apple.



A couple applejuice sprays when needed:



Foil pan and tent at an I.T. of 130, smoker off at 140, followed by a long, slow rest.  (I.T. actually hit 150 while resting, which I did in the smoker after cooling it down to 100.)  Out and sliced at 120.  WOW!!!  Juicy, tender and slightly sweet with a back end bite!




Offline pensrock

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Re: Venison "Brisket"
« Reply #1 on: October 20, 2014, 07:30:27 PM »
Very nice, bet it tasted great.  :)

Offline Salmonsmoker

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Re: Venison "Brisket"
« Reply #2 on: October 21, 2014, 07:28:44 AM »
Nice job pic-n-stick!
Give a man a beer and he'll waste a day.
Teach him how to brew and he'll waste a lifetime.

Offline rnmac

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Re: Venison "Brisket"
« Reply #3 on: October 21, 2014, 01:18:34 PM »
You have my mouth watering. Looks good.

Offline watchdog56

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Re: Venison "Brisket"
« Reply #4 on: October 22, 2014, 04:19:50 AM »
That looks real good,. Nice job.

Offline Tiffin

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Re: Venison "Brisket"
« Reply #5 on: October 26, 2014, 11:50:10 AM »
wow im drooling. looks amazing!
BDS4 unmodified

Offline iceman

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Re: Venison "Brisket"
« Reply #6 on: November 07, 2014, 01:44:31 PM »
I'd certainly hammer a sammie or two of that!
Good job.  :)

Offline pensrock

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Re: Venison "Brisket"
« Reply #7 on: November 07, 2014, 06:40:02 PM »
Pat, have you ever tried to do a brisket from a moose? Not sure if it would be real big and probably on the lean side.  ???