Venison Brisket Help

[CaptainMike]

A friend recently asked if I would be interested in cooking a venison brisket that a customer gave him. I haven't seen it yet, but it's from a Whitetail so I'm thinking 4lbs or so. Do I treat it like beef brisket with the usual brine/rub/L&S with maybe injecting some beef broth, or just slice it up and give it the FireMan treatment?

[FireMan]

I’m taken aback being referenced for for anything, being the hack that I am. But, I’ll tell ya, the looks and the verbal
sounds I got from my "eaters" was worth every piece of effort. There was some great help from youse guys, although I felt good that mentally I was on the page that was suggested. What put it over the top was the board sauce. I think ecowper recommended it. So I will be partial & say give it THE treatment. You won’t go wrong.

[Spinaker]

Venison is really lean and brisket is leaner yet. I would say inject and give it a good amount of time on the dry brine.

Although it seems like "The Treatment" might be the way to go, eh?

[CaptainMike]

I was thinking the same thing. It might be best to "Treat" it or braise it.

[Spinaker]

Braising would also be a great way to do it. CaptainMike

[ecowper]

Interesting .... I think the brisket won't take long to cook. I also think I would want to wrap it to keep it from drying out.

Or give it The Treatment!

[CaptainMike]

Thinking of braising it.

[ecowper]

CaptainMike I think braising is the way to go, personally. But I was trying to come up with smoker ideas :-)

[Jerod Broussard]

I'd be surprised if it weighed more than 2 pounds.

[CaptainMike]

I have no experience with Whitetail deer so just a swag. I don't think our West coast Blacktails even have a brisket! They're more like overgrown jackrabbits.

[Henrik]

My vote is FireMan's treatment. Like Jerod Broussard says, that brisket must be tiny. And it's very lean. And from all the game I've cooked, I wouldn't treat this like a brisket. Together with a board sauce you have a winner.