Venison "Brisket"

[Pic-N-Stick]

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!

[pensrock]

Very nice, bet it tasted great.  :)

[Salmonsmoker]

Nice job pic-n-stick!

[rnmac]

You have my mouth watering. Looks good.

[watchdog56]

That looks real good,. Nice job.

[Tiffin]

wow im drooling. looks amazing!

[iceman]

I'd certainly hammer a sammie or two of that!
Good job.  :)

[pensrock]

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.  ???